Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

Meat Science

Volumn 110, Issue , 2015, Pages 174-179

  Bao, Yulong ^a   Ertbjerg, Per ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Desmin; Meat tenderness; Myosin heavy chain; Protein cross linking; Proteolysis; TBARS

Indexed keywords

CHAINS; MEATS; OXIDATION; OXYGEN; PROTEINS; PROTEOLYSIS; SHEAR FLOW;

DESMIN; MEAT TENDERNESS; MYOSIN HEAVY CHAIN; PROTEIN CROSSLINKING; TBARS;

MODIFIED ATMOSPHERE PACKAGING;

DESMIN; OXYGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIOL DERIVATIVE;

ANALYSIS; ANIMAL; FOOD PACKAGING; FOOD PRESERVATION; MEAT; OXIDATION REDUCTION REACTION; PIG; PROCEDURES; SHEAR STRENGTH;

ANIMALS; DESMIN; FOOD PACKAGING; FOOD PRESERVATION; MEAT; OXIDATION-REDUCTION; OXYGEN; SHEAR STRENGTH; SULFHYDRYL COMPOUNDS; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84939456023     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2015.07.022     Document Type: Article

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