Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 33, 2013, Pages 7987-7993

  Utrera, Mariana ^a   Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

aminoadipic acid; carbonylation; frozen storage; lipid oxidation; meat animals; Protein oxidation; Schiff bases

Indexed keywords

ENDOGENOUS FACTORS; FROZEN STORAGE; INDUCED PROTEINS; LIPID OXIDATION; OXIDATIVE DAMAGE; PORCINE LONGISSIMUS DORSI; PROTEIN OXIDATION; SCHIFF BASIS;

ANIMALS; CARBONYLATION; CARBOXYLATION; CHEMICAL MODIFICATION; OXIDATION; PROTEINS;

MEATS;

FATTY ACID; PROTEIN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CHICKEN; FOOD STORAGE; FREEZING; LIPID PEROXIDATION; MEAT; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE; SWINE;

ANIMALS; CATTLE; CHICKENS; FATTY ACIDS; FOOD STORAGE; FREEZING; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PROTEINS; SWINE;

EID: 84883182308     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf402220q     Document Type: Article

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