Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat
Marta Alessandra de Avila Souza, Massami Shimokomaki, Nelcindo Nascimento Terra, Massimiliano Petracci
Topics & Concepts
MetmyoglobinChemistryLipid oxidationMyoglobinFood scienceOxidative phosphorylationCooked meatOxidative stressLipid peroxidationAntioxidantBiochemistryMeat and Animal Product QualityBiochemical effects in animalsBee Products Chemical Analysis