Aristoy M.C.and Toldra F. (1998).Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns. Meat Sci. 50, 327-332.
Estevez M. and Cava R. (2006). Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: contradictory effects in different types of frankfurters. Meat Sci. 72, 348-355.
Estevez M., Kylli P., Puolanne E., Kivikari R.and Heinonen M. (2008). Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar proteinoxidation in oil-in-water emulsions. Meat Sci. 80, 1290-1296.
Estevez M., Ventanas S. and Cava R. (2005). Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: effect on colour and texture deterioration. J. Food Sci. 70, 427-432.
Estevez M., Ventanas S., Heinonen M. and Puolane E. (2011). Protein carbonylation and water holding capacity of pork subjected to frozen storage: effect of muscle type, premincing, and packaging. J. Agric. Food Chem. 59, 5435-5443.
SAS Institute. (2007). JMP. V.7, SAS Institute, Cary, NC.
Klont R.E., Brocks L. and Eikelenboom G.(1998). Muscle fibre type and meat quality. Meat Sci. 49, 219-229.
Lawrie R.A. (1998). Meat Science, 6th Ed. Woodhead Publishing: Cambridge, U.K.
Lund M.N., Heinonen M., Baron C.P. and Estevez M. (2011). Protein oxidation inmuscle foods: a review. Mol. Nutr. Food Res.55, 83-95.
Mercier Y., Gatellier P. and Renerre M. (1995). Relationships between lipid and protein oxidation in different beef muscles. Pp. 562-563 in Proc. 41th Int. Cong. Meat Sci. Technol., San-Antonio, TX, USA.
Mercier Y., Gatellier P., Viau M., Remignon H. and Renerre M. (1997). Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage. Meat Sci. 48, 301-318.
Olivier C.N., Ahn B.W., Moerman E.J., Goldstein S. and Stadtman E.R. (1987). Aged-relatedchanges in oxidized proteins. J. Biol. Chem. 262, 5488-5491.
Popova T. and Marinova P. (2013). Lipid oxidation in M. longissimus dorsi and M. semimembranosus in lambs reared indoors and on pasture. Iranian J. Appl. Anim. Sci. 3(3), 533-537.
Requena J.R., Levine R.L. and Stadtman E.R. (2003). Recent advances in the analysis of oxidized proteins. Amino Acids. 25, 221-226.
Santé-Lhoutellier V., Engel E., Aubry L. and Gatellier P. (2008). Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility. Meat Sci. 79, 777-783.
Srinivasan S. and Hultin H.O. (1995). Hydroxyl radical modification of fish muscle proteins. J. Food Biochem.18,405-425.
Stadman E.R. and Levine R.L. (2000). Protein oxidation. Annals New York Acad. Sci. 899, 191-208.
Ventanas S., Estevez M., Tejeda J.F. and Ruiz J. (2006). Protein and lipid oxidation in longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreedingand diet. Meat Sci. 72, 647-655.
Xiong Y.L. and Decker E.A. (1995). Alterations in muscle protein functionality byoxidative and antioxidative processes. J. Muscle Foods. 6, 139-160.