Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties

• DOI: 10.1039/d1ra03151a
• Publication Date: 2021-06-18T09:33:35Z
• Authors: Chao Xia; Pingping Wen; Yaming Yuan; Xiaofan Yu; Yijing Chen; Huiqing Xu; Guiyou Cui; Jun Wang
• Keywords: 2. Zero hunger; Chemistry; 0402 animal and dairy science; 04 agricultural and veterinary sciences

The relative number of peptides modified by the amino acid residues of actin from raw beef patties and those cooked at different roasting temperatures.