{"doi":"10.5891/jafps.45.19","title":"Properties of Myoglobin Involved in Color Development of Cured Emu and Ezo Deer Meat","abstract":null,"journal":"Food Preservation Science","year":2019,"id":682533,"datarank":0.20794415416798362,"base_score":1.3862943611198906,"endowment":1.3862943611198906,"self_citation_contribution":0.20794415416798362,"citation_network_contribution":0.0,"self_endowment_contribution":0.20794415416798362,"citer_contribution":0.0,"corpus_percentile":null,"corpus_rank":null,"citation_count":3,"citer_count":0,"citers_with_citation_signal":0,"citers_with_endowment":0,"datacite_reuse_total":0,"is_dataset":false,"is_dataset_confidence":null,"is_data_producer":false,"deposit_databanks":null,"is_oa":false,"file_count":0,"downloads":0,"has_version_chain":false,"published_date":null,"fair_score":null,"fair_percentile":null,"algorithm_id":"datarank_citation_only_1hop_v6","ranking_scope":"data_only","authors":[{"id":1783097,"name":"Masanori ITO","orcid":null,"position":1,"is_corresponding":false},{"id":1783102,"name":"Masao YAMAZAKI","orcid":null,"position":2,"is_corresponding":false},{"id":1783105,"name":"Hiroaki SATO","orcid":null,"position":3,"is_corresponding":false},{"id":1783095,"name":"Yozo NAKAZAWA","orcid":null,"position":0,"is_corresponding":false}],"reference_count":0,"raw_metadata":{"has_enrichment":true,"resolved":true,"title":"Properties of Myoglobin Involved in Color Development of Cured Emu and Ezo Deer Meat","abstract":"We examined the properties of cured meat from both emu and Ezo deer. Although emu meat is slightly inferior to beef in its ability to reduce metmyoglobin, it was revealed to have higher myoglobin content, to nitrosate the myoglobin efficiently, and to produce more denatured globin nitrosyl hemochrome upon heating. Ezo deer meat was revealed to have higher iron and myoglobin contents than other common meats and excellent metmyoglobin reducing ability, so it is possible to efficiently nitrosate myoglobin and produce more denatured globin nitrosyl hemochrome by heating.","is_dataset_classified":null,"base_score":1.3862943611198906,"endowment":1.3862943611198906,"datacite_reuse_total":0,"file_count":0,"downloads":0,"views":0,"has_version_chain":false,"is_dataset":false,"is_oa":false,"pmid":"26207759","pmcid":null,"openalex_id":"https://openalex.org/W4317417033","authors":[],"funders":[],"total_grants":0,"fwci":0.3603,"citation_percentile":0.62601626,"influential_citations":0,"citation_trend":[{"year":2021,"count":1},{"year":2022,"count":2}],"oa_status":"gold","license":null,"oa_locations":[{"url":"https://www.jstage.jst.go.jp/article/jafps/45/1/45_19/_pdf","host_type":"journal"},{"url":"https://www.jstage.jst.go.jp/article/jafps/45/1/45_19/_pdf","host_type":"publisher"},{"url":"https://doi.org/10.5891/jafps.45.19","host_type":"journal"}],"fields_of_study":["Biochemical effects in animals","Meat and Animal Product Quality","Advanced Chemical Sensor Technologies"],"mesh_terms":[],"keywords":["Metmyoglobin","Myoglobin","Globin","Chemistry","Food science","Hemoglobin","Biochemistry"],"sdg_mappings":[],"linked_datasets":[],"clinical_trials":[],"software_tools":[],"database_accessions":[],"source":"live","citation_network_status":"fetched"},"created_at":"2026-08-17T20:42:13.269147Z","pmid":null,"pmcid":null,"fwci":null,"citation_percentile":null,"influential_citations":0,"oa_status":null,"license":null,"views":0,"total_file_size_bytes":0,"version_count":0,"fair_f":null,"fair_a":null,"fair_i":null,"fair_r":null,"fair_zscore":null,"fair_rationale":null,"fair_model":null,"fair_agent_version":null,"fair_fulltext_source":null,"fair_has_llm":null,"fair_computed_at":null,"clinical_trials":[],"software_tools":[],"db_accessions":[],"linked_datasets":[],"topics":[]}