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Assessing Low Redox Stability of Myoglobin Relative to Rapid Hemin Loss from Hemoglobin

He Cai1, Nantawat Tatiyaborworntham1, Jie Yin1

  • 1Dept. of Animal Sciences, Meat Science and Muscle Biology Laboratory, Univ. of Wisconsin-Madison, Madison, Wiss. 53706, U.S.A.

Journal of Food Science
|November 26, 2015
PubMed

Keywords:
beeffood qualityhemelipid oxidationmeat

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