Effect of heat treatment on protein oxidation in pig meat

Meat Science

Volumn 91, Issue 1, 2012, Pages 14-21

  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

Glycogen; Heating; Muscle; Oxidation; Protein

Indexed keywords

DRIP LOSS; GLYCOGEN; HIGH MOLECULAR WEIGHT PROTEIN; IMMUNOBLOTTING; LONGISSIMUS; METABOLIC PARAMETERS; OXIDATION PRODUCTS; OXIDATIVE MECHANISM; PHYSICO-CHEMICAL STATE; POST MORTEM; PROTEIN AGGREGATES; PROTEIN OXIDATION; PROTEIN TARGETS; SCHIFF BASIS; SURFACE HYDROPHOBICITY; TARGET PROTEINS; TREATMENT TIME;

AGGLOMERATION; FUNCTIONAL GROUPS; GLUCOSE; HEAT TREATMENT; HEATING; MUSCLE; OXIDATION; SURFACE TREATMENT;

PROTEINS;

SUIDAE;

FAT; GLYCOGEN; MUSCLE PROTEIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CROSS BREEDING; FEMALE; FOOD HANDLING; HEAT; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION; PH; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CARBONYLATION; PROTEIN INTAKE; SURFACE PROPERTY; SWINE; TIME;

ANIMALS; CROSSES, GENETIC; DIETARY PROTEINS; FATS; FEMALE; FOOD HANDLING; GLYCOGEN; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; MUSCLE PROTEINS; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; PRINCIPAL COMPONENT ANALYSIS; PROTEIN CARBONYLATION; SURFACE PROPERTIES; SUS SCROFA; TIME FACTORS; WATER;

EID: 84856406784     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.11.037     Document Type: Article

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