Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Min, B ^a   Ahn, D U ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Lipid oxidation; Lipid oxidation potential; Myoglobin; Total antioxidant capacity (TAC)

Indexed keywords

ANTIOXIDANT; IRON; LIPOXYGENASE; MYOGLOBIN;

ANIMAL; ARTICLE; CATTLE; CHICKEN; DRUG EFFECT; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; MOLECULAR WEIGHT; OXIDATION REDUCTION REACTION; STANDARD; TIME;

ANIMALS; ANTIOXIDANTS; CATTLE; CHICKENS; FOOD PRESERVATION; HUMANS; IRON; LIPID PEROXIDATION; LIPOXYGENASE; MEAT; MEAT PRODUCTS; MOLECULAR WEIGHT; MYOGLOBIN; OXIDATION-REDUCTION; TIME FACTORS;

COLUMBA;

EID: 58649102225     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01003.x     Document Type: Article

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