Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Min, B ^a   Nam, K C ^b   Cordray, J ^c   Ahn, D U ^c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Government Complex Building 4 ^*  (South Korea)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

DPPH radical scavenging activity; Ferric ion reducing capacity; Iron; Lipid oxidation; Lipoxygenase like activity

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; FATTY ACID; IRON; LIPOXYGENASE; PICRIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHICKEN; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SPECIES DIFFERENCE; STANDARD; SWINE; TIME;

ANIMALS; CATTLE; CHICKENS; FATTY ACIDS; FOOD PRESERVATION; HUMANS; IRON; LIPID PEROXIDATION; LIPOXYGENASE; MEAT; OXIDATION-REDUCTION; PICRATES; SPECIES SPECIFICITY; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS;

ANIMALIA; COLUMBA;

EID: 48749112405     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00805.x     Document Type: Article

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