243 related articles for article (PubMed ID: 20355146)
1. Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging.
Ferioli F; Dutta PC; Caboni MF
J Sci Food Agric; 2010 Apr; 90(6):1050-5. PubMed ID: 20355146
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere.
Ferioli F; Caboni MF; Dutta PC
Meat Sci; 2008 Nov; 80(3):681-5. PubMed ID: 22063582
[TBL] [Abstract][Full Text] [Related]
3. Cholesterol photosensitised oxidation of horse meat slices stored under different packaging films.
Boselli E; Rodriguez-Estrada MT; Ferioli F; Caboni MF; Lercker G
Meat Sci; 2010 Jul; 85(3):500-5. PubMed ID: 20416820
[TBL] [Abstract][Full Text] [Related]
4. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
Bilska A; Danyluk B; Kowalski R
Acta Sci Pol Technol Aliment; 2012; 11(1):27-36. PubMed ID: 22230972
[TBL] [Abstract][Full Text] [Related]
5. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar).
Al-Saghir S; Thurner K; Wagner KH; Frisch G; Luf W; Razzazi-Fazeli E; Elmadfa I
J Agric Food Chem; 2004 Aug; 52(16):5290-6. PubMed ID: 15291510
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
Limbo S; Torri L; Sinelli N; Franzetti L; Casiraghi E
Meat Sci; 2010 Jan; 84(1):129-36. PubMed ID: 20374764
[TBL] [Abstract][Full Text] [Related]
10. Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions.
Cardenia V; Massimini M; Poerio A; Venturini MC; Rodriguez-Estrada MT; Vecchia P; Lercker G
Meat Sci; 2015 Jul; 105():126-35. PubMed ID: 25863872
[TBL] [Abstract][Full Text] [Related]
11. Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.
Echarte M; Ansorena D; Astiasarán I
J Agric Food Chem; 2003 Sep; 51(20):5941-5. PubMed ID: 13129298
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems.
Hayes JE; Stepanyan V; O'Grady MN; Allen P; Kerry JP
Meat Sci; 2010 Jun; 85(2):289-96. PubMed ID: 20374901
[TBL] [Abstract][Full Text] [Related]
13. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
[TBL] [Abstract][Full Text] [Related]
14. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
Mancini RA; Ramanathan R; Suman SP; Konda MK; Joseph P; Dady GA; Naveena BM; López-López I
Meat Sci; 2010 Jun; 85(2):339-46. PubMed ID: 20374909
[TBL] [Abstract][Full Text] [Related]
15. Chitosan inhibits premature browning in ground beef.
Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
Meat Sci; 2011 Jul; 88(3):512-6. PubMed ID: 21396786
[TBL] [Abstract][Full Text] [Related]
16. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.
Hayes JE; Stepanyan V; Allen P; O'Grady MN; Kerry JP
Meat Sci; 2010 Apr; 84(4):613-20. PubMed ID: 20374832
[TBL] [Abstract][Full Text] [Related]
17. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
[TBL] [Abstract][Full Text] [Related]
18. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
19. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging.
Nadarajah D; Han JH; Holley RA
Int J Food Microbiol; 2005 Apr; 99(3):257-67. PubMed ID: 15808360
[TBL] [Abstract][Full Text] [Related]
20. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.
Ahn J; Grün IU; Mustapha A
Food Microbiol; 2007 Feb; 24(1):7-14. PubMed ID: 16943089
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]