Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Meat Science

Volumn 85, Issue 3, 2010, Pages 402-409

  Ganhão, Rui ^a   Morcuende, David ^b   Estévez, Mario ^b  

^a POLYTECHNIC INSTITUTE OF LEIRIA   (Portugal)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Antioxidant; Chill storage; Fruit phenolics; Functional product; Meat hardness; Meat redness; Protein oxidation

Indexed keywords

DINITROPHENYLHYDRAZINE; HYDRAZINE DERIVATIVE; MUSCLE PROTEIN; PLANT EXTRACT;

ANIMAL; ARTICLE; CATTLE; COLD; COLOR; EMULSION; FOOD HANDLING; FOOD PRESERVATION; FREEZING; FRUIT; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; PROTEIN CARBONYLATION; ROSE;

ANIMALS; CATTLE; COLD TEMPERATURE; COLOR; EMULSIONS; FOOD PRESERVATION; FOOD TECHNOLOGY; FRUIT; HYDRAZINES; MEAT; MUSCLE PROTEINS; OXIDATION-REDUCTION; PLANT EXTRACTS; PROTEIN CARBONYLATION; REFRIGERATION; ROSA;

ARBUTUS; ARBUTUS UNEDO; CANIS FAMILIARIS; CRATAEGUS; CRATAEGUS MONOGYNA; ROSA CANINA; ROSA DUMALIS; RUBUS; RUBUS ULMIFOLIUS; ULMUS;

EID: 77954953574     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.008     Document Type: Article

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