Protein Oxidation: Basic Principles and Implications for Meat Quality

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 11, 2013, Pages 1191-1201

  Zhang, Wangang ^a,c   Xiao, Shan ^a,b   Ahn, Dong U ^a,c  

^a IOWA STATE UNIVERSITY   (United States)

^b CHINA AGRICULTURAL UNIVERSITY   (China)

^c Seoul National University   (South Korea)

Author keywords

Calpain; carbonyl; meat quality; protein oxidation; reactive oxygen species

Indexed keywords

CALPAINS; CARBONYL; MEAT QUALITY; PROTEIN OXIDATION; REACTIVE OXYGEN SPECIES;

AMINO ACIDS; MEATS; OXIDATION; OXYGEN; CHEMICAL MODIFICATION;

PROTEINS;

CALPAIN; CYSTEINE; METHIONINE; OXYGEN; PROTEIN; REACTIVE OXYGEN METABOLITE;

ANIMAL; ARTICLE; CHEMISTRY; DIET; FOOD HANDLING; FOOD PACKAGING; FOOD QUALITY; HUMAN; LIPID PEROXIDATION; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; PHYSIOLOGY; STRUCTURE ACTIVITY RELATION; PROCEDURES;

ANIMALS; CALPAIN; CYSTEINE; DIET; FOOD HANDLING; FOOD PACKAGING; FOOD QUALITY; HUMANS; LIPID PEROXIDATION; MEAT; METHIONINE; OXIDATION-REDUCTION; OXIDATIVE STRESS; OXYGEN; PROTEINS; REACTIVE OXYGEN SPECIES; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 84884277420     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.577540     Document Type: Review

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