Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork

Meat Science

Volumn 84, Issue 1, 2010, Pages 143-146

  Chen, Tao ^a   Zhou, Guang Hong ^b   Xu, Xing Lian ^b   Zhao, Gai Ming ^c   Li, Chun bao ^b  

^a YUNNAN AGRICULTURAL UNIVERSITY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

^c HENAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antioxidant enzymes; Drip loss; Phospholipase A2; PSE pork

Indexed keywords

4-METHYLUMBELLIFERYL OLEATE; DRUG DERIVATIVE; GLUTATHIONE PEROXIDASE; HYMECROMONE; HYMECROMONE OLEATE; ISOENZYME; PHOSPHOLIPASE; PHOSPHOLIPASE A2; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ANIMAL; ARTICLE; CLASSIFICATION; COOKING; ENZYMOLOGY; FREEZING; LIPID PEROXIDATION; MEAT; METABOLISM; PH; PIGMENTATION; QUALITY CONTROL; SHEAR STRENGTH; SKELETAL MUSCLE; SWINE; TIME;

ANIMALS; COOKERY; GLUTATHIONE PEROXIDASE; HYDROGEN-ION CONCENTRATION; HYMECROMONE; ISOENZYMES; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; PHOSPHOLIPASES; PHOSPHOLIPASES A2; PIGMENTATION; QUALITY CONTROL; REFRIGERATION; SHEAR STRENGTH; SUPEROXIDE DISMUTASE; SUS SCROFA; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TIME FACTORS; WATER;

EID: 70349754678     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.039     Document Type: Article

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