Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers by dietary antioxidant regimens

Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity1

(2014) Rebecca M. Delles et al.   POULTRY SCIENCE

Morphological Examinations of Oxidatively Stressed Pork Muscle and Myofibrils upon Salt Marination and Cooking To Elucidate the Water-Binding Potential

(2011) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships1

(2011) J. Sales et al.   JOURNAL OF ANIMAL SCIENCE

Mild Protein Oxidation Enhanced Hydration and Myofibril Swelling Capacity of Fresh Ground Pork Muscle Packaged in High Oxygen Atmosphere

(2011) Rebecca M. Delles et al.   JOURNAL OF FOOD SCIENCE

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage

(2011) S. Xiao et al.   POULTRY SCIENCE

Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

(2011) M. A. Tavarez et al.   POULTRY SCIENCE

Protein Oxidation Enhances Hydration but Suppresses Water-Holding Capacity in Porcine Longissimus Muscle

(2010) Zelong Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

(2010) Wangang Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

A comparative transcriptomic study of vitamin E and an algae-based antioxidant as antioxidative agents: Investigation of replacing vitamin E with the algae-based antioxidant in broiler diets

(2010) R. Xiao et al.   POULTRY SCIENCE

Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

(2009) M. Betti et al.   POULTRY SCIENCE

Variation in the Cross-Linking Pattern of Porcine Myofibrillar Protein Exposed to Three Oxidative Environments

(2008) Youling L. Xiong et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

How pH causes paleness or darkness in chicken breast meat

(2008) H.J. Swatland   MEAT SCIENCE

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

(2007) S. Barbut et al.   MEAT SCIENCE

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

(2007) P.I. Zakrys et al.   MEAT SCIENCE