The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

(2012) Tingting Li et al.   FOOD CHEMISTRY

Reducing SO2 in fresh pork burgers by adding chitosan

(2012) Rafael Serrano et al.   MEAT SCIENCE

Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

(2011) Lizhen Ma et al.   MEAT SCIENCE

Chitosan inhibits premature browning in ground beef

(2011) S.P. Suman et al.   MEAT SCIENCE

Effect of Food Matrix and pH on the Volatilization of Bases (TVB) in Packed North Atlantic Gray Shrimp (Crangon crangon): Volatile Bases in MAP Fishery Products

(2010) Bert Noseda et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action

(2010) Baohua Kong et al.   MEAT SCIENCE

Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract

(2009) Sharon DeJong et al.   FOOD CHEMISTRY

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

(2009) Amandine Brettonnet et al.   FOOD CHEMISTRY

Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout

(2009) Seyed Mahdi Ojagh et al.   FOOD CHEMISTRY

Development of spoilage microbiota in beef stored in nisin activated packaging

(2009) Danilo Ercolini et al.   FOOD MICROBIOLOGY

Effect of Succinate Sodium on the Metmyoglobin Reduction and Color Stability of Beef Patties

(2009) Jinyuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural antioxidants protecting irradiated beef burgers from lipid oxidation

(2009) R.A. Trindade et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Synergistic effect of chitooligosaccharides and lysozyme for meat preservation

(2008) M.S. Rao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C)

(2007) K.V. Kumudavally et al.   FOOD CHEMISTRY