Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

Meat Science ◽  
2008 ◽  
Vol 79 (4) ◽  
pp. 727-733 ◽  
Author(s):  
Marianne N. Lund ◽  
Marchen S. Hviid ◽  
Chris Claudi-Magnussen ◽  
Leif H. Skibsted
Keyword(s):  
Soybean Oil ◽  
Protein Oxidation ◽  
Chill Storage ◽  
Lipid And Protein Oxidation ◽  
Pork Patties

scholarly journals Impact of chill storage on antioxidant status, lipid and protein oxidation, color, drip loss and fatty acids of semimembranosus muscle in goats

2015 ◽  
pp. 1-10 ◽  
Author(s):  
Kazeem Dauda Adeyemi ◽  
Azad Behnan Sabow ◽  
Rafiat Morolayo Shittu ◽  
Roselina Karim ◽  
Saiful Anuar Karsani ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Protein Oxidation ◽  
Antioxidant Status ◽  
Drip Loss ◽  
Chill Storage ◽  
Semimembranosus Muscle ◽  
Lipid And Protein Oxidation

scholarly journals Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

RSC Advances ◽  
2021 ◽  
Vol 11 (35) ◽  
pp. 21629-21641
Author(s):  
Chao Xia ◽  
Pingping Wen ◽  
Yaming Yuan ◽  
Xiaofan Yu ◽  
Yijing Chen ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Residue ◽  
Protein Oxidation ◽  
Relative Number ◽  
Side Chain ◽  
Amino Acid Residues ◽  
Beef Patties ◽  
Lipid And Protein Oxidation ◽  
Roasting Temperature

The relative number of peptides modified by the amino acid residues of actin from raw beef patties and those cooked at different roasting temperatures.

Lipid and Protein Oxidation Monitoring in Pressurized Meat: Oxidation Pathways

2021 ◽  
Author(s):  
Claire Guyon ◽  
Anne MEYNIER ◽  
Marie de LAMBALLERIE
Keyword(s):  
Protein Oxidation ◽  
Lipid And Protein Oxidation
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