Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

Journal of Food Science

Volumn 79, Issue 7, 2014, Pages

  Villaverde, A ^a   Morcuende, D ^a   Estevez M ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Ascorbic acid; Meat quality; Nitrite; Protein nitration; Protein oxidation

Indexed keywords

FOOD PRESERVATIVE; NITRITE; PROTEIN; REACTIVE OXYGEN METABOLITE;

ANALYSIS; ANIMAL; CHEMISTRY; FERMENTATION; FOOD HANDLING; MEAT; OXIDATION REDUCTION REACTION; PIG;

ANIMALS; FERMENTATION; FOOD HANDLING; FOOD PRESERVATIVES; MEAT PRODUCTS; NITRITES; OXIDATION-REDUCTION; PROTEINS; REACTIVE OXYGEN SPECIES; SWINE;

EID: 84904246874     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12481     Document Type: Article

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