Initiation of Oxidative Processes in Muscle Foods

@inproceedings{Mcmillin2001InitiationOO,
  title={Initiation of Oxidative Processes in Muscle Foods},
  author={K W Mcmillin},
  year={2001}
}
The physical and chemical changes in muscle foods during the conversion of muscle to meat and post-mortem storage and utilization may alter the quality, amount, nutritional value, healthfulness and safety of meat. The quality properties are affected by biophysical interactions (Swatland, 1989) and physicochemical events (Acton et al., 1983). Changes in product or external conditions during storage result in deterioration of quality, including discoloration, development of off-flavors, loss of… CONTINUE READING