Antioxidants are added to fresh and processed meat and meat products to prevent lipid
oxidation, retard development of off‐flavors, and improve color stability. In the food industry …

Lipid oxidation accelerates quality deterioration in muscle‐based foods (fish, red meat, and
poultry), resulting in off‐odors/flavors, color problems, texture defects, and safety concerns …

Porphyrins are composed of four pyrrolic subunits interconnected via methine bridges to
form fully conjugated 18 π electron-containing aromatic macrocycles. This macrocyclic …

Lipid oxidation not only negatively influences the sensory characteristics but also the
functional characteristics of meat. During the process, various primary and secondary by …

Lipid oxidation and myoglobin oxidation in meat lead to off-flavor development and
discoloration, respectively. These processes often appear to be linked and the oxidation of …

Alkanes constitute the cheapest and most abundant feedstock for organic chemicals.
However, the redistribution of CsC and CsH bonds in hydrocarbons into more sophisticated …

This work investigated the interrelationship among myoglobin, lipid, and protein oxidations
in rabbit meat during refrigerated and superchilled storage. Peroxide value gradually …

Lipid oxidation is a major cause of quality deterioration that decreases the shelf-life of
muscle-based foods (red meat, poultry, and fish), in which heme proteins, particularly …

There are many slaughter procedures that religions and cultures use around the world. The
two that are commercially relevant are the halal and kosher methods practiced by Muslims …

Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast
majority of CRC cases have been linked to environmental causes rather than to heritable …