An underlying softening mechanism in pale, soft and exudative – Like rabbit meat: The role of reactive oxygen species – Generating systems
Zhaoming Wang, Hui Zhou, Kai Zhou, Juncai Tu, Baocai Xu
Topics & Concepts
MetmyoglobinChemistryMyoglobinReactive oxygen speciesFood scienceThiobarbituric acidSofteningLipid oxidationOxidizing agentTBARSBiochemistryIncubationOxygenOxidative stressLipid peroxidationAntioxidantOrganic chemistryMathematicsStatisticsMeat and Animal Product QualityRabbits: Nutrition, Reproduction, HealthBiochemical effects in animals