Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops

Dose-Dependent Effects of Green Tea or Maté Extracts on Lipid and Protein Oxidation in Brine-Injected Retail-Packed Pork Chops

Background: Phenolic plant extracts are added as antioxidants in meat to prevent lipid oxidation, but depending on the concentration applied, may affect proteins either through covalent interactions or by serving as a prooxidant. Methods: Brine-injected pork chops prepared with green tea extract (25...

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Bibliographic Details
Main Authors:	Sisse Jongberg, Mari Ann Tørngren, Leif H. Skibsted
Format:	Article
Language:	English
Published:	MDPI AG 2018-01-01
Series:	Medicines
Subjects:	brine injection pork green tea extract maté extract lipid oxidation protein oxidation modified atmosphere packaging
Online Access:	http://www.mdpi.com/2305-6320/5/1/11

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