142 related articles for article (PubMed ID: 30561152)
1. Effect of storage temperatures and duration on quality of prepared chicken breast with paprika oleoresin.
Lu Q; Sun J; Huang M; Guo Y; Memon A
Anim Sci J; 2019 Feb; 90(2):280-287. PubMed ID: 30561152
[TBL] [Abstract][Full Text] [Related]
2. Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures.
Wang Z; He Z; Zhang D; Li H; Wang Z
Meat Sci; 2020 Apr; 162():108042. PubMed ID: 31887534
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).
Vaithiyanathan S; Naveena BM; Muthukumar M; Girish PS; Kondaiah N
Meat Sci; 2011 Jul; 88(3):409-14. PubMed ID: 21345604
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ
J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in Korea.
Park J; Kim S; Moon B
J Food Sci; 2011 Sep; 76(7):C1075-80. PubMed ID: 21819403
[TBL] [Abstract][Full Text] [Related]
10. Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat.
Kılıç B; Şimşek A; Claus JR; Atılgan E; Aktaş N
J Food Sci; 2015 Oct; 80(10):C2161-9. PubMed ID: 26317488
[TBL] [Abstract][Full Text] [Related]
11. Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation.
Chmiel M; Roszko M; Adamczak L; Florowski T; Pietrzak D
Poult Sci; 2019 Jun; 98(6):2679-2690. PubMed ID: 30690524
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of high-dose irradiation on quality characteristics of ready-to-eat broiler breast fillets stored at room temperature.
Baptista RF; Teixeira CE; Lemos M; Monteiro ML; Vital HC; Mársico ET; Júnior CA; Mano SB
Poult Sci; 2014 Oct; 93(10):2651-6. PubMed ID: 25143592
[TBL] [Abstract][Full Text] [Related]
14. Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.
Utrera M; Morcuende D; Estévez M
Meat Sci; 2014 Mar; 96(3):1250-7. PubMed ID: 24334047
[TBL] [Abstract][Full Text] [Related]
15. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler.
Huang L; Xiong YL; Kong B; Huang X; Li J
Meat Sci; 2013 Oct; 95(2):295-301. PubMed ID: 23747621
[TBL] [Abstract][Full Text] [Related]
16. Lipid oxidation induced by heating in chicken meat and the relationship with oxidants and antioxidant enzymes activities.
Xiong Q; Zhang M; Wang T; Wang D; Sun C; Bian H; Li P; Zou Y; Xu W
Poult Sci; 2020 Mar; 99(3):1761-1767. PubMed ID: 32111336
[TBL] [Abstract][Full Text] [Related]
17. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage.
Kim GH; Chin KB
Food Sci Anim Resour; 2021 May; 41(3):428-439. PubMed ID: 34017952
[TBL] [Abstract][Full Text] [Related]
19. Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.
Cavalcante da Rocha T; de Carvalho LM; Soares AJ; Coutinho DG; Olegario LS; de Sousa Galvão M; Estévez M; Madruga MS
J Sci Food Agric; 2020 Apr; 100(6):2630-2637. PubMed ID: 31975388
[TBL] [Abstract][Full Text] [Related]
20. A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display.
Wang Z; Tu J; Zhou H; Lu A; Xu B
Meat Sci; 2021 Feb; 172():108359. PubMed ID: 33160212
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]