LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY

Journal of Food Biochemistry

Volumn 11, Issue 1, 1987, Pages 1-15

  RHEE, KI SOON ^a   ZIPRIN, YOLANDA A ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002467388     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1987.tb00109.x     Document Type: Article

References (36)

1. Some factors influencing the nonheme iron content of meat and its implications in oxidation
2. Effect of pH and TBA values of ground raw poultry meat
3. 2‐activated metmyoglobin
4. Enzyme‐catalyzed lipid oxidation in muscle microsomes
5. Influence of heme pigments, nitrite, and non‐heme iron on development of warmed‐over flavor (WOF) in cooked meat
6. Effect of frozen storage time, cooking and holding temperature upon extractable lipids and TBA values of beef and chicken
7. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin
8. Acceleration and inhibition of lipid peroxidation by heme compounds
9. Mechanism of lipid oxidation in mechanically deboned chicken meat
10. Enzymic lipid peroxidation in microsomes of chicken skeletal muscle
11. Catalysts of lipid peroxidation in meats. 1. Linoleate peroxidation catalyzed by MetMb or Fe(II)‐EDTA
12. Metmyoglobin and non‐heme iron as prooxidants in cooked meat
13. The role of heme iron in the oxidation of lipids in red meats
14. Methodology for following lipid oxidation in muscle foods
15. Lipid autoxidation in mechanically deboned chicken meat
16. Warmed‐over” flavor in meat, poultry, and fish
17. Elimination of sample autoxidation by butylated hydroxytoluene additions before thiobarbituric acid assay for malonaldehyde in fat from chicken meat
18. Some characteristics of the NAD(P) H‐dependent lipid peroxidation system in the microsomal fraction of chicken breast muscle
19. Factors affecting oxygen uptake in model systems used for investigating lipid peroxidation in meat
20. Minimization of further lipid peroxidation in the distillation 2‐thiobarbituric acid test of fish and meat
21. Oilseed protein ingredients as antioxidant for meat in foodservice
22. Enzymic lipid peroxidation in microsomal fractions from beef skeletal muscle
23. Enzymic lipid peroxidation in beef muscle microsomes as affected by electrical stimulation and postmortem muscle excision time
24. Enzymic and nonen‐zymic factors affecting lipid peroxidation in raw beef muscles
25. Total pigments and myoglobin concentration in four bovine muscles
26. Warmed‐over flavor in cooked meats
27. Measurement and content of nonheme and total iron in muscle
28. Malonaldehyde content of food
29. A survey of the malonaldehyde content of retail meats and fish
30. A distillation method for the quantitative determination of malonaldehyde in rancid foods
31. Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. 2. Formation of TBA‐malonaldehyde complex without acid‐heat treatment
32. Rancidity development in raw versus precooked frozen pork sausage
33. Effect of total lipids and phospholipids on warmed‐over flavor in red and white muscle from several species as measured by thiobarbituric acid analysis
34. Effects of pH and time of grinding on lipid oxidation of fresh ground pork
35. An improved 2‐thiobarbituric acid (TBA) procedure for the measurement of autoxidation in fish oils