Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops

Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injected pork chops prepared with green tea extract (25...

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Detalles Bibliográficos
Autores principales: Jongberg, Sisse, Tørngren, Mari Ann, Skibsted, Leif H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874576/
https://www.ncbi.nlm.nih.gov/pubmed/29361744
http://dx.doi.org/10.3390/medicines5010011

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874576/
https://www.ncbi.nlm.nih.gov/pubmed/29361744
http://dx.doi.org/10.3390/medicines5010011

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