Lipid oxidation-induced oxidation in emu and ostrich myoglobins

Meat Science

Volumn 96, Issue 2, 2014, Pages 984-993

  Nair, M N ^a   Suman, S P ^a   Li, S ^a   Joseph, P ^a   Beach, C M ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Lipid oxidation; Mass spectrometry; Myoglobin; Ratite; Redox stability

Indexed keywords

AMINO ACIDS; BEEF; BIRDS; DRUG PRODUCTS; MASS SPECTROMETRY; OXIDATION;

4-HYDROXY-2-NONENAL; LIPID OXIDATION; MASS SPECTROMETRIC ANALYSIS; MYOGLOBIN; PHYSIOLOGICAL CONDITION; RATITE; REDOX STABILITY; TANDEM MASS SPECTROMETRY;

POULTRY;

PALAEOGNATHAE; STRUTHIONIFORMES;

4 HYDROXYNONENAL; 4-HYDROXY-2-NONENAL; ALDEHYDE; MYOGLOBIN; OXYMYOGLOBIN;

ANIMAL; ARTICLE; BIRD; CATTLE; CHEMISTRY; COMPARATIVE STUDY; LIPID METABOLISM; LIPID OXIDATION; MASS SPECTROMETRY; MEAT; OSTRICH; OXIDATION REDUCTION REACTION; PH; RATITE; REDOX STABILITY; SKELETAL MUSCLE; TANDEM MASS SPECTROMETRY;

LIPID OXIDATION; MASS SPECTROMETRY; MYOGLOBIN; RATITE; REDOX STABILITY;

ALDEHYDES; ANIMALS; CATTLE; DROMAIIDAE; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT; MUSCLE, SKELETAL; MYOGLOBIN; OXIDATION-REDUCTION; STRUTHIONIFORMES; TANDEM MASS SPECTROMETRY;

EID: 84887529632     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.029     Document Type: Article

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