Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork

Keyphrases

• Fresh Meat 100%
• Meat Products 100%
• Protein Carbonyls 100%
• Lipid Oxidation Products 100%
• Luncheon Meat 100%
• In Vitro Gastrointestinal 100%
• Gastrointestinal Digestion 100%
• Pork 50%
• Digestion 33%
• Processed Meat Products 33%
• Protein Content 16%
• Oxidation Products 16%
• Low Protein 16%
• High Protein 16%
• Macronutrient Composition 16%
• Red Meat 16%
• Lipid Peroxidation 16%
• Human Gastrointestinal Tract 16%
• Chronic Disease 16%
• High-fat Diet 16%
• Fat to Protein Ratio 16%
• Malondialdehyde 16%
• Processed Meat 16%
• Protein Oxidation 16%
• Processing Procedure 16%
• Meat Consumption 16%
• Cooked Meat Products 16%
• Hexanal 16%
• 4-hydroxynonenal (4-HNE) 16%
• Micronutrient Composition 16%
• Macro-micronutrients 16%
• Cooked Meat 16%
• Oxidation Mechanism 16%
• Precooking 16%
• Free Lipids 16%
• Digestion Fluid 16%
• Parma Ham 16%

Food Science

• Meat Product 100%
• Luncheon Meats 100%
• In Vitro Gastrointestinal 100%
• Lipid Oxidation 100%
• Processed Meat 42%
• Macronutrient 14%
• Micronutrient 14%
• Protein Content 14%
• Meat Consumption 14%
• Hexanal 14%