Protein Oxidation in Meat and Meat Products. Challenges for Antioxidative Protection

Landbrug og biologi

• meat products 100%
• meat 75%
• oxidation 71%
• livestock and meat industry 46%
• proteins 33%
• heme proteins 27%
• degradation 23%
• protein degradation 20%
• oxidants 19%
• packaging 17%
• lipid peroxidation 16%
• lipids 10%