91 related articles for article (PubMed ID: 22063947)
21. Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.
Xiao S; Zhang WG; Lee EJ; Ma CW; Ahn DU
J Food Sci; 2011 May; 76(4):C612-7. PubMed ID: 22417343
[TBL] [Abstract][Full Text] [Related]
22. 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]
23. Honey inhibits lipid oxidation in ready-to-eat ground beef patties.
Johnston JE; Sepe HA; Miano CL; Brannan RG; Alderton AL
Meat Sci; 2005 Aug; 70(4):627-31. PubMed ID: 22063889
[TBL] [Abstract][Full Text] [Related]
24. Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams.
Nuñez de Gonzalez MT; Hafley BS; Boleman RM; Miller RM; Rhee KS; Keeton JT
Meat Sci; 2009 Sep; 83(1):74-81. PubMed ID: 20416628
[TBL] [Abstract][Full Text] [Related]
25. Soybeans vs. textured soy proteins as meat extenders. Cooking losses, palatability, and thiamin content of freshly cooked and frozen meat loaves.
Ali FS; Perry AK; Van Duyne FO
J Am Diet Assoc; 1982 Oct; 81(4):439-44. PubMed ID: 6889616
[TBL] [Abstract][Full Text] [Related]
26. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.
Wang LL; Xiong YL
J Agric Food Chem; 2005 Nov; 53(23):9186-92. PubMed ID: 16277421
[TBL] [Abstract][Full Text] [Related]
27. Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.
Rhee KS; Anderson LM; Sams AR
Meat Sci; 2005 Oct; 71(2):392-6. PubMed ID: 22064241
[TBL] [Abstract][Full Text] [Related]
28. Effect of gamma radiation on refrigerated mechanically deboned chicken meat quality.
Gomes Hde A; da Silva EN; Cardello HM; Cipolli KM
Meat Sci; 2003 Oct; 65(2):919-26. PubMed ID: 22063456
[TBL] [Abstract][Full Text] [Related]
29. Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.
Higgins FM; Kerry JP; Buckley DJ; Morrissey PA
Br Poult Sci; 1999 Mar; 40(1):59-64. PubMed ID: 10405037
[TBL] [Abstract][Full Text] [Related]
30. Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage.
Choe JH; Jang A; Lee ES; Choi JH; Choi YS; Han DJ; Kim HY; Lee MA; Shim SY; Kim CJ
Meat Sci; 2011 Jan; 87(1):12-8. PubMed ID: 20926202
[TBL] [Abstract][Full Text] [Related]
31. Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.
Lee MA; Choi JH; Choi YS; Kim HY; Kim HW; Hwang KE; Chung HK; Kim CJ
Meat Sci; 2011 Dec; 89(4):405-11. PubMed ID: 21636220
[TBL] [Abstract][Full Text] [Related]
32. Effect of the gamma radiation dose rate on psychrotrophic bacteria, thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat.
Brito PP; Azevedo H; Cipolli KM; Fukuma HT; Mourão GB; Roque CV; Miya NT; Pereira JL
J Food Sci; 2011 Mar; 76(2):S133-8. PubMed ID: 21535789
[TBL] [Abstract][Full Text] [Related]
33. Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system.
Brannan RG; Mah E
Meat Sci; 2007 Dec; 77(4):540-6. PubMed ID: 22061939
[TBL] [Abstract][Full Text] [Related]
34. 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]
35. The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis.
Nissen LR; Byrne DV; Bertelsen G; Skibsted LH
Meat Sci; 2004 Nov; 68(3):485-95. PubMed ID: 22062418
[TBL] [Abstract][Full Text] [Related]
36. Flavour perception of oxidation in beef.
Campo MM; Nute GR; Hughes SI; Enser M; Wood JD; Richardson RI
Meat Sci; 2006 Feb; 72(2):303-11. PubMed ID: 22061558
[TBL] [Abstract][Full Text] [Related]
37. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
Leygonie C; Britz TJ; Hoffman LC
Meat Sci; 2012 Jul; 91(3):364-8. PubMed ID: 22405875
[TBL] [Abstract][Full Text] [Related]
38. 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]
39. Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets.
Devatkal SK; Thorat P; Manjunatha M
J Food Sci Technol; 2014 Oct; 51(10):2685-91. PubMed ID: 25328212
[TBL] [Abstract][Full Text] [Related]
40. Oxidative stability and alpha-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary alpha-tocopheryl acetate.
Wen J; Morrissey PA; Buckley DJ; Sheehy PJ
Br Poult Sci; 1996 Sep; 37(4):787-95. PubMed ID: 8894223
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]