1972•Poultry ScienceOpen access

Autoxidation of Crystallized and Crude Turkey Meat Myoglobin

G.W. FRONING

Abstract

Crude and crystalline turkey meat myoglobins were studied with respect to autoxidation rate. The rate of oxidation of turkey meat myoglobin was faster than that previously reported on beef myoglobin. Crystalline turkey meat myoglobin exhibited a higher autoxidation rate than that found from crude turkey meat myoglobin. The results of this study indicate that myoglobin oxidation problems will be more pronounced in turkey meat than that previously observed in beef myoglobin.

Open-access reader

About this research paper

What this paper is about

Why it matters

OpenAlex reports 3 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Myoglobin, Autoxidation, Chemistry, Metmyoglobin, Food science, Biochemistry