ArticleFood chemistry: X2022
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 44 citations in OpenAlex.
- Mechanism of Malondialdehyde-Induced Deterioration in Water-Holding Capacity of Bovine Myofibrillar Proteins: Insights from Structural Modifications and Molecular Docking.Foods (Basel, Switzerland) · 2026Article
- Mechanisms Associated with Quality Deterioration for Vacuum-Packaged Pork Jerky During Accelerated High-Temperature and High-Humidity Storage.Foods (Basel, Switzerland) · 2026Article
- The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.Foods (Basel, Switzerland) · 2026Article
- Impact of Soy Protein Concentrate and Storage on the Safety, Quality and Shelf Stability of Beef Patties.Food science & nutrition · 2026Article
- Changes in quality characteristics of yellowfin tuna (Food chemistry: X · 2025Article
- Comprehensive assessment of quality changes in spent laying and broiler duck meat during chilling storage.Journal of food science and technology · 2025Article
- Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage.Foods (Basel, Switzerland) · 2025Article
- Elucidating the degradation mechanism of beef myofibrillar proteins under hydroxyl radical oxidation through the lens of cysteine oxidation modifications.Food chemistry: X · 2025Article
- Influence of frozen storage and flavoring substances on the nonvolatile metabolite profile of raw beef: Correlation of lipids and lipid-like molecules with flavor profiles.Food chemistry: X · 2024Article
- Evaluation of the water state and protein characteristics of Tibetan pork under the storage conditions of modified atmosphere packaging: Effect of oxygen concentration.Food chemistry: X · 2024Article
- Proteomic and metabolomic analysis of ageing beef exudate to determine that iron metabolism enhances muscle protein and lipid oxidation.Food chemistry: X · 2023Article
- Insight into the microorganisms, quality, and protein structure of golden pompano (Food chemistry: X · 2023Article
- Physicochemical and Volatile Flavor Properties of Fish Skin under Conventional Frying, Air Frying and Vacuum Frying.Molecules (Basel, Switzerland) · 2023Article
- Effects of immersing treatment of curcumin and piperine combined with vacuum packaging on the quality of salmon (Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Haem is considered to be a potential producer of meat oxidation and the effect of its mediated oxidation on the water holding capacity (WHC) of beef is not yet clear. This work investigated the interrelationships between haem, protein and lipid oxidation, and WHC in beef during refrigerated storage. The increase in juice loss during storage (
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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.