A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Authors
Keywords
-
Journal
Antioxidants
Volume 8, Issue 10, Pages 429
Publisher
MDPI AG
Online
2019-09-26
DOI
10.3390/antiox8100429
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
- (2019) Rubén Domínguez et al. Food Analytical Methods
- Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets
- (2019) Madane et al. Foods
- Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD
- (2019) J.R. Bertolín et al. FOOD CHEMISTRY
- Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C
- (2019) Francisco Allan L. de Carvalho et al. FOOD RESEARCH INTERNATIONAL
- Hydrogelled emulsion from chia and linseed oils: A promising strategy to produce low-fat burgers with a healthier lipid profile
- (2019) Rosane Teresinha Heck et al. MEAT SCIENCE
- Impact of fructooligosaccharides and probiotic strains on the quality parameters of low-fat Spanish Salchichón
- (2019) Camila V. Bis-Souza et al. MEAT SCIENCE
- Effect of gender on breast and thigh turkey meat quality
- (2018) F. Gálvez et al. BRITISH POULTRY SCIENCE
- Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease
- (2018) Barbara Sottero et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
- (2018) C. Pérez-Santaescolástica et al. FOOD RESEARCH INTERNATIONAL
- Natural antioxidants in processing and storage stability of sheep and goat meat products
- (2018) Leda C.M. Cunha et al. FOOD RESEARCH INTERNATIONAL
- Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential
- (2018) Sol Zamuz et al. FOOD RESEARCH INTERNATIONAL
- Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum , Fucus vesiculosus and Bifurcaria bifurcata
- (2018) Rubén Agregán et al. FOOD RESEARCH INTERNATIONAL
- Berries extracts as natural antioxidants in meat products: A review
- (2018) José Manuel Lorenzo et al. FOOD RESEARCH INTERNATIONAL
- Active packaging films with natural antioxidants to be used in meat industry: A review
- (2018) Rubén Domínguez et al. FOOD RESEARCH INTERNATIONAL
- Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
- (2018) Mirian Pateiro et al. FOOD RESEARCH INTERNATIONAL
- Improved Analytical Method for Determination of Cholesterol-Oxidation Products in Meat and Animal Fat by QuEChERS Coupled with Gas Chromatography–Mass Spectrometry
- (2018) Che-Wei Chiu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
- (2018) María Gómez et al. JOURNAL OF FOOD QUALITY
- Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
- (2018) R.P.P. Fernandes et al. MEAT SCIENCE
- Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life
- (2018) Jose M. Lorenzo et al. FOOD RESEARCH INTERNATIONAL
- Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity
- (2018) Mirian Pateiro et al. FOOD RESEARCH INTERNATIONAL
- Effect of age on nutritional properties of Iberian wild red deer meat
- (2018) José M. Lorenzo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Foal meat volatile compounds: effect of vacuum ageing on Semimembranosus muscle
- (2018) Aristide Maggiolino et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Bioactive peptides as natural antioxidants in food products – A review
- (2018) Jose M. Lorenzo et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Lipid oxidation in meat: mechanisms and protective factors – a review
- (2018) Ana Beatriz AMARAL et al. Food Science and Technology
- Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review
- (2018) Vanessa Sales de Oliveira et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage
- (2018) Kazem Alirezalu et al. FOOD RESEARCH INTERNATIONAL
- Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study
- (2018) Fernando Gálvez et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review
- (2018) Noemí Echegaray et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Microencapsulation of antioxidant compounds through innovative technologies and its specific application in meat processing
- (2018) Belén Gómez et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Fat replacement by oleogel rich in oleic acid and its impact on the technological, nutritional, oxidative, and sensory properties of Bologna-type sausages
- (2018) Suelem Lima da Silva et al. MEAT SCIENCE
- Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)
- (2018) Yimin Zhang et al. MEAT SCIENCE
- Volatile compounds and sensory profile of burgers with 50% fat replacement by microparticles of chia oil enriched with rosemary
- (2018) Rosane Teresinha Heck et al. MEAT SCIENCE
- Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees
- (2018) Mónica Bueno et al. FOOD CHEMISTRY
- Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage
- (2017) Paulo Eduardo Sichetti Munekata et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of the partial replacement of pork backfat by microencapsulated fish oil or mixed fish and olive oil on the quality of frankfurter type sausage
- (2017) Rubén Domínguez et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Lipid Peroxidation: Kinetics, Mechanisms, and Products
- (2017) Zosia A. M. Zielinski et al. JOURNAL OF ORGANIC CHEMISTRY
- Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrix
- (2017) P.E.S. Munekata et al. MEAT SCIENCE
- Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties?
- (2017) Rosane Teresinha Heck et al. MEAT SCIENCE
- Cholesterol oxidation products and their biological importance
- (2016) Waldemar Kulig et al. CHEMISTRY AND PHYSICS OF LIPIDS
- Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté
- (2016) Rubén Domínguez et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Effect of the amount of chestnuts in the diet of Celta pigs on the fatty acid profile of dry-cured lacon
- (2016) J. M. Lorenzo et al. GRASAS Y ACEITES
- Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté
- (2016) J. M. Lorenzo et al. GRASAS Y ACEITES
- Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón
- (2016) J. M. Lorenzo et al. GRASAS Y ACEITES
- Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
- (2016) Claire Guyon et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Novel approach to fast determination of cholesterol oxidation products in Cypriot foodstuffs using ultra-performance liquid chromatography-tandem mass spectrometry
- (2015) Christiana A. Georgiou et al. ELECTROPHORESIS
- Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin
- (2015) José M. Lorenzo et al. MEAT SCIENCE
- The fatty acid, amino acid, and mineral composition of Egyptian goose meat as affected by season, gender, and portion
- (2015) Greta Geldenhuys et al. POULTRY SCIENCE
- Influence of type of muscle on volatile compounds throughout the manufacture of Celta dry-cured ham
- (2014) Roberto Bermúdez et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed
- (2014) I. Franco et al. GRASAS Y ACEITES
- Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed
- (2014) J. M. Lorenzo et al. GRASAS Y ACEITES
- Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin
- (2014) M. Pateiro et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Volatile compounds of Celta dry-cured ‘lacón’ as affected by cross-breeding with Duroc and Landrace genotypes
- (2014) José M Lorenzo et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat
- (2014) Ruben Domínguez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Nutritional value and fatty acid composition of some traditional Argentinean meat sausages
- (2013) Mara Cristina Romero et al. Food Science and Technology
- Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
- (2013) Alaa El-Din A. Bekhit et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Lipid Oxidation in Low-moisture Food: A Review
- (2013) Leann Barden et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Hydroperoxide formation in different lean meats
- (2013) Gu Yi et al. FOOD CHEMISTRY
- Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté
- (2013) M. Pateiro et al. FOOD CHEMISTRY
- Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed
- (2013) María Gómez et al. MEAT SCIENCE
- Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)
- (2013) José M. Lorenzo MEAT SCIENCE
- Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”
- (2013) José M. Lorenzo MEAT SCIENCE
- Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed
- (2013) José M Lorenzo et al. Journal of Integrative Agriculture
- Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A Review
- (2012) Sylwia Orczewska-Dudek et al. Annals of Animal Science
- A review of analytical methods measuring lipid oxidation status in foods: a challenging task
- (2012) Blanca Barriuso et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Analysis of cholesterol oxidation products by Fast gas chromatography/mass spectrometry
- (2012) Vladimiro Cardenia et al. JOURNAL OF SEPARATION SCIENCE
- Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”
- (2012) Laura Purriños et al. MEAT SCIENCE
- Impact of freezing and thawing on the quality of meat: Review
- (2012) Coleen Leygonie et al. MEAT SCIENCE
- Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions
- (2012) José M. Lorenzo et al. MEAT SCIENCE
- Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed
- (2012) Roberto Bermúdez et al. MEAT SCIENCE
- Influence of type of muscles on nutritional value of foal meat
- (2012) José M. Lorenzo et al. MEAT SCIENCE
- Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage
- (2012) José Manuel Lorenzo et al. MEAT SCIENCE
- Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions
- (2011) Bingcan Chen et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Lipid hydroperoxide-induced and hemoglobin-enhanced oxidative damage to colon cancer cells
- (2011) José Pedro F. Angeli et al. FREE RADICAL BIOLOGY AND MEDICINE
- Formation and Inhibition of Cholesterol Oxidation Products during Marinating of Pig Feet
- (2011) Y. C. Chen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product
- (2011) Laura Purriños et al. JOURNAL OF FOOD SCIENCE
- Comparison of breast muscle meat quality in 2 broiler breeds
- (2011) G. P. Zhao et al. POULTRY SCIENCE
- FACTORS AFFECTING LIPID OXIDATION IN BREAST AND THIGH MUSCLE FROM CHICKEN, TURKEY AND DUCK
- (2010) Y. GONG et al. JOURNAL OF FOOD BIOCHEMISTRY
- Peptides as antioxidants and carbonyl quenchers in biological model systems
- (2009) Sisse Jongberg et al. FREE RADICAL RESEARCH
- Assessment of the Levels of Degradation in Fat Co- and Byproducts for Feed Uses and Their Relationships with Some Lipid Composition Parameters
- (2009) Carla Nuchi et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Volatile compounds in Spanish dry-fermented sausage ‘salchichón’ subjected to high pressure processing. Effect of the packaging material
- (2009) Ana Rivas-Cañedo et al. MEAT SCIENCE
- Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
- (2009) J.M. Broncano et al. MEAT SCIENCE
- Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat
- (2009) Cristina M.M. Alfaia et al. MEAT SCIENCE
- Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats
- (2008) B. Min et al. JOURNAL OF FOOD SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More