Oxidative and enzymatic factors affecting meat spoilage

Author:

Soladoye Olugbenga Philip,Aalhus Jennifer,Dugan Michael

Publisher

Elsevier

Reference84 articles.

1. Lipid oxidation and flavor (chapter 12);Ahn;Appl. Muscle Biol. Meat Sci.,2009

2. Identification of influence factors on the quality and shelf life of fresh meat throughout the supply chain;Albrecht,2021

3. Lipid oxidation in meat: mechanisms and protective factors–a review;Amaral;Food Sci. Technol.,2018

4. Characterization of oxidative changes in salted herring (Clupea harengus) during ripening;Andersen;J. Agric. Food Chem.,2007

5. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: a review;Arvanitoyannis;Food Bioprocess Technol.,2012

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