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Hydroperoxide formation in different lean meats.
- Source :
-
Food Chemistry . Dec2013, Vol. 141 Issue 3, p2656-2665. 10p. - Publication Year :
- 2013
-
Abstract
- Highlights: [•] Protein-bound peroxides in lean meat were 40–50% of the total hydroperoxides. [•] Total hydroperoxide formation ability was: beef>pork>lamb>chicken. [•] Hemin and fatty acid composition explained 70% of the variations in lipid hydroperoxide formation. [Copyright &y& Elsevier]
- Subjects :
- *HYDROPEROXIDES
*HEMIN
*LIPIDS
*MEAT
*PORK
*LAMB (Meat)
*FATTY acid content of beef
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 141
- Issue :
- 3
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 89345911
- Full Text :
- https://doi.org/10.1016/j.foodchem.2013.05.041