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Journal Abstract Search

887 related items for PubMed ID: 19904983

  • 1. 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 13; 58(1):600-5. PubMed ID: 19904983
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  • 2. 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 Jan 13; 74(1):C41-8. PubMed ID: 19200084
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  • 3. 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 13; 69(4):773-9. PubMed ID: 22063156
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  • 4. 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 13; 85(2):339-46. PubMed ID: 20374909
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  • 5. 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 13; 73(6):C439-46. PubMed ID: 19241532
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  • 8. 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 29; 52(26):8236-41. PubMed ID: 15612823
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  • 9. 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 29; 73(5):H63-71. PubMed ID: 18576997
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  • 10. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties.
    Sáyago-Ayerdi SG, Brenes A, Viveros A, Goñi I.
    Meat Sci; 2009 Nov 29; 83(3):528-33. PubMed ID: 20416664
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  • 11. Effects of succinate on ground beef color and premature browning.
    Mancini RA, Ramanathan R, Suman SP, Dady G, Joseph P.
    Meat Sci; 2011 Oct 29; 89(2):189-94. PubMed ID: 21663806
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  • 12. 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 29; 74(3):C268-77. PubMed ID: 19397712
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  • 13. Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef.
    Suman SP, Faustman C, Lee S, Tang J, Sepe HA, Vasudevan P, Annamalai T, Manojkumar M, Marek P, Venkitanarayanan KS.
    Meat Sci; 2005 Feb 29; 69(2):363-9. PubMed ID: 22062829
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  • 16. 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 01; 16(1):27. PubMed ID: 28143531
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  • 17. Beef patty composition: effects of fat content and cooking method.
    Berry BW, Leddy K.
    J Am Diet Assoc; 1984 Jun 01; 84(6):654-8. PubMed ID: 6725796
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