ArticleAnimal bioscience2021
Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat.
Article in Animal bioscience, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Integrated GC-MS, LC-MS/MS metabolomics, and transcriptomics analysis of meat quality differences between marketed Wuzhishan and Duroc-landrace-Yorkshire pigs.Food chemistry. Molecular sciences · 2026Article
- TRAF6, a gga-miR-7b Target, PromotesBiomolecules · 2026Article
- Metagenomic Analysis Reveals the Characteristics of Cecal Microbiota in Chickens with Different Levels of Resistance During Recovery fromAnimals : an open access journal from MDPI · 2025Article
- Meta-Analysis of Dietary Curcumin Supplementation in Broiler Chickens: Growth Performance, Antioxidant Status, Intestinal Morphology, and Meat Quality.Antioxidants (Basel, Switzerland) · 2025Article
- Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat.Antioxidants (Basel, Switzerland) · 2023Article
- New insights of the application of water or ethanol-water plant extract rich in active compounds in food.Frontiers in nutrition · 2023Review
- Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage.Food chemistry: X · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
objectiveThe objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat.
methodsChicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl3, myoglobin and hemin treatment respectively, and the production of reactive oxygen species (ROS) and malondialdehyde, meat color, tenderness, water holding capacity and morphology of meat was evaluated.
resultsHemin was found to produce more ROS and induce greater extent of lipid oxidation than myoglobin and ferric chloride. However, it showed that hemin could significantly increase the redness and decrease the lightness of the muscle. Hemin was also shown to be prominent in improving water holding capacity of meat, maintaining a relatively higher level of the immobilized water from low-field nuclear magnetic resonance measurements. Morphology observation by hematoxylin-eosin staining further confirmed the results that hemin preserved the integrity of the muscle.
conclusionThe results indicated that hemin may have economic benefit for the industry based on its advantage in improving water holding capacity and quality of meat.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.