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Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
lipid oxidation myoglobin heme iron salt rancidity
2014/2/27
The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the ox...