Mechanisms of Heme Protein-Mediated Lipid Oxidation Using Hemoglobin and Myoglobin Variants in Raw and Heated Washed Muscle-Reference-Cited by-同舟云学术

Mechanisms of Heme Protein-Mediated Lipid Oxidation Using Hemoglobin and Myoglobin Variants in Raw and Heated Washed Muscle

Published:2006-09-14 Issue:21 Volume:54 Page:8271-8280
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Grunwald Eric W.¹,Richards Mark P.¹

Affiliation:

1. Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin−Madison, 1805 Linden Drive West, Madison, Wisconsin 53706

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061231d

Reference51 articles.

1. Oxidative processes in meat and meat products: Quality implications

2. Catalysts of lipid oxidation in meat products

3. The mechanism of autooxidation of myoglobin.

4. Hemoglobin and myoglobin content in muscles of broiler chickens

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