Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat

The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat

(2019) Tamara E. Biffin et al.   MEAT SCIENCE

(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

(2019) Yuanqi Lv et al.   FOOD CHEMISTRY

Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere

(2019) Mohsen Zareian et al.   Food Packaging and Shelf Life

Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

(2019) Qingqing Jiang et al.   FOOD CHEMISTRY

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

(2019) Zhaoming Wang et al.   FOOD CHEMISTRY

Interactions of selected ketone flavours with porcine myofibrillar proteins: The role of molecular structure of flavour compounds

(2019) Hui Shen et al.   FOOD CHEMISTRY

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures

(2019) Zefu Wang et al.   MEAT SCIENCE

Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress

(2018) Jiayi Yang et al.   FOOD CHEMISTRY

Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

(2018) Xinbo Zhuang et al.   FOOD HYDROCOLLOIDS

Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI

(2018) Mingqian Tan et al.   FOOD RESEARCH INTERNATIONAL

Assessment of chicken breast meat quality after freeze/thaw abuse using magnetic resonance imaging (MRI) techniques

(2018) John C. Frelka et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of frozen-then-chilled storage on proteolytic enzyme activity and water-holding capacity of pork loin

(2018) Yuemei Zhang et al.   MEAT SCIENCE

Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics

(2018) Reza Farhoosh   LWT-FOOD SCIENCE AND TECHNOLOGY

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Kinetics of lipid oxidation in omega fatty acids rich blends of sunflower and sesame oils using Rancimat

(2018) Mousumi Ghosh et al.   FOOD CHEMISTRY

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

(2018) Shasha Cheng et al.   MEAT SCIENCE

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

(2018) Xiao-Jing Fan et al.   MEAT SCIENCE

Pistachio green hull extract as a natural antioxidant in beef patties: Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage

(2018) Noushin Sadeghinejad et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Postmortem ageing influences the thawed meat quality of frozen lamb loins

(2018) Guixia Li et al.   FOOD CHEMISTRY

The peroxyl radical-induced oxidation of Escherichia coli FtsZ and its single tryptophan mutant (Y222W) modifies specific side-chains, generates protein cross-links and affects biological function

(2017) Elizabeth Escobar-Álvarez et al.   FREE RADICAL BIOLOGY AND MEDICINE

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

(2017) Guoliang Jia et al.   Innovative Food Science & Emerging Technologies

The use of 16S rRNA gene metagenetic monitoring of refrigerated food products for understanding the kinetics of microbial subpopulations at different storage temperatures: the example of white pudding

(2017) Emilie Cauchie et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New approaches towards discrimination of fresh/chilled and frozen/thawed chicken breasts by HADH activity determination: Customized slope fitting and chemometrics

(2017) Rita Boerrigter-Eenling et al.   MEAT SCIENCE

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Protein oxidation and peroxidation

(2016) M. J. Davies   BIOCHEMICAL JOURNAL

Changes in the quality of superchilled rabbit meat stored at different temperatures

(2016) Yang Lan et al.   MEAT SCIENCE

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

(2015) Chantira Wongwichian et al.   FOOD CHEMISTRY

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

(2015) Sher Ali et al.   FOOD CHEMISTRY

Spectroscopic characterization of biochemical states of myoglobin in beef in different environments

(2015) Jae-Kwang Kim et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins

(2015) Feibai Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

(2014) Yan Dai et al.   Innovative Food Science & Emerging Technologies

Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

(2013) Gap-Don Kim et al.   MEAT SCIENCE

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

(2013) Feibai Zhou et al.   MEAT SCIENCE

Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

(2012) Jun Qi et al.   MEAT SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Kiwifruit protease extract injection reduces toughness of pork loin muscle induced by freeze–thaw abuse

(2011) C. Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY