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Article: Oxidation.(Executives: FYI ...)
- Article from:
- Emerging Food R&D Report
- Article date:
- February 1, 2006
CopyrightCOPYRIGHT 2006 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Oxidation often leads to a decline in quality during the storage of ground beef. Adding such antioxidants as vitamin E can enhance meat quality and effectively stabilize red, oxymyoglobin color by delaying oxidation. Researchers wanted to determine the effects of vitamin E on the heat stability of myoglobin (Mb) in ground beef. The thermal denaturation of Mb began at 40 C for samples heated at 0.8 C per min. The point of denaturation when heating the product at 1.4 C per min was not as clearly defined. When heated at 0.8 C per min, samples containing vitamin E had a significantly lower ...
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