The issue of lipid changes in muscle foods under the action of atmospheric oxygen has
captured the attention of researchers for over a century. Lipid oxidative processes initiate …

Nature is a source of natural additives that can be incorporated into the meat products'
matrix. Extracts from spices, herbs, nuts, fruits and vegetables are most common. The …

Due to the easy spoilage of meat products and the improper preservation and transportation
technology, the loss rate of meat is relatively high. Most of the fresh‐keeping films are made …

This study was aimed to encapsulate Ziziphora clinopodioides–Rosmarinus officinalis
essential oil (Z-REO) using sodium alginate (NaAlg) and to evaluate its performance on …

The effects of 7 spice extracts on lipid radical formation were first collectively studied in situ
in roasted beef by electron spin resonance (ESR). And the correlations among the ESR and …

This study was conducted to elucidate minced beef stabilization properties of hydroalcoholic
extracts of commonly used culinary spices from Pakistan against meat oxidative stress and …

To investigate the effect of adding different spices (hot paprika, garlic, and oregano) on the
biochemical changes during the ripening process and on the sensory attributes of Galician …

The aim of study was to explore the dry distilled rose petals extract (DDRPE) addition to
Bulgarian lukanka type dry fermented sausages with half-reduced nitrate content. There was …

摘要由于化学合成抗氧化剂存在安全隐患, 在肉制品加工中寻求天然抗氧化剂已成为研究热点.
实验以桂皮为原料, 通过乙醇制备桂皮提取物应用于中式香肠, 研究其对中式香肠理化品质的 …

This review is a detailed analysis of the results of the experimental studies carried out by
scientists from different countries and devoted to the practical application of …