Cargando…
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....
| Autores principales: | , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
|
| Materias: | |
| 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 |