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References from Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of carbon-dioxide and oxygen enriched atmospheres on the shelf-life of refrigerated pork packed in plastic bags
10.4315/0362-028x-51.5.356 · 1988 · External reference
Myoglobin-induced lipid oxidation. A review
10.1021/jf011394w · 2002 · External reference
Muscle development and contractile proteins
1986 · External reference
High-performance liquid-chromatography methods for vitamin-E in tissues
10.1016/s0076-6879(84)05018-7 · 1984 · External reference
Tissue sulfhydryl groups
10.1016/0003-9861(59)90090-6 · 1959 · External reference
Protein carbonyls in meat systems: A review
10.1016/j.meatsci.2011.04.025 · 2011 · External reference
Glutathione-dependent reduction of peroxides during ferryl-myoglobin and met-myoglobin interconversion – A potential protective mechanism in muscle
10.1016/0891-5849(89)90039-7 · 1989 · External reference
Factors affecting lipid oxidation in breast and thigh muscle from chicken, turkey and duck
2010 · External reference
Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef
10.1016/s0309-1740(99)00161-8 · 2000 · External reference
Effects of dietary alpha-tocopheryl acetate supplementation on alpha-tocopherol deposition in porcine m psoas major and m longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat
10.1016/s0309-1740(96)00130-1 · 1997 · External reference
Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins
10.1016/j.foodchem.2012.04.109 · 2012 · External reference
Protein and lipid oxidation in Parma ham during production
10.1021/jf3026887 · 2012 · External reference
The determination of heme pigments in meat
10.1016/0309-1740(82)90095-x · 1982 · External reference
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
10.1016/j.meatsci.2007.03.016 · 2007 · External reference
Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links
10.1042/bj20071107 · 2008 · External reference
Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi
10.1007/s00217-008-0847-5 · 2008 · External reference
Protein oxidation in muscle foods: A review
10.1002/mnfr.201000453 · 2011 · External reference
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
10.1016/j.meatsci.2008.05.028 · 2008 · External reference
Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin
10.1111/j.1750-3841.2008.01003.x · 2009 · External reference
Redox chemistry of biological thiols
10.1016/s1872-0854(10)04006-3 · 2010 · External reference
Myoglobin and hemoglobin content in the meat of different types of poultry
1986 · External reference
Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein
10.1016/j.foodchem.2006.03.028 · 2007 · External reference
Absolute rate constants for the reaction of hypochlorous acid with protein side chains and peptide bonds
10.1021/tx0155451 · 2001 · External reference
Reactions of myeloperoxidase-derived oxidants with biological substrates: Gaining chemical insight into human inflammatory diseases
10.2174/092986706778773095 · 2006 · External reference
Lipid-derived off-flavours in meat
1998 · External reference
A critical examination of some experimental variables in the 2-thiobarbituric acid (TBA) test for lipid oxidation in meat products
10.1007/bf01263541 · 1996 · External reference
Krzywicki revisited: Equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts
10.1111/j.1365-2621.2004.tb09922.x · 2004 · External reference
Direct determination of the thio barbituric-acid value in trichloro acetic-acid extracts of fish as a measure of oxidative rancidity
10.1002/lipi.19700721218 · 1970 · External reference
Protein oxidation and implications for muscle food quality
2000 · External reference
Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments
10.1021/jf8024453 · 2009 · External reference
The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage
10.1016/j.foodchem.2011.09.017 · 2012 · External reference