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PUBMED FOR HANDHELDS

Journal Abstract Search

235 related items for PubMed ID: 27341620

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  • 2. 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; 85(2):339-46. PubMed ID: 20374909
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  • 5. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.
    Ahn DU, Sell JL, Jo C, Chen X, Wu C, Lee JI.
    Poult Sci; 1998 Jun; 77(6):912-20. PubMed ID: 9628545
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  • 6. Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties.
    Nam KC, Ahn DU.
    Poult Sci; 2003 May; 82(5):850-7. PubMed ID: 12762410
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  • 7. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC, Brewer MS.
    J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
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  • 10. Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties.
    Moroney NC, O'Grady MN, O'Doherty JV, Kerry JP.
    Meat Sci; 2013 Jul; 94(3):304-11. PubMed ID: 23567129
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  • 11. Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties.
    Naveena BM, Vaithiyanathan S, Muthukumar M, Sen AR, Kumar YP, Kiran M, Shaju VA, Chandran KR.
    Meat Sci; 2013 Oct; 95(2):195-202. PubMed ID: 23743029
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  • 12. Chitosan inhibits premature browning in ground beef.
    Suman SP, Mancini RA, Joseph P, Ramanathan R, Konda MK, Dady G, Yin S.
    Meat Sci; 2011 Jul; 88(3):512-6. PubMed ID: 21396786
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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; 69(2):363-9. PubMed ID: 22062829
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  • 14. Effects of succinate and pH on cooked beef color.
    Ramanathan R, Mancini RA, Dady GA, Van Buiten CB.
    Meat Sci; 2013 Apr; 93(4):888-92. PubMed ID: 23314614
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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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  • 17. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder.
    Hawashin MD, Al-Juhaimi F, Ahmed IAM, Ghafoor K, Babiker EE.
    Meat Sci; 2016 Dec 13; 122():32-39. PubMed ID: 27471795
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  • 19. Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss.
    Kılıç B, Simşek A, Claus JR, Atılgan E.
    Meat Sci; 2014 May 13; 97(1):93-103. PubMed ID: 24553491
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  • 20. 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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