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ABSTRACT: The study reports whether or not oregano oil can reduce lipid oxidation and evaluate palatability variations in beef longissimus dorsi and semimembranosus muscles from various age animals (approximately 18 mo; 18 M, 30 to 60 mo; 30 M, and >60 mo; 60 M). Six muscles of each age group were halved and enhanced with a control brine containing no antioxidants (CN) or a brine containing oregano...
The objective of the study was to determine the dose-dependency of myofibrillar protein oxidation on oxidizing ferric ion. Pork myofibrillar protein isolates (MPI) were suspended in 15mM piperazine-N,N bis(2-ethane sulfonic acid) (PIPES) buffer (pH 6.0) with 0.6M NaCl, and incubated at 4°C for 24h with two levels of ferric ion (0.01 and 0.1mM FeCl 3 ) at eight concentrations of hydrogen peroxide...
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