Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes
Jacob R. Tuell, Hyun‐Wook Kim, Jiaying Zhang, Juliana Guedes, Jin‐Kyu Seo, J. P. Schoonmaker, Yuan H. Brad Kim
Topics & Concepts
Lipid oxidationTendernessArginineChemistryOxidative phosphorylationFood sciencePolyunsaturated fatty acidLysineBiochemistryFatty acidAntioxidantAmino acidMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals