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Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and

Zhaoming Wang1, Zhifei He1, Xiao Gan1

  • 1College of Food Science, Southwest University, No.2 Tiansheng Road, BeiBei District, Chongqing 400715, China; Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China.

Meat Science
|August 25, 2018
PubMed

Keywords:
Lipid oxidationMyoglobin oxidationProtein oxidationRabbit meatRefrigerated storageSuperchilled storage

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