Treatment Optimisation and Sample Preparation for the Evaluation of Lipid Oxidation in Various Meats Through TBARs Assays before Analysis

Effects of temperature during frozen storage on lipid deterioration of saithe (Pollachius virens) and hoki (Macruronus novaezelandiae) muscles

(2014) Magnea G. Karlsdottir et al.   FOOD CHEMISTRY

TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products

(2014) P. Díaz et al.   MEAT SCIENCE

Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed

(2014) Giuseppe Martino et al.   Animals

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 fat content on physico-chemical and oxidative stability of foal liver pâté

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Malondialdehyde Measurement in Oxidized Foods: Evaluation of the Spectrophotometric Thiobarbituric Acid Reactive Substances (TBARS) Test in Various Foods

(2012) Antonios Papastergiadis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Evaluation of the storage life of vacuum packaged Australian beef

(2010) A. Rodas-González et al.   MEAT SCIENCE

Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork

(2009) Amandine Brettonnet et al.   FOOD CHEMISTRY

Effect of freezing method and frozen storage duration on instrumental quality of lamb throughout display

(2009) E. Muela et al.   MEAT SCIENCE

Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes

(2008) Ahmet Akköse et al.   MEAT SCIENCE

Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat

(2008) Giampiero Sacchetti et al.   MEAT SCIENCE