Haem-dependent peroxidation in meat during cold storage
Annotation
Lipid peroxidation is one of the main factors limiting the quality and condition of meat and other animal tissues. Most severely affected by peroxidation are such components of meat products as unsaturated fatty acids of lipids, amino acids of proteins, and haem groups of pigments. The data from references and the authors’ own research on the mechanism and role of peroxidation in meat are analyzed.
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