Nitric oxide and quality and safety of muscle based foods

Nitric Oxide - Biology and Chemistry

Volumn 24, Issue 4, 2011, Pages 176-183

  Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Lipid oxidation; Meat curing; Nitric oxide; Nitrosamine; Nitrosylmyoglobin; Nitroxyl

Indexed keywords

ASCORBIC ACID; HEME; MYOGLOBIN; NITRATE; NITRIC OXIDE; NITRITE; REACTIVE NITROGEN SPECIES; REACTIVE OXYGEN METABOLITE;

ANTIOXIDANT ACTIVITY; ENVIRONMENTAL TEMPERATURE; FOOD COLOR; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; MEAT; MEAT CURING; MICROBIAL GROWTH; MOLECULAR STABILITY; MUSCLE; OXIDATIVE STRESS; PALATABILITY; PHOTODEGRADATION; PRIORITY JOURNAL; RADICAL REACTION; RANCIDITY; REVIEW;

ANIMALS; ANTIOXIDANTS; COLOR; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD SAFETY; MEAT PRODUCTS; NITRIC OXIDE; NITRITES; OXIDATION-REDUCTION;

EID: 79956348308     PISSN: 10898603     EISSN: 10898611     Source Type: Journal    
DOI: 10.1016/j.niox.2011.03.307     Document Type: Review

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