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Protein oxidation during frozen storage and subsequent processing of different beef muscles

  • Published:2014-02 Issue:2 Volume:96 Page:812-820
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Utrera Mariana,Parra Vita,Estévez Mario

Funder

Spanish Ministry of Science and Innovation

Ramón y Cajal (RYC-2009-03901)

Protein oxidation in frozen meat and dry-cured products: mechanisms, consequences and development of antioxidant strategies; AGL2010-15134

Marie Curie Reintegration (ERG) Fellowship

University of Extremadura (Uex)

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Effect of freezing and microbial growth on myoglobin derivatives of beef;Abdallah;Journal of Agricultural and Food Chemistry,1999

2. A comparative study on the physicochemical, functional and protein electrophoretic pattern of ostrich meat and beef during frozen storage;Alasvand Zarasvand;Journal of Food Biochemistry,2011

3. Official methods of analysis;AOAC,2000

4. Food texture and viscosity;Bourne,1982

5. Chemistry and reactions of reactive oxygen species in foods;Choe;Critical Reviews in Food Science and Nutrition,2006
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