Effects of protein oxidation on the texture and water-holding of meat: a review

Research output: Contribution to journalReview ArticleScientificpeer-review

Original languageEnglish
JournalCritical Reviews in Food Science and Nutrition
Volume59
Issue number22
Pages (from-to)3564-3578
Number of pages15
ISSN1040-8398
DOIs
Publication statusPublished - 2019
MoE publication typeA2 Review article in a scientific journal

Fields of Science

  • 416 Food Science
  • Meat structure
  • net charge
  • meat quality
  • oxidized proteins
  • protein crosslinks
  • histidine
  • PORCINE MYOFIBRILLAR PROTEIN
  • IN-VITRO DIGESTIBILITY
  • HIGH-OXYGEN
  • LIPID OXIDATION
  • AMINO-ACIDS
  • LONGISSIMUS-DORSI
  • CROSS-LINKING
  • FRAGMENTATION INDEX
  • QUALITY ATTRIBUTES
  • SENSORY EVALUATION

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