加工后的肉制品由于微生物污染、脂类物质氧化、肌红蛋白褐变等原因而导致败坏，必须对肉制品进行包装。
To prevent the spoilage of meat products resulted from microbial contamination, lipid oxidation and myoglobin Browning, packaging process must be carried out during meat products production.
实验结果表明，SBA-15以及PT/SBA-15复合膜修饰电极对肌红蛋白都有一定的催化氧化作用。
The results showed that SBA-15 and PT/SBA-15 composites modified electrode myoglobin had some catalytic oxidation.
基肌红蛋白是由肌红蛋白与亚硝酸盐产生的一氧化氮发生反应而生成的。
Nitrosylmyoglobin is formed by the reaction of myoglobin with nitric oxide generated from nitrite.
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