Glutathione peroxidase and selenium in meat - Tissue and species variation, thermal stability and selenium speciation

Agriculture & Biology

• selenium 100%
• glutathione peroxidase 97%
• thermal stability 93%
• meat 79%
• muscles 67%
• tissues 45%
• lambs 32%
• swine 30%
• selenium compounds 28%
• selenoproteins 25%
• lipid peroxidation 23%
• cattle 22%
• diaphragm 21%
• ducks 18%
• spleen 15%
• heart 14%
• meat aging 13%
• ground meat 13%
• kidneys 13%
• chickens 13%
• ready-to-eat foods 12%
• ostriches 11%
• raw meat 11%
• molecular weight 11%
• off flavors 11%
• consumer demand 11%
• liver 10%
• meat production 10%
• cold storage 9%
• meat quality 9%
• pork 9%
• gel chromatography 8%
• beef 8%
• antioxidant enzymes 8%
• nutritive value 7%
• phenotype 6%
• birds 5%
• heat 5%