The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

Meat Science

Volumn 92, Issue 2, 2012, Pages 139-143

  Heś, Marzanna ^a   Waszkowiak, Katarzyna ^a   Szymandera Buszka, Krystyna ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Iodine salts; Lipid oxidation; Lysine; Meat; Methionine; Protein digestibility

Indexed keywords

CATALYTIC EFFECTS; LIPID OXIDATION; LYSINE; MEAT PRODUCTS; METHIONINE; NUTRITIVE VALUES; PROCESSED MEAT; PROTECTIVE PROPERTIES; PROTEIN DIGESTIBILITY; PROTEIN ISOLATES; SOY PROTEIN; SOY PROTEIN ISOLATES; TABLE SALT;

CATALYTIC OXIDATION; FIBERS; IODINE; MEATS; OXIDATION; POTASSIUM IODIDE; PROTEINS; SODIUM CHLORIDE;

AMINO ACIDS;

GLYCINE MAX; TRITICUM AESTIVUM;

AMINO ACID; INORGANIC SALT; IODINE; IODINE DERIVATIVE; LYSINE; METHIONINE; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; DIETARY FIBER; FOOD HANDLING; FOOD STORAGE; FREEZING; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; NUTRITIONAL VALUE; PROTEIN INTAKE; SALT INTAKE; SWINE; WHEAT;

AMINO ACIDS; ANIMALS; DIETARY FIBER; DIETARY PROTEINS; FOOD HANDLING; FOOD STORAGE; FREEZING; IODINE; IODINE COMPOUNDS; LIPID PEROXIDATION; LYSINE; MEAT PRODUCTS; METHIONINE; NUTRITIVE VALUE; SALTS; SODIUM CHLORIDE, DIETARY; SOYBEAN PROTEINS; SWINE; TRITICUM;

EID: 84861983495     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.04.025     Document Type: Article

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