Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar co...

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Detalles Bibliográficos
Autores principales: Utama, Dicky Tri, Lee, Seung Gyu, Baek, Ki Ho, Kim, Hye-Kyung, Cho, Chang-Yeon, Lee, Cheol-Koo, Lee, Sung Ki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973941/
https://www.ncbi.nlm.nih.gov/pubmed/27499663
http://dx.doi.org/10.5851/kosfa.2016.36.1.44

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4973941/
https://www.ncbi.nlm.nih.gov/pubmed/27499663
http://dx.doi.org/10.5851/kosfa.2016.36.1.44

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