Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking.
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DOI: 10.1016/j.foodchem.2022.132345
Abstract: In this study, the relationship between different forms of iron (free or binding) and oxidation of lipids, proteins in meat system were investigated. Pork tenderloin was heated in 80 °C water bath for 0, 30, 60,… read more here.
Keywords: iron; free iron; lipids proteins; oxidation lipids ... See more keywords