Plant extracts effectiveness to extend bison meat shelf life

Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness

(2016) L.W. Lucherk et al.   MEAT SCIENCE

Effects of castration age, protein level and lysine/methionine ratio in the diet on colour, lipid oxidation and meat acceptability of intensively reared Friesian steers

(2015) I. N. Prado et al.   Animal

Effects of water- and oil-based rosemary on ground beef metmyoglobin reducing activity

(2015) A. English et al.   MEAT SCIENCE

Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review

(2013) Dinesh D. Jayasena et al.   FOOD REVIEWS INTERNATIONAL

Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil

(2013) Bárbara Teixeira et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

(2011) Hussein M.H. Mohamed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés

(2011) Evelyne H.A. Doolaege et al.   MEAT SCIENCE

Comparative chemical composition and antioxidant activity ofCalamintha nepeta(L.) Savi subsp.glandulosa(Req.) Nyman andCalamintha grandiflora(L.) Moench (Labiatae)

(2011) Filomena Conforti et al.   NATURAL PRODUCT RESEARCH

Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age Animals

(2010) Stacy M. Scramlin et al.   JOURNAL OF FOOD SCIENCE

Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere

(2010) Yuan H. Kim et al.   MEAT SCIENCE

Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract

(2010) Javier Camo et al.   MEAT SCIENCE

Alberta Consumers’ Valuation of Extrinsic and Intrinsic Red Meat Attributes: A Choice Experimental Approach

(2009) Bodo Steiner et al.   CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS-REVUE CANADIENNE D AGROECONOMIE

Antioxidant activity of medicinal and aromatic plants. A review.

(2009) M. G. Miguel   FLAVOUR AND FRAGRANCE JOURNAL

Total Phenolic Content, Radical Scavenging Properties, and Essential Oil Composition ofOriganumSpecies from Different Populations

(2009) José S. Dambolena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of bison (Bison bison) myoglobin

(2009) P. Joseph et al.   MEAT SCIENCE

Rosemary (Rosmarinus officinalis): a study of the composition, antioxidant and antimicrobial activities of extracts obtained with supercritical carbon dioxide

(2008) Aziza Kamal Genena et al.   Food Science and Technology

EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK

(2008) MARTHA C. ROJAS et al.   JOURNAL OF FOOD QUALITY

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

(2008) A. Sasse et al.   JOURNAL OF FOOD SCIENCE

Extension of the display life of lamb with an antioxidant active packaging

(2008) Javier Camo et al.   MEAT SCIENCE

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

(2008) E. Hernández-Hernández et al.   MEAT SCIENCE

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY

Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere

(2007) T. Keokamnerd et al.   POULTRY SCIENCE