Myoglobin-induced lipid oxidation : A review

Caroline Baron, H.J. Andersen

Research output: Contribution to journalJournal articleResearchpeer-review


An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin- initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of putting forward general mechanisms explaining present observations regarding the catalytic events
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number14
Pages (from-to)3887-3897
Publication statusPublished - 2002

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