LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY-Reference-Cited by-同舟云学术

LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY

Published:1987-03 Issue:1 Volume:11 Page:1-15
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

RHEE KI SOON,ZIPRIN YOLANDA A.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1987.tb00109.x/fullpdf

Reference36 articles.

1. Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation

2. Effect of pH on TBA Values of Ground Raw Poultry Meat

3. Muscle membranal lipid peroxidation initiated by hydrogen peroxide-activated metmyoglobin

4. Enzyme-Catalyzed Lipid Oxidation in Muscle Microsomes

5. Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

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