Augmentation of Oxidative Stability, Descriptive Sensory Attributes and Quality of Meat Nuggets from Broilers by Dietary Quercetin and ALPHA-Tocopherol Regimens

Antioxidant diet supplementation and lamb quality throughout preservation time

(2014) E. Muela et al.   MEAT SCIENCE

The effects of quercetin dietary supplementation on broiler growth performance, meat quality, and oxidative stability

(2014) M. Goliomytis et al.   POULTRY SCIENCE

Effect of olive leaf (Olea europeaL.) extracts on protein and lipid oxidation in cooked pork meat patties enriched withn-3 fatty acids

(2013) Evropi Botsoglou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat

(2013) Muhammad Arshad et al.   Lipids in Health and Disease

Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets

(2013) Ko-Eun Hwang et al.   MEAT SCIENCE

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

(2012) G.R. Sampaio et al.   FOOD CHEMISTRY

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

(2012) CD Capitani et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed

(2012) Muhammad Sohaib et al.   Lipids in Health and Disease

Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

(2012) Lara Morán et al.   MEAT SCIENCE

The restriction of grazing duration does not compromise lamb meat colour and oxidative stability

(2012) G. Luciano et al.   MEAT SCIENCE

The liver antioxidant status of fattening lambs is improved by naringin dietary supplementation at 0.15% rates but not meat quality

(2011) R. Bodas et al.   Animal

Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages

(2010) C.M. Pereira et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages

(2010) Carlos M.L. Cardoso et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of nisin and butylated hydroxy anisole on storage stability of buffalo meat sausage

(2010) S. Sureshkumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

(2010) Elisabeth Huff Lonergan et al.   MEAT SCIENCE

Effects of thymol and carvacrol feed supplementation on lipid oxidation in broiler meat

(2010) A. Luna et al.   POULTRY SCIENCE

Effects of dietary  -tocopherol, selenium, and their different combinations on growth performance and meat quality of broiler chickens

(2010) Y. J. Kim et al.   POULTRY SCIENCE

Naringin and vitamin E influence the oxidative stability and lipid profile of plasma in lambs fed fish oil

(2010) R. Bodas et al.   RESEARCH IN VETERINARY SCIENCE

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

(2009) Fang Liu et al.   JOURNAL OF FOOD ENGINEERING

Chemical Composition and Antimicrobial and Antioxidant Activities of Essential Oils and Various Extracts of Juniperus phoenicea L. (Cupressacees)

(2009) Monia Ennajar et al.   JOURNAL OF FOOD SCIENCE

EFFECT OF SODIUM ALGINATE COATING WITH PRESERVATIVES ON THE QUALITY OF MEAT PATTIES DURING REFRIGERATED (4 ± 1C) STORAGE

(2009) CHIDANANDAIAH et al.   JOURNAL OF MUSCLE FOODS

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi

(2008) Marianne N. Lund et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage

(2008) M.T. Nuñez de Gonzalez et al.   JOURNAL OF FOOD SCIENCE