Protein oxidation in muscle foods: a review.

By M. N. Lund, M. Heinonen, C. Baron, M. Estévez. Molecular Nutrition & Food Research, 2011

979 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Cell Biology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/52b685fdf669fb20f66b17e9d40218341dce2fa0

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. Jun‐Hu Cheng
2. Da‐Wen Sun
3. Qingyi Wei
4. V. Muchenje
5. Hongbin Pu
6. Ji Ma
7. Abdo Hassoun
8. Ö. Çoban

In Molecular Biology

1. Jun‐Hu Cheng
2. Wangang Zhang
3. D. Ahn
4. Da‐Wen Sun
5. Shan Xiao

Citations in the corpus

• Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. (2014, background): “Protein oxidation occurs through a chain reaction of free radicals like oxidation of lipids in animal muscle (Lund et al., 2011).”
• Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review (2012, neutral): “2006) and can also decrease the nutritional value of the meat caused by the loss of essential amino acids and reduced digestibility (Lund et al. 2011).”
• Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins (2013, background): “Protein oxidation would be expected to lead to changes in properties, such as water-holding capacities, texture traits, and emulsification, due to protein fragmentation or aggregation, and changes in hydrophobicity and protein solubility (Estévez 2011; Lund et al. 2011).”
• Protein Oxidation: Basic Principles and Implications for Meat Quality (2013, background): “In addition, protein oxidation-induced changes may decrease the bioavailability of amino acid residues and modify the digestibility of proteins, which negatively affects the nutritional values of meat proteins (Lund et al., 2010).”
• Enhancing Visible and Near-Infrared Hyperspectral Imaging Prediction of TVB-N Level for Fish Fillet Freshness Evaluation by Filtering Optimal Variables (2017, background): “In fact, it has been proved that protein degradation and oxidation in muscle tissue could influence the color components and texture properties (Lund et al. 2011; Vongsvivut et al. 2014).”