Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 20, 2008, Pages 9612-9620

  Bou, Ricard ^a,b   Guardiola, Francesc ^b   Codony, Rafael ^b   Faustman, Cameron ^c   Elias, Ryan J ^a   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF BARCELONA   (Spain)

^c UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Antioxidant; Iron; Lipid oxidation; Meat; Metmyoglobin; Oxymyoglobin

Indexed keywords

ANTIOXIDANT; METMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN;

ANIMAL; ARTICLE; CHEMISTRY; HEAT; METABOLISM; MICROSOME; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE; SWINE;

ANIMALS; ANTIOXIDANTS; HOT TEMPERATURE; METMYOGLOBIN; MICROSOMES; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; SWINE;

EID: 55549127582     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8009848     Document Type: Article

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