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PORPHYRINS IN MUSCLE AND RED BONE MARROW OF BEEF (1978)

MILLER, G. J. ; KRUGGEL, W. G. ; FIELD, R. A.

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 43 (1978), S. 0

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ISSN: 1750-3841

Source: Blackwell Publishing Journal Backfiles 1879-2005

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology

Notes: A method for the determination of total porphyrins in beef biceps femoris and semitendinosus muscles, in beef red bone marrow and in lamb biceps femoris and semitendinosus muscles is reported. Tissues of decreasing levels of porphyrins were: red marrow, beef biceps femoris, beef semitendinosus, lamb biceps femoris, lamb semitendinosus. Protoporphyrin was the major, if not only, porphyrin present in the muscle and marrow samples.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02373.x

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