Abstract
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 language | English |
|---|---|
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 50 |
| Issue number | 14 |
| Pages (from-to) | 3887-3897 |
| ISSN | 0021-8561 |
| Publication status | Published - 2002 |
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