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Journal Abstract Search

199 related items for PubMed ID: 32736287

  • 1. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.
    Tuell JR, Seo JK, Kim YHB.
    Meat Sci; 2020 Dec; 170():108248. PubMed ID: 32736287
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  • 2. Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state.
    Danowska-Oziewicz M, Kurp L.
    Meat Sci; 2017 Sep; 131():158-165. PubMed ID: 28527367
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  • 3. Effect of frozen storage, different thawing methods and cooking processes on the survival of Salmonella spp. and Escherichia coli O157:H7 in commercially shaped beef patties.
    Manios SG, Skandamis PN.
    Meat Sci; 2015 Mar; 101():25-32. PubMed ID: 25462379
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  • 4. Protein oxidation during frozen storage and subsequent processing of different beef muscles.
    Utrera M, Parra V, Estévez M.
    Meat Sci; 2014 Feb; 96(2 Pt A):812-20. PubMed ID: 24200575
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  • 10. Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties.
    Carballo DE, Caro I, Andrés S, Giráldez FJ, Mateo J.
    Food Res Int; 2018 Sep; 111():342-350. PubMed ID: 30007695
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  • 11. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
    Sasse A, Colindres P, Brewer MS.
    J Food Sci; 2009 Sep; 74(1):S30-5. PubMed ID: 19200118
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  • 12. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage.
    Li F, Zhong Q, Kong B, Wang B, Pan N, Xia X.
    Food Res Int; 2020 Jul; 133():109142. PubMed ID: 32466938
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  • 13. Emulsion stability, thermo-rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan.
    Gao XQ, Zhang WG, Zhou GH.
    J Sci Food Agric; 2015 Nov; 95(14):2832-7. PubMed ID: 25428271
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  • 14. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
    Jia N, Kong B, Liu Q, Diao X, Xia X.
    Meat Sci; 2012 Aug; 91(4):533-9. PubMed ID: 22483714
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  • 15. Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties.
    Choi YM, Choe JH, Cho DK, Kim BC.
    Meat Sci; 2012 Feb; 90(2):292-6. PubMed ID: 21843917
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  • 16. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles.
    Wang B, Li F, Pan N, Kong B, Xia X.
    Meat Sci; 2021 Feb; 172():108335. PubMed ID: 33059179
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  • 19. Pressure shift freezing of pork muscle: effect on color, drip loss, texture, and protein stability.
    Zhu S, Le Bail A, Chapleau N, Ramaswamy HS, De Lamballerie-Anton M.
    Biotechnol Prog; 2004 Feb; 20(3):939-45. PubMed ID: 15176902
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  • 20. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
    Colindres P, Brewer MS.
    J Sci Food Agric; 2011 Mar 30; 91(5):963-8. PubMed ID: 21254072
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