High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Meat Science

Volumn 85, Issue 4, 2010, Pages 759-767

  Kim, Yuan H ^a   Huff Lonergan, Elisabeth ^a   Sebranek, Joseph G ^a   Lonergan, Steven M ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Beef; Color; Modified atmosphere packaging; Oxidation; Protein degradation; Tenderness

Indexed keywords

CALPAIN; DESMIN; MYOGLOBIN; MYOSIN HEAVY CHAIN; OXYGEN; POLYMER; TROPONIN T;

ANIMAL; ARTICLE; AUTOLYSIS; CADAVER; CATTLE; COLOR; FOOD HANDLING; FOOD PRESERVATION; HUMAN; IMMUNOBLOTTING; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CARBONYLATION; RANDOMIZATION; SKELETAL MUSCLE; STANDARD; TASTE; VACUUM;

ANIMALS; AUTOLYSIS; CALPAIN; CATTLE; COLOR; DESMIN; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; HUMANS; IMMUNOBLOTTING; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; MYOGLOBIN; MYOSIN HEAVY CHAINS; OXIDATION-REDUCTION; OXYGEN; POLYMERS; POSTMORTEM CHANGES; PROTEIN CARBONYLATION; RANDOM ALLOCATION; TASTE; TROPONIN T; VACUUM;

EID: 77954385948     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.001     Document Type: Article

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