| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539299 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Meat protein oxidation can be related to early post-mortem sarcoplasmic proteome. ⺠Myoglobin is a good predictive marker of carbonyl formation during meat storage. ⺠SOD is the best predictive marker of carbonyl formation induced by meat cooking.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Promeyrat, T. Sayd, E. Laville, C. Chambon, B. Lebret, Ph. Gatellier,