Meat oxidation - mechanisms and influence on quality and safety of meat products
Meat is a foodstuff liable to (per)oxidation by different mechanisms including free radical and enzyme-catalyzed processes. Meat oxidation starts with lipids and heme and continues also with proteins. Oxidation that produces different undesirable chemical substances, such as leukotoxin diols, aldehy...
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| Format: | Article |
| Language: | English |
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Estonian Academic Agricultural Society
2014-06-01
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| Series: | Agraarteadus |
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| Online Access: |
http://agrt.emu.ee/pdf/2014_1_pyssa.pdf
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