Background Muscle food provides a variety of nutrients to maintain the normal activities and
metabolism of the human body. However, a series of studies have revealed a close …

The issue of lipid changes in muscle foods under the action of atmospheric oxygen has
captured the attention of researchers for over a century. Lipid oxidative processes initiate …

Muscle foods and their products are a fundamental part of the human diet. The high protein
content found in muscle foods, as well as the high content of essential amino acids, provides …

Lipid oxidation is a complex process in muscle-based foods (red meat, poultry and fish)
causing severe quality deterioration, eg, off-odors, discoloration, texture defects and …

The global meat industry of the 21st century faces numerous challenges. Producing safe,
nutritious, appetizing, and healthy muscle foods is, no doubt, its primary objective. Oxidation …

Various processing methods have a great impact on the physiochemical and nutritional
properties of meat that are of health concern. Hence, the postmortem processing of meat by …

This study aimed to investigate the effects of muscle-specific oxidative stress on
phosphorylation and its relationship with mitochondrial dysfunction, muscle oxidation, and …

Oxidation of meat proteins is, currently, one of the most inventive issues of study within the
food chemistry field. However, the fact that proteins are targets for reactive oxygen species …

The last decade has seen epidemiological evidence of a positive association between high
consumption of red meat and processed meat and the risk of developing a range of chronic …

During food processing and storage, proteins are sensitive to oxidative modification,
changing the structural characteristics and functional properties. Recently, the impact of …