Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitro

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Ramanathan, R ^a   Konda, M K R ^a   Mancini, R A ^a   Faustman, C ^a  

^a UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Beef; Lipid oxidation; Myoglobin; Pork; Sarcoplasm

Indexed keywords

MYOGLOBIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CYTOLOGY; LIPID PEROXIDATION; METABOLISM; MUSCLE CELL; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE; SPECIES DIFFERENCE; SWINE;

ANIMALS; CATTLE; LIPID PEROXIDATION; MUSCLE CELLS; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; SPECIES SPECIFICITY; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EQUIDAE;

EID: 58649111919     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01021.x     Document Type: Article

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