title: Alkali-aided protein extraction of chicken dark meat: composition and stability to lipid oxidation of the recovered proteins.
authors.affiliation: Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada T6G 2P5.
authors.forename: V
authors.initials: V
authors.lastname: Moayedi
authors.forename: D A
authors.initials: DA
authors.lastname: Omana
authors.forename: J
authors.initials: J
authors.lastname: Chan
authors.forename: Y
authors.initials: Y
authors.lastname: Xu
authors.forename: M
authors.initials: M
authors.lastname: Betti
mesh_terms: D000818:Animals; D002645:Chickens; D003116:Color; D005227:Fatty Acids / Q000032:analysis; D006418:Heme / Q000032:analysis; D015227:Lipid Peroxidation; D008055:Lipids / Q000032:analysis; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry / Q000302:isolation & purification*; D010084:Oxidation-Reduction
chemical_list: D005227:Fatty Acids; D008055:Lipids; D009124:Muscle Proteins; D006418:Heme