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Processing of meats and cardiovascular risk: time to focus on preservatives

✍ Scribed by Renata Micha, Georgios Michas, Martin Lajous, Dariush Mozaffarian

Book ID
120683939
Publisher
BioMed Central
Year
2013
Tongue
English
Weight
132 KB
Volume
11
Category
Article
ISSN
1741-7015

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The obtained results indicated that the cathepsin activity was higher by about 60% in the extract from thigh than from breast muscles. Freezing and defrosting (not stored) of chicken meat did not influence the breast muscle cathepsin activity while they caused a decrease of activity of about 20% in