Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Meat Science

Volumn 86, Issue 1, 2010, Pages 86-94

  Faustman, Cameron ^a   Sun, Qun ^b   Mancini, Richard ^a   Suman, Surendranath P ^c  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b SICHUAN UNIVERSITY   (China)

^c UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Lipid oxidation; Meat color; Myoglobin

Indexed keywords

ANTIOXIDANT; FAT; FOOD PRESERVATIVE; MYOGLOBIN;

CHEMISTRY; DRUG EFFECT; FOOD PRESERVATION; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PIGMENTATION; QUALITY CONTROL; REVIEW;

ANTIOXIDANTS; FATS; FOOD PRESERVATION; FOOD PRESERVATIVES; MEAT; MYOGLOBIN; OXIDATION-REDUCTION; PIGMENTATION; QUALITY CONTROL;

EID: 77954387450     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.04.025     Document Type: Review

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