Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and Meat
- 1 November 1997
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 62 (6), 1135-1139
- https://doi.org/10.1111/j.1365-2621.1997.tb12229.x
Abstract
No abstract availableKeywords
This publication has 23 references indexed in Scilit:
- Renaturation of metmyoglobin subjected to high isostatic pressureFood Chemistry, 1995
- Effect of High Pressure on the Lipid Oxidation in Sardine Meat.NIPPON SUISAN GAKKAISHI, 1991
- Role of ferritin as a lipid oxidation catalyst in muscle foodJournal of Agricultural and Food Chemistry, 1990
- Catalysts of lipid oxidation in meat productsMeat Science, 1989
- Lipid and haemoprotein oxidation in meat emulsionsMeat Science, 1985
- Effects of Cooking and Chemical Treatment on Heme and Nonheme Iron in MeatJournal of Food Science, 1983
- Effect of pH on TBA Values of Ground Raw Poultry MeatJournal of Food Science, 1981
- CATALYSTS OF LIPID PEROXIDATION IN MEATS. 1. Linoleate Peroxidation Catalyzed by MetMb or Fe(II)‐EDTAJournal of Food Science, 1970
- CATALYSTS OF LIPID PEROXIDATION IN MEATS. 3. Catalysts of Oxidative Rancidity in MeatsJournal of Food Science, 1970