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Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin

Ricard Bou1, Mar Llauger1, Rachel Joosse2

  • 1Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Food Technology, Monells, Finca Camps i Armet s/n, 17121, Spain.

Food Chemistry
|May 6, 2019
PubMed

Keywords:
Chicken meatHeme ironHemoglobinHigh hydrostatic pressureLipid oxidation

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