Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system.

Wu, Haizhou; Park, Sung Yong; Richards, Mark P

Wu, Haizhou; Park, Sung Yong; Richards, Mark P.

Afiliação

Wu H; Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Meat Science and Animal Biologics Discovery, 1933 Observatory Dr. Madison, WI 53706, United States.
Park SY; National Center of Meat Quality, Safety Control, Jiangsu Innovation Center of Meat Production, Processing, College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Richards MP; Department of Biology and Biological Engineering-Food and Nutrition Science, Chalmers University of Technology, SE 412 96 Gothenburg, Sweden.

Food Chem X ; 16: 100480, 2022 Dec 30.

Article em En | MEDLINE | ID: mdl-36277871

Palavras-chave

Auto-oxidation; Heme protein; Hemin; Meat; NaCl; STPP; pH

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Estados Unidos País de publicação: Holanda

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