Problem statement: Extremely perishable meat provides favorable growth condition for
various microorganisms. Meat is also very much susceptible to spoilage due to chemical …

Lipid oxidation is a significant problem relative to off-flavour and off-odour, and warmed-over
flavour appears to be related to lipid oxidation in meat. In this review article the thiobarbituric …

A rapid aqueous acid extraction thiobarbituric acid method for measuring malondialdehyde
as a marker of lipid peroxidation in animal tissue, food, and feedstuff samples has been …

The ability of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test to
determine malondialdehyde (MDA) in various food matrices was evaluated. MDA was …

The antioxidant and antimicrobial effects of equivalent concentrations of fresh garlic (FG),
garlic powder (GP) and garlic oil (GO) were investigated against lipid oxidation and …

This review discusses the basic chemical reactions that affect food flavor quality. Although
there are many reactions that can lead to the deterioration of quality in foods, this review …

Sunflower oil was structured with monoglycerides and phytosterols. The properties of the
oleogels were studied by optical microscopy, large deformation mechanical measurements …

The aim of this work was to study the influence of different conditions on the thiobarbituric
acid (TBA) test, determined by the extractive method, as a measure of lipid oxidation in …

Beef muscles were sous vide cooked by applying different low temperature‐long time
treatments and changes in their physical properties were measured. The effects of selected …

Sunflower oil organogels and their emulsions were incorporated in frankfurters to partially
replace pork backfat. Nine frankfurter treatments were made with 20% total fat content …