reviewTop 1% cited
Protein carbonyls in meat systems: A review
Meat Science · 2011 · Vol. 89(3) · pp. 259–279
Mario Estévez✉(Universidad de Extremadura)
Meat and Animal Product QualityBiochemical effects in animalsAnimal Nutrition and PhysiologyProtein CarbonylationCarbonylationChemistryFood scienceFlavorDenaturation (fissile materials)BiochemistryAntioxidantCatalysis
MeSH terms
Amino AcidsMeatMuscle ProteinsOxidation-ReductionProtein DenaturationProtein Carbonylation
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References
Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
Free Radical Biology and Medicine · 1990 · 1,138 citations
Lipid stability in meat and meat products
Meat Science · 1998 · 688 citations
High-oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage
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Tenderness – An enzymatic view
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Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
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Adaptations of skeletal muscle to endurance exercise and their metabolic consequences
Journal of Applied Physiology · 1984 · 1,955 citations
Protein Oxidation in Aging, Disease, and Oxidative Stress
Journal of Biological Chemistry · 1997 · 3,306 citations
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