Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

Meat Science

Volumn 85, Issue 4, 2010, Pages 645-650

  Gatellier, Ph ^a   Kondjoyan, A ^a   Portanguen, S ^a   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

Author keywords

Cooked meat; Linseed; Polyunsaturated fatty acids; Protein oxidation; Rapeseed

Indexed keywords

ALDEHYDE; AROMATIC AMINO ACID; LINSEED OIL; MUSCLE PROTEIN; OMEGA 3 FATTY ACID; RAPESEED OIL; SCHIFF BASE; THIOL DERIVATIVE; TRYPTOPHAN; TYROSINE; VEGETABLE OIL;

ANIMAL; ANIMAL FOOD; ARTICLE; CATTLE; COOKING; DIET SUPPLEMENTATION; FAT INTAKE; FEMALE; HEAT; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PROTEIN CARBONYLATION; SKELETAL MUSCLE; STANDARD;

ALDEHYDES; AMINO ACIDS, AROMATIC; ANIMAL FEED; ANIMALS; CATTLE; COOKING; DIETARY FATS; DIETARY SUPPLEMENTS; FATTY ACIDS, OMEGA-3; FEMALE; HOT TEMPERATURE; LINSEED OIL; LIPID PEROXIDATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; NUTRITIVE VALUE; PLANT OILS; PROTEIN CARBONYLATION; SCHIFF BASES; SULFHYDRYL COMPOUNDS; TRYPTOPHAN; TYROSINE;

ANIMALIA; BRASSICA NAPUS;

EID: 77954954331     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.03.018     Document Type: Article

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