Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Delles, Rebecca M ^a   Xiong, Youling L ^a   True, Alma D ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Hydration; Modified atmosphere packaging; Myofibril; Phase contrast; Protein oxidation

Indexed keywords

CARBON DIOXIDE; OXYGEN;

ANIMAL; ARTICLE; COLOR; FOOD PACKAGING; MEAT; METABOLISM; METHODOLOGY; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; PROTEIN CARBONYLATION; SKELETAL MUSCLE; SWINE; VACUUM;

ANIMALS; CARBON DIOXIDE; COLOR; FOOD PACKAGING; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; OXIDATION-REDUCTION; OXYGEN; PROTEIN CARBONYLATION; SWINE; VACUUM;

EID: 79957913801     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02195.x     Document Type: Article

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