Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat

Effects of different paprikas on the quality characteristics and volatile flavor components of spiced beef

(2021) Yajun Zhou et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Differentiation between Fresh and Frozen–Thawed Meat using Rapid Evaporative Ionization Mass Spectrometry: The Case of Beef Muscle

(2021) Qichuan He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose

(2021) Xiaoyu Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing

(2021) Jun Qi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Key Aroma Compounds in Roasted White Kołuda Goose

(2021) Robert Gąsior et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fatty acid composition of lamb meat from Italian and German local breeds

(2021) Ursula Gonzales-Barron et al.   SMALL RUMINANT RESEARCH

Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

(2021) Thais Cardoso Merlo et al.   MEAT SCIENCE

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

(2020) Siliang Wu et al.   FOOD CHEMISTRY

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao et al.   FOOD CHEMISTRY

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

(2019) Gaëlle Petit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

(2019) Xu-Hui Huang et al.   FOOD CHEMISTRY

The potential role of secondary metabolites in modulating the flavor and taste of the meat

(2019) Vaikundamoorthy Ramalingam et al.   FOOD RESEARCH INTERNATIONAL

Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage

(2018) Cem Okan ÖZER et al.   Food Science and Technology

The Effect of Long-Term Frozen Storage on the Quality of Meat (Longissimus thoracis et Lumborum) from Female Roe Deer (Capreolus capreolus L.)

(2018) Tomasz Daszkiewicz et al.   JOURNAL OF FOOD QUALITY

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

Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review

(2017) Ambra Rita Di Rosa et al.   JOURNAL OF FOOD ENGINEERING

Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage

(2017) Muhammad Sohaib et al.   Lipids in Health and Disease

Effect of long term chilled (up to 5 weeks) then frozen (up to 12 months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Long-term red meat preservation using chilled and frozen storage combinations: A review

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Volatile compounds in meat and meat products

(2017) Monika KOSOWSKA et al.   Food Science and Technology

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

(2016) A. Berardo et al.   MEAT SCIENCE

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

(2015) B. Ablikim et al.   CyTA-Journal of Food

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

(2015) Iu Benet et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

(2015) B. Ablikim et al.   CyTA-Journal of Food

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Oxidative Damage to Poultry, Pork, and Beef during Frozen Storage through the Analysis of Novel Protein Oxidation Markers

(2013) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum)

(2012) Laura Culleré et al.   FOOD CHEMISTRY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams

(2010) Trinidad Pérez-Palacios et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail Meat

(2009) Yukiko SHIMIZU et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Study of the volatile compounds useful for the characterisation of fresh and frozen-thawed cultured gilthead sea bream fish by solid-phase microextraction gas chromatography–mass spectrometry

(2009) J. Iglesias et al.   FOOD CHEMISTRY

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Effect of frozen storage on fatty acid composition and changes in lipid content ofScomberomorus commersoniandCarcharhinus dussumieri

(2009) S. Nazemroaya et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

(2008) Sylvie Eymard et al.   FOOD CHEMISTRY