Role of deoxyhemoglobin in lipid oxidation of washed cod muscle mediated by trout, poultry and beef hemoglobins

Meat Science

Volumn 62, Issue 2, 2002, Pages 157-163

  Richards, Mark P ^a   Modra, Angela M ^a   Li, Rong ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Beef; Blood; Chicken; Cod; Deoxyhemoglobin; Hemoglobin; Lipid oxidation; Oxygenation; Trout; Turkey

Indexed keywords

WASHED COD MUSCLES;

HEMOGLOBIN; LIPIDS; OXIDATION; PH EFFECTS;

MUSCLE;

BOVINAE; GADUS MORHUA; GALLUS GALLUS; SALMONIDAE;

EID: 0035997454     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00242-X     Document Type: Article

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