181 related articles for article (PubMed ID: 19241532)
1. Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats.
Min B; Nam KC; Cordray J; Ahn DU
J Food Sci; 2008 Aug; 73(6):C439-46. PubMed ID: 19241532
[TBL] [Abstract][Full Text] [Related]
2. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
Min B; Cordray JC; Ahn DU
J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
[TBL] [Abstract][Full Text] [Related]
3. Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin.
Min B; Ahn DU
J Food Sci; 2009; 74(1):C41-8. PubMed ID: 19200084
[TBL] [Abstract][Full Text] [Related]
4. Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat.
Kılıç B; Şimşek A; Claus JR; Atılgan E; Bilecen D
J Food Sci; 2016 Feb; 81(2):C359-68. PubMed ID: 26753985
[TBL] [Abstract][Full Text] [Related]
5. Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).
Park SY; Kim YJ; Lee HC; Yoo SS; Shim JH; Chin KB
J Food Sci; 2008 Apr; 73(3):C127-34. PubMed ID: 18387088
[TBL] [Abstract][Full Text] [Related]
6. Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems.
Min B; Cordray JC; Ahn DU
Food Chem; 2011 Sep; 128(2):299-307. PubMed ID: 25212135
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).
Park SY; Yoo SS; Uh JH; Eun JB; Lee HC; Kim YJ; Chin KB
J Food Sci; 2007 Mar; 72(2):C114-9. PubMed ID: 17995825
[TBL] [Abstract][Full Text] [Related]
8. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.
Du M; Hur SJ; Nam KC; Ismail H; Ahn DU
Poult Sci; 2001 Dec; 80(12):1748-53. PubMed ID: 11771891
[TBL] [Abstract][Full Text] [Related]
9. Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid.
Du M; Ahn DU; Nam KC; Sell JL
Poult Sci; 2001 Feb; 80(2):235-41. PubMed ID: 11233015
[TBL] [Abstract][Full Text] [Related]
10. Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts.
Rababah T; Hettiarachchy N; Horax R; Eswaranandam S; Mauromoustakos A; Dickson J; Niebuhr S
J Agric Food Chem; 2004 Dec; 52(26):8236-41. PubMed ID: 15612823
[TBL] [Abstract][Full Text] [Related]
11. Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.
Utrera M; Estévez M
J Agric Food Chem; 2013 Aug; 61(33):7987-93. PubMed ID: 23885900
[TBL] [Abstract][Full Text] [Related]
12. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation.
Cortinas L; Barroeta A; Villaverde C; Galobart J; Guardiola F; Baucells MD
Poult Sci; 2005 Jan; 84(1):48-55. PubMed ID: 15685941
[TBL] [Abstract][Full Text] [Related]
13. Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage.
Kılıç B; Şimşek A; Claus JR; Karaca E; Bilecen D
Food Sci Technol Int; 2020 Apr; 26(3):213-221. PubMed ID: 31604384
[TBL] [Abstract][Full Text] [Related]
14. Oxidative stability of gelatin coated pork at refrigerated storage.
Herring JL; Jonnalongadda SC; Narayanan VC; Coleman SM
Meat Sci; 2010 Aug; 85(4):651-6. PubMed ID: 20416806
[TBL] [Abstract][Full Text] [Related]
15. Development of warmed-over flavour in ground turkey, chicken and pork meat during chill storage. A model of the effects of heating temperature and storage time.
Mielche MM
Z Lebensm Unters Forsch; 1995 Mar; 200(3):186-9. PubMed ID: 7605515
[TBL] [Abstract][Full Text] [Related]
16. Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation.
Rababah T; Hettiarachchy NS; Horax R; Cho MJ; Davis B; Dickson J
Poult Sci; 2006 Jun; 85(6):1107-13. PubMed ID: 16776483
[TBL] [Abstract][Full Text] [Related]
17. Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat.
Al-Hijazeen M; Mendonca A; Lee EJ; Ahn DU
Poult Sci; 2018 Feb; 97(2):676-683. PubMed ID: 29211890
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action.
Kong B; Zhang H; Xiong YL
Meat Sci; 2010 Aug; 85(4):772-8. PubMed ID: 20430533
[TBL] [Abstract][Full Text] [Related]
19. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.
Rababah TM; Ereifej KI; Al-Mahasneh MA; Al-Rababah MA
Poult Sci; 2006 Jan; 85(1):148-54. PubMed ID: 16493959
[TBL] [Abstract][Full Text] [Related]
20. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
Mitsumoto M; O'Grady MN; Kerry JP; Joe Buckley D
Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
