标题
Lipid oxidation in meat: mechanisms and protective factors – a review
作者
关键词
-
出版物
Food Science and Technology
Volume -, Issue -, Pages -
出版商
FapUNIFESP (SciELO)
发表日期
2018-12-20
DOI
10.1590/fst.32518
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Effects of Dietary Selenium and Vitamin E on Growth Performance, Meat Yield, and Selenium Content and Lipid Oxidation of Breast Meat of Broilers Reared Under Heat Stress
- (2015) Mahmood Habibian et al. BIOLOGICAL TRACE ELEMENT RESEARCH
- Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products
- (2015) Sonia Tabasum Ahmed et al. FOOD CHEMISTRY
- Alleviative effects of litchi ( Litchi chinensis Sonn .) flower on lipid peroxidation and protein degradation in emulsified pork meatballs
- (2015) Yi Ding et al. JOURNAL OF FOOD AND DRUG ANALYSIS
- Resting of MAP (modified atmosphere packed) beef steaks prior to cooking and effects on consumer quality
- (2015) Maurice G. O'Sullivan et al. MEAT SCIENCE
- Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere
- (2015) Jordi Ortuño et al. MEAT SCIENCE
- Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage
- (2015) Patrícia Leal de Almeida et al. MEAT SCIENCE
- Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition
- (2015) C.E. Realini et al. MEAT SCIENCE
- Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal
- (2015) J.A. Pereira et al. MEAT SCIENCE
- Effects of dietary pomegranate seed pulp on oxidative stability of kid meat
- (2015) A. Emami et al. MEAT SCIENCE
- Oxidative damage to poultry: from farm to fork
- (2015) M. Estévez POULTRY SCIENCE
- Selenium in poultry breeder nutrition: An update
- (2014) P.F. Surai et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds
- (2014) Kristina Starčević et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Consumer preference, behavior and perception about meat and meat products: An overview
- (2014) Maria Font-i-Furnols et al. MEAT SCIENCE
- Factors affecting microbial spoilage and shelf-life of chilled vacuum-packed lamb transported to distant markets: A review
- (2014) John Mills et al. MEAT SCIENCE
- Plant extracts as natural antioxidants in meat and meat products
- (2014) Manzoor Ahmad Shah et al. MEAT SCIENCE
- 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
- Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
- (2013) Alaa El-Din A. Bekhit et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- The effect of antioxidants, packaging type and frozen storage time on the quality of cooked turkey meatballs
- (2013) Mirosława Karpińska-Tymoszczyk FOOD CHEMISTRY
- Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals
- (2013) Alejandra Price et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat
- (2013) K. Radha krishnan et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products
- (2013) M. Cullere et al. MEAT SCIENCE
- Oxidative stability of the meat of broilers supplemented with rosemary leaves, rosehip fruits, chokeberry pomace, and entire nettle, and effects on performance and meat quality
- (2013) Y. Loetscher et al. POULTRY SCIENCE
- Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health
- (2013) Garry Duthie et al. Nutrients
- Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage
- (2013) Sisse Jongberg et al. Food Packaging and Shelf Life
- Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage
- (2012) G.R. Sampaio et al. FOOD CHEMISTRY
- Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation
- (2012) Sung-Jin Kim et al. FOOD CONTROL
- Effects of Dietary Sodium Selenite and Selenium Yeast on Antioxidant Enzyme Activities and Oxidative Stability of Chicken Breast Meat
- (2012) Hussain Ahmad et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets
- (2012) Suresh K. Devatkal et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Antioxidant addition to prevent lipid and protein oxidation in chicken meat mixed with supercritical extracts of Echinacea angustifolia
- (2012) Monica Gallo et al. JOURNAL OF SUPERCRITICAL FLUIDS
- Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
- (2012) Na Jia et al. MEAT SCIENCE
- Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions
- (2012) José M. Lorenzo et al. MEAT SCIENCE
- Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella
- (2012) G. Doménech-Asensi et al. MEAT SCIENCE
- Antioxidant active packaging for chicken meat processed by high pressure treatment
- (2011) Tomas Bolumar et al. FOOD CHEMISTRY
- Reducing lipid peroxidation for improving colour stability of beef and lamb: on-farm considerations
- (2011) Yanfei Li et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
- (2011) M.M. Selani et al. MEAT SCIENCE
- Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)
- (2011) S. Vaithiyanathan et al. MEAT SCIENCE
- Effects of ginger root (Zingiber officinale) on laying performance and antioxidant status of laying hens and on dietary oxidation stability
- (2011) X. Zhao et al. POULTRY 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
- Improving meat quality through natural antioxidants
- (2011) Valeria Velasco et al. Chilean Journal of Agricultural Research
- Antioxidant properties of polymeric proanthocyanidins from fruit stones and pericarps of Litchi chinensis Sonn
- (2010) Hai-Chao Zhou et al. FOOD RESEARCH INTERNATIONAL
- Moderately Oxidized Oils and Dietary Zinc and α-Tocopheryl Acetate Supplementation: Effects on the Oxidative Stability of Rabbit Plasma, Liver, and Meat
- (2010) Alba Tres 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
- Effect of dietary antioxidant supplementation on the oxidative status of plasma in broilers
- (2010) E. Vossen et al. JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
- Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
- (2010) Javier Camo et al. MEAT SCIENCE
- The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef
- (2010) Hussein M.H. Mohamed et al. MEAT SCIENCE
- Phenotypic blood glutathione concentration and selenium supplementation interactions on meat colour stability and fatty acid concentrations in Merino lambs
- (2010) S.M. Liu et al. MEAT SCIENCE
- A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
- (2010) Cynthia A Daley et al. Nutrition Journal
- Role of Iron and Hydroperoxides in the Degradation of Lycopene in Oil-in-Water Emulsions
- (2009) Caitlin S. Boon et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin
- (2009) Byungrok Min et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
- (2009) A.Z. Mercadante et al. MEAT SCIENCE
- Activity of natural carotenoid preparations against the autoxidative deterioration of sunflower oil-in-water emulsions
- (2008) Sotirios Kiokias et al. FOOD CHEMISTRY
- EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK
- (2008) MARTHA C. ROJAS et al. JOURNAL OF FOOD QUALITY
- Endogenous Factors Affecting Oxidative Stability of Beef Loin, Pork Loin, and Chicken Breast and Thigh Meats
- (2008) B. Min et al. JOURNAL OF FOOD SCIENCE
- A review of natural antioxidants and their effects on oxidative status, odor and quality of fresh beef produced in Argentina
- (2008) A.M. Descalzo et al. MEAT SCIENCE
- Antioxidant activity in meat treated with oregano and sage essential oils
- (2007) M.K. Fasseas et al. FOOD CHEMISTRY
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started