165 related articles for article (PubMed ID: 20374901)
1. 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]
2. 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]
3. The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems.
Hayes JE; Stepanyan V; Allen P; O'Grady MN; O'Brien NM; Kerry JP
Meat Sci; 2009 Oct; 83(2):201-8. PubMed ID: 20416759
[TBL] [Abstract][Full Text] [Related]
4. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
Min B; Chen MH; Green BW
J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP.
Lara MS; Gutierrez JI; Timón M; Andrés AI
Meat Sci; 2011 Jul; 88(3):481-8. PubMed ID: 21345605
[TBL] [Abstract][Full Text] [Related]
8. Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.
Ifesan BO; Siripongvutikorn S; Hutadilok-Towatana N; Voravuthikunchai SP
J Food Sci; 2009 Sep; 74(7):M352-7. PubMed ID: 19895480
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
Xu Z; Tang M; Li Y; Liu F; Li X; Dai R
J Agric Food Chem; 2010 Jun; 58(12):7289-96. PubMed ID: 20499841
[TBL] [Abstract][Full Text] [Related]
10. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.
Selani MM; Contreras-Castillo CJ; Shirahigue LD; Gallo CR; Plata-Oviedo M; Montes-Villanueva ND
Meat Sci; 2011 Jul; 88(3):397-403. PubMed ID: 21342750
[TBL] [Abstract][Full Text] [Related]
11. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
Rojas MC; Brewer MS
J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
[TBL] [Abstract][Full Text] [Related]
12. Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef.
Alp E; Aksu MI
Meat Sci; 2010 Oct; 86(2):468-73. PubMed ID: 20573457
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Physical properties of Gelidium corneum-gelatin blend films containing grapefruit seed extract or green tea extract and its application in the packaging of pork loins.
Hong YH; Lim GO; Song KB
J Food Sci; 2009; 74(1):C6-C10. PubMed ID: 19200087
[TBL] [Abstract][Full Text] [Related]
15. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation.
Lee MA; Choi JH; Choi YS; Han DJ; Kim HY; Shim SY; Chung HK; Kim CJ
Meat Sci; 2010 Mar; 84(3):498-504. PubMed ID: 20374816
[TBL] [Abstract][Full Text] [Related]
16. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.
Brannan RG
J Food Sci; 2008 Jan; 73(1):C36-40. PubMed ID: 18211347
[TBL] [Abstract][Full Text] [Related]
17. Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life.
Laury A; Sebranek JG
J Food Prot; 2007 Apr; 70(4):937-42. PubMed ID: 17477264
[TBL] [Abstract][Full Text] [Related]
18. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
Kulkarni S; DeSantos FA; Kattamuri S; Rossi SJ; Brewer MS
Meat Sci; 2011 May; 88(1):139-44. PubMed ID: 21193269
[TBL] [Abstract][Full Text] [Related]
19. Effects of succinate on ground beef color and premature browning.
Mancini RA; Ramanathan R; Suman SP; Dady G; Joseph P
Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
[TBL] [Abstract][Full Text] [Related]
20. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage.
Ganhão R; Morcuende D; Estévez M
Meat Sci; 2010 Jul; 85(3):402-9. PubMed ID: 20416800
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]