Myoglobin and lipid oxidation interactions: mechanistic bases and control

Volume: 86, Issue: 1, Pages: 86 - 94
Published: Sep 1, 2010
Abstract
Lipid oxidation and myoglobin oxidation in meat lead to off-flavor development and discoloration, respectively. These processes often appear to be linked and the oxidation of one of these leads to the formation of chemical species that can exacerbate oxidation of the other. Several investigators have reported preservation of fresh meat color following the inclusion of antioxidant ingredients. An understanding of the complementary oxidation...
Paper Details
Title
Myoglobin and lipid oxidation interactions: mechanistic bases and control
DOI
Published Date
Sep 1, 2010
Journal
Volume
86
Issue
1
Pages
86 - 94
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