Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle

Meat Science

Volumn 61, Issue 4, 2002, Pages 389-395

  Batifoulier, Frédérique ^a   Mercier, Yves ^a   Gatellier, Philippe ^a   Renerre, Michel ^a  

^a CEMAGREF   (France)

Author keywords

ESR; Ferryl myoglobin; Free radical; Lipid oxidation; Lipofuscins; Meat; Microsomes; Myoglobin; Protein oxidation; Protein sulfhydryl groups; Soya oil; Turkey; Tyrosine peroxyl radical; Vitamin E

Indexed keywords

TURKEY MUSCLES;

FREE RADICALS; LIPIDS; MEATS; OXIDATION; PARAMAGNETIC RESONANCE; PROTEINS; VITAMINS;

MUSCLE;

ANIMALIA;

EID: 0036013225     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00209-1     Document Type: Article

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