Prooxidant Effects of Ferrous Iron, Hemoglobin, and Ferritin in Oil Emulsion and Cooked-Meat Homogenates Are Different from Those in Raw-Meat Homogenates

Poultry Science

Volumn 77, Issue 2, 1998, Pages 348-355

  Ahn, D U ^a   Kim, S M ^b  

^a IOWA STATE UNIVERSITY   (United States)

^b Department of English   (South Korea)

Author keywords

Hydrogen peroxide; Iron sources; Meat homogenates; Oil emulsion; Superoxide

Indexed keywords

FERRITIN; HEMOGLOBIN; IRON; OIL; OXIDIZING AGENT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; EMULSION; LIPID PEROXIDATION; MEAT; TURKEY (BIRD);

ANIMALS; EMULSIONS; FERRITINS; HEMOGLOBINS; IRON; LIPID PEROXIDATION; MEAT PRODUCTS; OILS; OXIDANTS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TURKEYS;

EID: 0031992541     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.2.348     Document Type: Article

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