Myoglobin-induced lipid oxidation. A review.

  title={Myoglobin-induced lipid oxidation. A review.},
  author={Caroline Pascale Baron and Henrik J. Andersen},
  journal={Journal of agricultural and food chemistry},
  volume={50 14},
An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin-initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of putting forward general mechanisms explaining present observations regarding the catalytic events. 

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