Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of
muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly …

The problem of oxidative deterioration of meat and meat products is of major economic
significance. The oxidative degradation of muscle food lipids and proteins causes significant …

The interactions between quercetin and bovine (or human) hemoglobin (Hb) were
systematically investigated by fluorescence, UV–vis absorption spectroscopy, and molecular …

Limiting meat waste is a significant factor that can help meet future needs to provide high-
quality animal protein while maximizing the utilization of natural resources. Fresh meat …

Lipid oxidation products, like α, β-unsaturated aldehydes, can react with proteins and
influence meat quality. Two such key end products are 4-hydroxy-2-nonenal (4-HNE) and 4 …

Post-translational modifications (PTM) of proteins play critical roles in biological processes.
PTM of muscle proteins influence meat quality. Nonetheless, myoglobin (Mb) PTM and their …

Colour is one of the important quality traits affecting the meat purchasing decision by
consumers, and myoglobin is the principal heme protein responsible for the meat colour …

Emu and ostrich are ratites gaining increasing popularity as sources of low-fat meats.
Secondary products of lipid oxidation, such as 4-hydroxy-2-nonenal (HNE), compromise …

Lipids are an important component of meat, as they provide desirable sensory
characteristics and nutritional benefits. However, lipids are susceptible to degradation …

Effects of various plant phenolics, including polyphenols, on the oxidation of oxymyoglobin
were investigated. Most phenolics promoted the oxidation of oxymyoglobin at both pH 5.4 …