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By Allen J. St. Angelo

ISBN-10: 0126616051

ISBN-13: 9780126616057

ISBN-10: 0323156932

ISBN-13: 9780323156936

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6 , p r o t e c t i v e e f f e c t was n o t e d . 5 . S a t o and H e g a r t y ( 1 9 7 1 ) p r e s e n t e d e v i d e n c e t h a t non- h em e i r o n , r a t h e r t h a n m y o g l o b i n , was r e s p o n s i b l e oxida tio n n o t e d i n co o k e d m e a t . m e a t, which f o r the ra p id When F e C l 2 o r F e C l ß was a dded t o had b e e n e x t r a c t e d w i t h w a t e r t o r em ov e a l l o f the m yo glob in , l i p i d o x i d a t i o n was e n h a n c e d . d id not a f f e c t the developm ent o f o f f - f l a v o r s m aterial lip id in the e x tr a c te d m eat.

1976) spin fo u nd i n sy s t e m s t h a t o n l y t h e h istid in e , tryp to p h a n , cysteine cystine) we re c a p a b l e o f p r o d u c i n g th is , was c o n c l u d e d t h a t t h e s e amin o a c i d s w e r e t h e m os t it sensitive noticeable t o damage by p e r o x i d i z i n g mo st i m p o r t a n t i n any p o t e n t i a l Radical reaction s lead to th re e p ro te in c ro s s lin k s ; (2) protein scission. p rotein cro sslin kin g a term ination lip ids types of pro te in S c h a i c h and K a r e l and p r o t e i n s (1) protein c ro s slin k s; (1976) Fr om in te ra ction s.

J . F o o d S e i. 4 5 , 893. M a c L e a n , J . and C a s t e l l , C . H . ( 1 9 6 4 ) . J . F i s h . R e s . B d . C a n . 2 1 , 1345. M a r c h e l l o , M. J . , Mi I n e , D . B . and SI a n g e r , W. D . ( 1 9 8 4 ) . J . Food S e i . 4 9 , 10 5 . M a y , P . M . , W i T T ia m s D . R . and L i n d e r , P . W. ( 1 9 7 8 ) . I n "M etal Ions in B i o l o g i c a l Systems" (H . S i g e l , e d . T T V o l . 7 , p . 1 3 . M ar ce l D e k k e r , I n c . , New Y o r k . M a z e a u d , F .

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Warmed-over Flavor of Meat by Allen J. St. Angelo


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