Higher drip loss is associated with protein oxidation

Meat Science

Volumn 90, Issue 4, 2012, Pages 917-924

  Traore, S ^a   Aubry, L ^a   Gatellier, P ^a   Przybylski, W ^b   Jaworska, D ^b   Kajak Siemaszko, K ^b   Sante Lhoutellier V ^a  

^a UR370 QuaPA   (France)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Drip loss; Heating; Oxidation; Protein

Indexed keywords

DRIP LOSS; ENERGY METABOLISM; LONGISSIMUS; MEAT QUALITY; METABOLIC PARAMETERS; POST MORTEM; PROTEIN MODIFICATIONS; PROTEIN OXIDATION; PROTEIN SURFACE; WATER HOLDING CAPACITY;

GLUCOSE; HEATING; MEATS; METABOLISM; OXIDATION; THERMAL PROCESSING (FOODS);

PROTEINS;

ACTIN; GLYCOGEN; LACTIC ACID; MYOSIN; PROTEIN; WATER;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; COLOR; COOKING; GLYCOLYSIS; HYBRIDIZATION; MEAT; METABOLISM; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; PH; SKELETAL MUSCLE; SWINE;

ACTINS; ANIMALS; COLOR; COOKING; GLYCOGEN; GLYCOLYSIS; HYBRIDIZATION, GENETIC; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LACTIC ACID; MEAT; MUSCLE, SKELETAL; MYOFIBRILS; MYOSINS; OXIDATION-REDUCTION; PROTEINS; SWINE; WATER;

EID: 84855527002     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.033     Document Type: Article

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