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Meat Poultry Seafood Sciences

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Meat Poultry Seafood Sciences

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Research Frontiers in Lipid Oxidation and Off-flavor Formation Mechanisms

Analyzes free radical-mediated oxidative degradation of meat lipids and resulting volatile compound generation causing sensory deterioration.

Lipid Peroxidation Cascades in Frozen Protein Matrices
Volatile Aldehyde Chemistry at Meat-Air Interfaces
Iron-Catalyzed Oxidation in Myoglobin-Rich Tissues
Antioxidant Depletion Kinetics During Thermal Processing
Secondary Lipid Oxidation Products and Sensory Perception
Microbial-Driven Lipid Rancidity in Seafood Spoilage
Phospholipid Oxidation in Poultry Muscle Membranes
Free Radical Propagation Under Modified Atmospheres
Enzymatic vs. Nonenzymatic Pathways in Off-Flavor Genesis
Metal Ion Sequestration Strategies in Seafood Preservation

All Meat, Poultry & Seafood Sciences PhD categories