Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage

Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage....

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Detalles Bibliográficos
Autores principales: Liu, Jun, Liu, Dunhua, Zheng, Anran, Ma, Qin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9034315/
https://www.ncbi.nlm.nih.gov/pubmed/35469311
http://dx.doi.org/10.1016/j.fochx.2022.100304

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9034315/
https://www.ncbi.nlm.nih.gov/pubmed/35469311
http://dx.doi.org/10.1016/j.fochx.2022.100304

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