Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype

Food Chemistry

Volumn 73, Issue 3, 2001, Pages 313-319

  Daun, Charlotte ^a   Johansson, Maria ^b   Önning, Gunilla ^a   Åkesson, Björn ^a  

^a LUND INSTITUTE OF TECHNOLOGY   (Sweden)

^b Swedish Meats R and D   (Sweden)

Author keywords

Glutathione peroxidase; Lipid oxidation; Meat ageing; Meat quality; RN phenotype; Selenium

Indexed keywords

GLUTATHIONE PEROXIDASE; SELENIUM;

ANIMAL TISSUE; ARTICLE; CATTLE; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD QUALITY; FOOD STORAGE; LIPID OXIDATION; MEAT; MUSCLE; NONHUMAN; PHENOTYPE; SWINE;

ANIMALIA; BOVINAE; SUS SCROFA;

EID: 0035028998     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00303-4     Document Type: Article

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