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- W2080768093 endingPage "853" @default.
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- W2080768093 abstract "Meat is a very complex and continuously changing ex vivo system of various high- and low-molecular substances that can be used for satisfying needs of the human organism for metabolic energy, building material and fulfilling of the other vital functions. A great majority of these substances are useful and safe for the consumer. Yet, meat and meat products may always contain substances exerting detrimental effects to the consumer's organism. The present paper is a literature review of the most important potentially toxic substances found in meat and meat products; their classification, ways of getting into the meat or formation during meat processing, undesirable physiological outcomes and biochemical mechanisms of their toxic effects, and methods for reduction of these responses." @default.
- W2080768093 created "2016-06-24" @default.
- W2080768093 creator A5077803194 @default.
- W2080768093 date "2013-12-01" @default.
- W2080768093 modified "2023-10-14" @default.
- W2080768093 title "Toxicological issues associated with production and processing of meat" @default.
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- W2080768093 doi "https://doi.org/10.1016/j.meatsci.2013.04.032" @default.
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