Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life

Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life

Lipid oxidation in beef may be enhanced by the hydrolysis of phospholipids by phospholipaseα2 (PLA2) during postmortem storage. Anti-phospholipaseα2 (aPLA2) is an antibody that can inhibit PLA2 activity. Past research has shown that aPLA2 can be mass-produced in the form of egg powder (EP) from hens...

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Bibliographic Details
Main Authors:	Carolina Velasco Ayala, Cassandra Jones, Colin Chun, Elizabeth A. E. Boyle, Larissa Koulicoff, Mark Richards, Michael Chao, Travis O'Quinn
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2023-09-01
Series:	Meat and Muscle Biology
Subjects:	lipid oxidation phospholipid composition fatty acid profile discoloration phospholipase α2 antibody
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/16242/

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