Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
Muhan Zhang (Zhang M), Weili Yan (Yan W), Daoying Wang (Wang D), Weimin Xu (Xu W)
Anim Biosci. 2021;34(8):1382-1391.   Published online 2020 Nov 9     DOI: https://doi.org/10.5713/ajas.20.0529
Citations to this article as recorded by Crossref logo
Pseudomonas weihenstephanensis through the iron metabolism pathway promotes in situ spoilage capacity of prepared beef steaks during cold storage
Wendi Zhang, Yongsheng Ni, Yunhao Ma, Yong Xie, Xiao min Li, Lijun Tan, Jinsong Zhao, Cong Li, Baocai Xu
Food Microbiology.2024; 120: 104466.     CrossRef
An out of box thinking: the changes of iron-porphyrin during meat processing and gastrointestinal tract and some methods for reducing its potential health hazard
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, Qiubo Liu, Ruonan Li, Wenhang Wang
Critical Reviews in Food Science and Nutrition.2023; 63(10): 1390.     CrossRef
Systematic engineering of Saccharomyces cerevisiae for efficient synthesis of hemoglobins and myoglobins
Jike Xue, Jingwen Zhou, Jianghua Li, Guocheng Du, Jian Chen, Miao Wang, Xinrui Zhao
Bioresource Technology.2023; 370: 128556.     CrossRef
New insights of the application of water or ethanol-water plant extract rich in active compounds in food
Anna Plaskova, Jiri Mlcek
Frontiers in Nutrition.2023;[Epub]     CrossRef
Reduced water-holding capacity of beef during refrigeration is associated within creased heme oxygenase 1 expression, oxidative stress and ferroptosis
Jun Liu, Ziying Hu, Qin Ma, Chaoyun Yang, Anran Zheng, Dunhua Liu
Meat Science.2023; 202: 109202.     CrossRef
Antioxidant Properties of Cranberry Leaves and Walnut Meal and Their Effect on Nutritional Quality and Oxidative Stability of Broiler Breast Meat
Arabela Elena Untea, Iulia Varzaru, Mihaela Saracila, Tatiana Dumitra Panaite, Alexandra Gabriela Oancea, Petru Alexandru Vlaicu, Iulian Alexandru Grosu
Antioxidants.2023; 12(5): 1084.     CrossRef
Different iron sources affected haemoglobin and myoglobin synthesis, and gene expression related to iron metabolism in skeletal muscle in piglets
Ping Kang, Jiajun Fan, Qilong Xu, Dianchao Gu, Bingzhao Shi, Dan Wang, Huiling Zhu, Jiangchao Zhao, Yulan Liu
Food and Agricultural Immunology.2023;[Epub]     CrossRef
Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking
Yafei Zhang, Xiaojing Tian, Yuzhen Jiao, Yang Wang, Juan Dong, Ning Yang, Qinghua Yang, Wei Qu, Wenhang Wang
Food Chemistry.2022; 382: 132345.     CrossRef
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage
Jun Liu, Dunhua Liu, Anran Zheng, Qin Ma
Food Chemistry: X.2022; 14: 100304.     CrossRef
Growth performance and meat quality traits of Pekin ducks fed with different amounts of pelleted Ptecticus tenebrifer
Yeon Woo Jeong
Entomological Research.2022; 52(7): 334.     CrossRef