Protein Oxidation: Basic Principles and Implications for Meat Quality

Oxidation enhances myofibrillar protein degradation via calpain and caspase-3

(2010) Ashley J. Smuder et al.   FREE RADICAL BIOLOGY AND MEDICINE

Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle

(2010) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

(2010) Wangang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hydroxyl Radical and Ferryl-Generating Systems Promote Gel Network Formation of Myofibrillar Protein

(2010) Youling L. Xiong et al.   JOURNAL OF FOOD SCIENCE

Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality

(2010) Ph. Gatellier et al.   MEAT SCIENCE

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

(2010) Yuan H. Kim et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Mass Spectrometric Characterization and Redox Instability of Turkey and Chicken Myoglobins As Induced by Unsaturated Aldehydes

(2009) Naveena B. Maheswarappa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of Protein Oxidation Markers α-Aminoadipic and γ-Glutamic Semialdehydes in Food Proteins Using Liquid Chromatography (LC)−Electrospray Ionization (ESI)−Multistage Tandem Mass Spectrometry (MS)

(2009) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS)

(2009) M. Armenteros et al.   MEAT SCIENCE

Disulfide bond within µ-calpain active site inhibits activity and autolysis

(2008) René Lametsch et al.   BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS

Mechanisms of Protein Damage Induced by Cysteine Thiyl Radical Formation

(2008) Christian Schöneich   CHEMICAL RESEARCH IN TOXICOLOGY

Effect of ionic strength and oxidation on the P-loop conformation of the protein tyrosine phosphatase-like phytase, PhyAsr

(2008) Robert J. Gruninger et al.   FEBS Journal

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers1,2

(2008) K. M. Carnagey et al.   JOURNAL OF ANIMAL SCIENCE

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE

Modified atmosphere packaging affects lipid oxidation, myofibrillar fragmentation index and eating quality of beef

(2008) Ina Clausen et al.   PACKAGING TECHNOLOGY AND SCIENCE

Oxidation of proteins: Basic principles and perspectives for blood proteomics

(2008) Stefano Barelli et al.   Proteomics Clinical Applications

Reactivity of Sulfenic Acid in Human Serum Albumin†

(2007) Lucía Turell et al.   BIOCHEMISTRY

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage

(2007) Marianne N. Lund et al.   MEAT SCIENCE

Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility

(2007) Véronique Santé-Lhoutellier et al.   MEAT SCIENCE

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

(2007) P.I. Zakrys et al.   MEAT SCIENCE