Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation

Meat Science

Volumn 85, Issue 1, 2010, Pages 47-53

  Bou, Ricard ^a,b   Hanquet, Nicolas ^a   Codony, Rafael ^b   Guardiola, Francesc ^b   Decker, Eric A ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Heme iron; Lipid oxidation; Methemoglobin; Oxyhemoglobin

Indexed keywords

ANTIOXIDANT; HEME; IRON; METHEMOGLOBIN; OXYHEMOGLOBIN; REACTIVE OXYGEN METABOLITE;

ANIMAL; ARTICLE; CHEMISTRY; HEAT; LIPID PEROXIDATION; MEAT; METABOLISM; MICROSOME; OXIDATION REDUCTION REACTION; PROTEIN DENATURATION; SKELETAL MUSCLE; SOLUBILITY; SWINE;

ANIMALS; ANTIOXIDANTS; HEME; HOT TEMPERATURE; IRON; LIPID PEROXIDATION; MEAT; METHEMOGLOBIN; MICROSOMES; MUSCLE, SKELETAL; OXIDATION-REDUCTION; OXYHEMOGLOBINS; PROTEIN DENATURATION; REACTIVE OXYGEN SPECIES; SOLUBILITY; SWINE;

EID: 77049122961     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.12.002     Document Type: Article

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