Protein oxidation during frozen storage and subsequent processing of different beef muscles

Meat Science

Volumn 96, Issue 2, 2014, Pages 812-820

  Utrera, Mariana ^a   Parra, Vita ^a   Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Antioxidant enzymes; Beef; Carbonylation; Freezing; Heme iron; Muscles

Indexed keywords

ANTIOXIDANTS; BEEF; CARBONYLATION; ENZYMES; FATTY ACIDS; FREEZING; HARDNESS; MUSCLE; PORPHYRINS;

ANTIOXIDANT ENZYME; FATTY ACID COMPOSITION; HEME IRON; LONGISSIMUS DORSI; OXIDATIVE STABILITY; PLAUSIBLE MECHANISMS; PROTEIN OXIDATION; WATER HOLDING CAPACITY;

OXIDATION;

2 AMINOADIPIC ACID; 2 AMINOGLUTARALDEHYDIC ACID; FATTY ACID; GLUTAMIC ACID DERIVATIVE; GLUTAMIC ACID GAMMA-SEMIALDEHYDE; MUSCLE PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANTIOXIDANT ENZYMES; ARTICLE; BEEF; CARBONYLATION; CATTLE; CHEMISTRY; COLOR; COOKING; FOOD QUALITY; FOOD STORAGE; FREEZING; HEME-IRON; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID METABOLISM; MASS FRAGMENTOGRAPHY; MEAT; METABOLISM; METHODOLOGY; MUSCLE; OXIDATION REDUCTION REACTION; PHYSICAL CHEMISTRY; PHYSIOLOGY; SKELETAL MUSCLE;

ANTIOXIDANT ENZYMES; BEEF; CARBONYLATION; FREEZING; HEME-IRON; MUSCLES;

2-AMINOADIPIC ACID; ANIMALS; CATTLE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; COOKING; FATTY ACIDS; FOOD QUALITY; FOOD STORAGE; FREEZING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUTAMATES; LIPID METABOLISM; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXIDATION-REDUCTION; PHYSICOCHEMICAL PHENOMENA; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84887178572     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.006     Document Type: Article

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