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Pubmed for Handhelds

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Journal Abstract Search

215 related items for PubMed ID: 24553491

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  • 5. Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored.
    Sickler ML, Claus JR, Marriott NG, Eigel WN, Wang H.
    Meat Sci; 2013 Jul; 94(3):285-8. PubMed ID: 23567126
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  • 7. Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Döner kebab during storage.
    Şimşek A, Kılıç B.
    Meat Sci; 2020 Nov; 169():108217. PubMed ID: 32590277
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  • 9. Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.
    Jung S, Nam KC, Ahn DU, Kim HJ, Jo C.
    Meat Sci; 2013 Sep; 95(1):8-13. PubMed ID: 23644047
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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; 89(2):189-94. PubMed ID: 21663806
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  • 18. 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; 69(4):773-9. PubMed ID: 22063156
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  • 20. Effect of natural antioxidants, irradiation, and cooking on lipid oxidation in refrigerated, salted ground beef patties.
    Schevey CT, Toshkov S, Brewer MS.
    J Food Sci; 2013 Nov; 78(11):S1793-9. PubMed ID: 24245898
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