THE STUDY OF FACTORS AFFECTING THE ACTIVITY OF MEAT ANTIOXIDANT SYSTEM
Oxidation of lipids and myoglobin in raw meat are interrelated processes that affect the overall meat quality. The intensity of oxidation processes in meat raw material is regulated by its own antioxidant system (catalase, peroxidase, glutathione, etc.), the activity of which should be considered in...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2015-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/?page=archive&jrn=5&article=5 |