Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté

Meat Science

Volumn 68, Issue 4, 2004, Pages 551-558

  Estévez, Mario ^a   Cava, Ramón ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian pigs; Instrumental colour; Non heme iron; Oxidation stability; P t ; Refrigeration; White pigs

Indexed keywords

IBERIAN PIGS; INSTRUMENTAL COLOR; NON-HEME IRON; OXIDATION STABILITY; WHITE PIGS;

COLOR; MEATS; MOLECULAR STRUCTURE; OXIDATION; PROTEINS; REFRIGERATION; THERMOANALYSIS; TISSUE;

LIPIDS;

SUS SCROFA;

EID: 4043174709     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.05.007     Document Type: Article

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