Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar co...

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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Utama, Dicky Tri, Lee, Seung Gyu, Baek, Ki Ho, Kim, Hye-Kyung, Cho, Chang-Yeon, Lee, Cheol-Koo, Lee, Sung Ki
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2016
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4973941/
https://ncbi.nlm.nih.gov/pubmed/27499663
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2016.36.1.44
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