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The effect of protein oxidation on hydration and water-binding in pork packaged in an oxygen-enriched atmosphere

Rebecca M Delles1, Youling L Xiong1

  • 1Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA.

Meat Science
|March 4, 2014
PubMed

Keywords:
HydrationModified atmosphere packagingProtein oxidationWater-holding capacity

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