Mechanism of oxymyoglobin oxidation in the presence of oxidizing lipids in bovine muscle

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 14, 2005, Pages 5734-5738

  Monahan, Frank J ^a   Skibsted, Leif H ^b   Andersen, Mogens L ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Free radicals; Lipid; Oxidation; Oxygen concentration; Oxymyoglobin

Indexed keywords

LIPID PEROXIDE; MYOGLOBIN; OXYMYOGLOBIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; ELECTRON SPIN RESONANCE; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION; OXYGEN CONSUMPTION; PH; SKELETAL MUSCLE;

ANIMALS; CATTLE; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; LIPID PEROXIDES; MEAT; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; OXYGEN CONSUMPTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

BOVINAE;

EID: 22544472426     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0502956     Document Type: Article

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