Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef

[30] Microsomal lipid peroxidation

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Lipid Analysis, Biochemistry, Lipid Peroxidation +5

Microdetermination of Phosphorus

P. S. Chen, T. Y. Toribara, Huber R. Warner · Analytical Chemistry · 1956 · 7.2K citations

Quantitative Methods, Engineering, Altmetric Attention Score +17

On the mechanism of water holding in meat: The swelling and shrinking of myofibrils

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Animal Physiology, Food Physic, Physiology +4

Iron-catalyzed hydroxyl radical formation. Stringent requirement for free iron coordination site.

Ernst Graf, John R. Mahoney, R. G. Bryant et al. · Journal of Biological Chemistry · 1984 · 853 citations · Full text

Oxidative quality and shelf life of meats

James Gray, Eman Gomaa, D.J. Buckley · Meat Science · 1996 · 700 citations

Shelf Life, Health Sciences, Meat Quality +4