| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541933 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Steak analysis: carbonyl content, free thiol groups, WBSF, myofibrillar proteins. ⺠High O2 MAP steaks underwent protein oxidation compared to VP steaks. ⺠High molecular weight cross linked myosin in the high O2 packaged steaks. ⺠High O2 induced changes in myosin and intermolecular cross-linking.
Related Topics
Physical Sciences and Engineering
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Authors
P.I. Zakrys-Waliwander, M.G. O'Sullivan, E.E. O'Neill, J.P. Kerry,