Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, Yang Wang, Juan Dong, Ning Yang, Qinghua Yang, Wei Qu, Wenhang Wang
Topics & Concepts
DeferiproneChemistryLipid oxidationFood scienceHemeAntioxidantOxidizing agentMyoglobinBiochemistryOxidative phosphorylationCooked meatOrganic chemistryEnzymeDeferoxamineMeat and Animal Product QualityBiochemical effects in animalsDye analysis and toxicity