Peroxynitrite induced discoloration of muscle foods

The objective of this research was to characterize the ability of peroxynitrite to cause the discoloration of meat using an in vitro oxymyoglobin system, a soluble fraction of beef muscle and minced muscle. Kinetic studies of the bolus addition of peroxynitrite (250 μM) to solutions of oxymyoglobin...

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Veröffentlicht in:	Meat science 2004-02, Vol.66 (2), p.499-505
Hauptverfasser:	Connolly, Brian J, Decker, Eric A
Format:	Artikel
Sprache:	eng
Schlagworte:	Antioxidants Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries Myoglobin Nitric oxide Peroxynitrite
Online-Zugang:	Volltext
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