Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

Meat Science

Volumn 96, Issue 3, 2014, Pages 1250-1257

  Utrera, Mariana ^a   Morcuende, David ^a   Estévez, Mario ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Beef patties; Frozen storage; Lipid oxidation; Meat quality; Protein oxidation

Indexed keywords

BEEF PATTIES; FROZEN STORAGE; LIPID OXIDATION; MEAT QUALITY; PROTEIN OXIDATION;

AMINO ACIDS; FUNCTIONAL GROUPS; MEATS; PROTEINS;

OXIDATION;

2 AMINOADIPIC ACID; ALDEHYDE; ALLYSINE; DRUG DERIVATIVE; FATTY ACID; N HEXANAL; N-HEXANAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BEEF PATTIES; CATTLE; CHEMISTRY; COLOR; COOKING; FOOD QUALITY; FOOD STORAGE; FREEZING; FROZEN STORAGE; LIPID OXIDATION; MEAT; MEAT QUALITY; OXIDATION REDUCTION REACTION; PROTEIN INTAKE; PROTEIN OXIDATION;

BEEF PATTIES; FROZEN STORAGE; LIPID OXIDATION; MEAT QUALITY; PROTEIN OXIDATION;

2-AMINOADIPIC ACID; ALDEHYDES; ANIMALS; CATTLE; COLOR; COOKING; DIETARY PROTEINS; FATTY ACIDS; FOOD QUALITY; FOOD STORAGE; FREEZING; MEAT; OXIDATION-REDUCTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84890285598     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.10.032     Document Type: Article

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