The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat

Bioactive Compounds in Functional Meat Products

(2018) Ewelina Pogorzelska-Nowicka et al.   MOLECULES

Pecan nuts: A review of reported bioactivities and health effects

(2018) Atanas G. Atanasov et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutrient oxidation in pork loin is influenced by feed supplementation and packing methods

(2017) Jolanta Godziszewska et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

(2016) Iwona Wojtasik-Kalinowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat

(2015) Ewa Poławska et al.   CyTA-Journal of Food

Influence of Frozen Storage on the Fatty Acid Composition of Ostrich Meat Enriched with Linseed and Rapeseed

(2015) JO Horbańczuk et al.   SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE

Effect of dietary organic and inorganic selenium supplementation on chemical, mineral and fatty acid composition of ostrich meat

(2015) Ewa Poławska et al.   CyTA-Journal of Food

Red and processed meat intake and risk of colorectal adenomas: a systematic review and meta-analysis of epidemiological studies

(2013) Dagfinn Aune et al.   CANCER CAUSES & CONTROL

The influence of myoglobin on the colour of minced pork loin

(2013) Tadeusz Karamucki et al.   MEAT SCIENCE

Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork from pigs fed diets supplemented with linseed oil

(2012) Wiesław Sobotka et al.   ARCHIVES OF ANIMAL NUTRITION

Oxidative stability in grinds from omega-3 enhanced pork

(2012) M. Juárez et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

(2010) M. Juárez et al.   FOOD CHEMISTRY

De novo fatty acid synthesis and balance of fatty acids of pigs fed different fat sources

(2010) P. Duran-Montgé et al.   Livestock Science

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

(2009) Abdullah Iqbal et al.   MEAT SCIENCE

Supplementation with high-oleic sunflower oil and α-tocopheryl acetate: Effects on pork meat lipids

(2008) Emanuele Boselli et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Influence of extruded linseed on growth, carcass composition, and meat quality of slaughtered pigs at one hundred ten and one hundred sixty kilograms of liveweight1

(2008) C. Corino et al.   JOURNAL OF ANIMAL SCIENCE

Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation1

(2008) L. Haak et al.   JOURNAL OF ANIMAL SCIENCE

Oxidative Stress and Covalent Modification of Protein with Bioactive Aldehydes

(2008) Paul A. Grimsrud et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

(2008) J.Y. Jeong et al.   JOURNAL OF FOOD SCIENCE