Principal component analysis of lipid and protein oxidation products and their impact on color stability in bison longissimus lumborum and psoas major muscles
Md. Mahmudul Hasan, Vipasha Sood, Chyngyz Erkinbaev, Jitendra Paliwal, Surendranath P. Suman, Argenis Rodas‐González
Topics & Concepts
MalondialdehydeLipid oxidationChemistryFood scienceLongissimus dorsiPrincipal component analysisAnimal scienceBiochemistryBiologyOxidative stressAntioxidantMathematicsStatisticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyMuscle metabolism and nutrition