Novel interactions of caffeic acid with different hemoglobins: Effects on discoloration and lipid oxidation in different washed muscles

Meat Science

Volumn 95, Issue 1, 2013, Pages 110-117

  Park, Sung Yong ^a   Undeland, Ingrid ^b   Sannaveerappa, Thippeswamy ^c   Richards, Mark P ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b CHALMERS UNIVERSITY OF TECHNOLOGY   (Sweden)

^c Athletic Rehabilitation Therapy Ireland   (Ireland)

Author keywords

Antioxidants; Hemoglobin; Lipid oxidation; Myoglobin; Pigment oxidation

Indexed keywords

CAFFEIC ACIDS; ELECTRON DONATION; HEME PROTEINS; ICED STORAGES; LIPID OXIDATION; LIPID PEROXIDES; MYOGLOBIN; TURKEY MUSCLES;

ANTIOXIDANTS; HEMOGLOBIN; MUSCLE;

OXIDATION;

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; HEMIN; LIPID PEROXIDE; METHEMOGLOBIN;

ANIMAL; ARTICLE; CHEMISTRY; COLOR; DRUG ANTAGONISM; DRUG EFFECT; LIPID METABOLISM; METABOLISM; PERCH; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SKELETAL MUSCLE; SWINE; TURKEY (BIRD); ANTAGONISTS AND INHIBITORS; DRUG EFFECTS;

ANIMALS; ANTIOXIDANTS; CAFFEIC ACIDS; COLOR; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HEMIN; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; LIPID PEROXIDES; METHEMOGLOBIN; MUSCLE, SKELETAL; PERCHES; SWINE; TURKEYS;

EID: 84877818309     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.04.003     Document Type: Article

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