Protein oxidation during frozen storage and subsequent processing of different beef muscles

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Mariana Utrera1, Vita Parra, Mario Estévez

  • 1Food Technology, Department of Animal Production and Food Science, University of Extremadura, 10003 Cáceres, Spain.

Meat Science
|November 9, 2013
PubMed

Keywords:
Antioxidant enzymesBeefCarbonylationFreezingHeme-ironMuscles

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