Effect of NaCI, Myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 1, 2010, Pages 600-605

  Byungrok, M I N ^a   Cordray, Joseph C ^b   Ahn, Dong U K ^b,c  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b IOWA STATE UNIVERSITY   (United States)

^c Seoul National University   (South Korea)

Author keywords

Beef loin; Chicken breast; Ionic iron; Lipid oxidation; Myoglobin

Indexed keywords

COLUMBA;

FERRIC ION; FERROUS ION; LIPID; MYOGLOBIN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CHICKEN; EVALUATION; FOOD HANDLING; MEAT; OXIDATION REDUCTION REACTION;

ANIMALS; CATTLE; CHICKENS; FERRIC COMPOUNDS; FERROUS COMPOUNDS; FOOD HANDLING; LIPIDS; MEAT; MYOGLOBIN; OXIDATION-REDUCTION; SODIUM CHLORIDE;

EID: 75249085509     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9029404     Document Type: Article

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