reviewTop 1% cited
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
Meat Science · 2010 · Vol. 86(1) · pp. 86–94
C. Faustman✉(University of Connecticut)Qun Sun(Sichuan University)R.A. Mancini(University of Connecticut)Surendranath P. Suman(University of Kentucky)
Meat and Animal Product QualityBiochemical effects in animalsBiochemical Analysis and Sensing TechniquesLipid oxidationMyoglobinChemistryFlavorFood scienceAntioxidantOxidation processOxidation reductionRedoxBiochemistry
MeSH terms
AntioxidantsFatsFood PreservationFood PreservativesMeatMyoglobinOxidation-ReductionPigmentationQuality Control
Funding
- U.S. Department of Agriculture
Citations
983
FWCI
41.82
field-weighted impact
References
181
Percentile
100%
vs. same field & year
Citations per year
Cited by
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References
Biochemical and physical factors affecting discoloration characteristics of 19 bovine muscles
Meat Science · 2005 · 394 citations
Fatty acid content and composition of english beef, lamb and pork at retail
Meat Science · 1996 · 598 citations
Effects of breed, diet and muscle on fat deposition and eating quality in pigs
Meat Science · 2004 · 430 citations
Oxidative quality and shelf life of meats
Meat Science · 1996 · 700 citations
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