Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere
Red meats such as pork contain pro-oxidative heme proteins that can act as initiators of
protein oxidation. The present study investigated the interrelationships between different …
protein oxidation. The present study investigated the interrelationships between different …
Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared …
CE Realini, SK Duckett, WR Windham - Meat science, 2004 - Elsevier
Research was conducted to determine the effect of postmortem vitamin C addition (VITC)
versus no VITC (CONTROL) to ground beef from grass-fed (GRASS) or grain-fed (GRAIN) …
versus no VITC (CONTROL) to ground beef from grass-fed (GRASS) or grain-fed (GRAIN) …
Combined effect of ascorbic acid and gamma irradiation on microbial and sensorial characteristics of beef patties during refrigerated storage
M Giroux, B Ouattara, R Yefsah… - Journal of agricultural …, 2001 - ACS Publications
The present study was undertaken to evaluate the effect of ascorbic acid concentrations
(0.03 to 0.5%) and irradiation doses (0.5 to 4 kGy) on microbial growth, color coordinates …
(0.03 to 0.5%) and irradiation doses (0.5 to 4 kGy) on microbial growth, color coordinates …
Microbiological and biochemical characteristics of ground beef as affected by gamma irradiation, food additives and edible coating film
B Ouattara, M Giroux, R Yefsah… - Radiation Physics and …, 2002 - Elsevier
The current interest in “minimally processed foods” has attracted the attention for
combination of mild treatments to improve food safety and shelf-life extention. The present …
combination of mild treatments to improve food safety and shelf-life extention. The present …
Sensory and functional meat quality characteristics of pork derived from three halothane genotypes
EI Moelich, LC Hoffman, PJ Conradie - Meat Science, 2003 - Elsevier
The effect of the halothane gene in pigs on the meat and sensory qualities thereof were
determined. Meat derived from 60 Landrace× Large White pigs of three halothane …
determined. Meat derived from 60 Landrace× Large White pigs of three halothane …
The effects of dietary sulfur and vitamin E supplementation on the quality of beef from the longissimus muscle of Hanwoo bulls
SK Lee, P Panjono, SM Kang, TS Kim… - … -Australasian journal of …, 2008 - koreascience.kr
This study was carried out to investigate the effects of dietary sulfur (S) and vitamin E (Vit E)
supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 …
supplementation on the quality of beef from longissimus muscle of Hanwoo bulls. Eleven, 29 …
Effects of dietary vitamin E supplementation on color stability, lipid oxidation and reducing ability of Hanwoo (Korean cattle) beef during retail display
SK Lee, YS Kim, CY Liang, YH Song - Asian-australasian journal of …, 2003 - animbiosci.org
The effects of dietary vitamin E supplementation (control; 200 IU/head/day, 500 IU/head/day
and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M …
and 1,000 IU/head/day) on color stability, lipid oxidation and total reducing ability in M …
Bone marrow measurements for mechanically recovered products from machines that press bones
RA Field - Meat science, 1999 - Elsevier
Meat from Advanced Meat Recovery (AMR) systems is being used in increasing amounts in
meat products, but authenticity issues resulting from the incidental inclusion of bone marrow …
meat products, but authenticity issues resulting from the incidental inclusion of bone marrow …
The quality characteristics of M. longissimus from Hanwoo (Korean cattle) steer with different raising altitudes and slaughter seasons
SM Kang, IS Lee, SK Lee - Livestock Science, 2011 - Elsevier
The quality characteristics of M. longissimus from Hanwoo steer with different raising
altitudes and slaughter seasons were studied. The experiment used factorial design with …
altitudes and slaughter seasons were studied. The experiment used factorial design with …
[HTML][HTML] Effect of total digestible nutrients level of concentrates on growth performance, carcass characteristics, and meat composition of Korean Hanwoo steers
JS Ahn, GH Son, MJ Kim, CS Choi… - Food science of …, 2019 - ncbi.nlm.nih.gov
This study was conducted to investigate the effect of the total digestible nutrients (TDN) level
of commercial concentrates on growth performance, carcass characteristics, and meat …
of commercial concentrates on growth performance, carcass characteristics, and meat …