Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet

Author:

Ventanas Sonia,Estevez Mario,Tejeda Juan Florencio,Ruiz Jorge

Publisher

Elsevier BV

Subject

Food Science

Reference48 articles.

1. Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salts contents and processing conditions;Andres;Food Chemistry,2004

2. AOAC, Association of Official Analytical Chemists (1990). In S.Williams, V. A. Arlington (Eds.), Official methods of analysis. Association of Official Analytical Chemists.

3. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle;Batifoulier;Meat Science,2002

4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Microsomal lipid peroxidation;Buege,1978

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