| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543198 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Antioxidant effects of meat fractions from chicken breast and beef were compared. ⺠Fractions from chicken had stronger antioxidant effects than those from beef loin. ⺠Antioxidant capacity and Mb content of meat were important for oxidative stability. ⺠Ferrylmyoglobin and hematin were the major catalysts for lipid oxidation in beef.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Byungrok Min, Joseph C. Cordray, Dong Uk Ahn,