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Journal Abstract Search

277 related items for PubMed ID: 20374904

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  • 2. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties.
    Devatkal SK, Narsaiah K, Borah A.
    Meat Sci; 2010 May; 85(1):155-9. PubMed ID: 20374879
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  • 5. 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
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  • 15. 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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  • 19. Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.
    Hamling AE, Jenschke BE, Calkins CR.
    J Anim Sci; 2008 Apr 13; 86(4):972-81. PubMed ID: 18192548
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  • 20. Oxidative stability of gelatin coated pork at refrigerated storage.
    Herring JL, Jonnalongadda SC, Narayanan VC, Coleman SM.
    Meat Sci; 2010 Aug 13; 85(4):651-6. PubMed ID: 20416806
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