Influence of early postmortem protein oxidation on beef quality1-Reference-Cited by-同舟云学术

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Influence of early postmortem protein oxidation on beef quality1

Published:2004-03-01 Issue:3 Volume:82 Page:785-793
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Rowe L. J.,Maddock K. R.,Lonergan S. M.,Huff-Lonergan E.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/82/3/785/23760209/785.pdf

Reference27 articles.

1. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef;Arnold;J. Anim. Sci.,1993

2. Effect of long- or short- term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability;Arnold;J. Anim. Sci.,1992

3. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Anal. Biochem.,1976

4. Vitamin E: Antioxidant activity, biokinetics, and bioavailability;Burton;Annu. Rev. Nutr.,1990

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