ABSTRACT
Abstract ........................................................................................................2 1.1 Introduction .........................................................................................2 1.2 Impact of Lipid Oxidation in Foods of Animal Origin .......................3 1.3 Basic Mechanism of Lipid Oxidation in Foods of Animal Origin .....5 1.4 Effect of Intrinsic Factors and Processing Parameters in
Lipid Oxidation in Foods of Animal Origin .....................................10 1.5 Myoglobin Oxidation in Foods of Animal Origin ............................18 1.6 Interrelationship Between Lipid Oxidation and Myoglobin
Oxidation in Foods of Animal Origin ...............................................20 1.7 Interaction Between Lipid Oxidation Products and Myoglobin .......27 1.8 Conclusion ........................................................................................28 Keywords ...................................................................................................29 References ..................................................................................................29
MANAT CHAIJAN* and WORAWAN PANPIPAT
