Mei-chin Yin's research while affiliated with University of Wisconsin–Madison and other places
What is this page?
This page lists the scientific contributions of an author, who either does not have a ResearchGate profile, or has not yet added these contributions to their profile.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
It was automatically created by ResearchGate to create a record of this author's body of work. We create such pages to advance our goal of creating and maintaining the most comprehensive scientific repository possible. In doing so, we process publicly available (personal) data relating to the author as a member of the scientific community.
If you're a ResearchGate member, you can follow this page to keep up with this author's work.
If you are this author, and you don't want us to display this page anymore, please let us know.
Publications (2)
Vitamins E and C are important antioxidants in animals. Their antemortem activity continues to function in postmortem muscle (meat), where they have a critical role in maintaining quality in the food product. Dietary supplementation of vitamin E, and intravenous infusion of vitamin C immediately before harvest, are efficacious techniques for increa...
Muscle microsomes were isolated from beef, pork and tuna and combined with oxymyoglobin to study oxymyoglobin and lipid oxidation interactions. Tuna muscle microsomes contained higher concentrations of long chain fatty acids and polyunsaturated fatty acids, and a lower α-tocopherol content than microsomes from the other two species (P < 0·05). Oxym...
Citations
... 17,18 Iron(II) seems to stimulate myoglobin oxidation independent of the effect of lipid oxidation products. 19 Iron-induced lipid oxidation has, however, also been concluded to precede oxymyoglobin oxidation, 20 as the products of lipid oxidation were found to accelerate oxymyoglobin oxidation in some studies. 20,21 An increasing understanding of food proteins as sources and targets for reactive oxygen species (ROS) has now led to other studies of protein oxidation in muscle foods. ...
... This indicates that supplementing MOLM in rabbit's diets has no negatives effects on the muscle quality. It is also worth noting that greater drip loss of the muscle reduce water holding capacity, which is associated with lipids peroxides of the meat hence reduced shelf life (Schaefer et al. 1995). ...
