Reducing effects of polyphenols on metmyoglobin and the in vitro regeneration of bright meat color by polyphenols in the presence of cysteine

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 39, 2014, Pages 9472-9478

  Miura, Yukari ^a   Inai, Miyuki ^a   Honda, Sari ^a   Masuda, Akiko ^b   Masuda, Toshiya ^a  

^a UNIVERSITY OF TOKUSHIMA   (Japan)

^b SHIKOKU UNIVERSITY   (Japan)

Author keywords

cysteinylcaffeic acid; meat color preservation; metmyoglobin; oxymyoglobin; polyphenol

Indexed keywords

IN-VITRO; MEAT COLOR; METMYOGLOBIN; OXYMYOGLOBIN; POLYPHENOLS; REDUCING EFFECTS;

ANTIOXIDANT; CYSTEINE; METMYOGLOBIN; MYOGLOBIN; OXYMYOGLOBIN; POLYPHENOL;

ANALYSIS; ANIMAL; BOVINAE; CHEMISTRY; COLOR; EVALUATION STUDY; FOOD PRESERVATION; MEAT; OXIDATION REDUCTION REACTION; PROCEDURES;

ANIMALS; ANTIOXIDANTS; CATTLE; COLOR; CYSTEINE; FOOD PRESERVATION; MEAT; METMYOGLOBIN; MYOGLOBIN; OXIDATION-REDUCTION; POLYPHENOLS;

EID: 84907484356     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf5039508     Document Type: Article

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