Collapse of the endogenous antioxidant enzymes in post-mortem broiler thigh muscles triggers oxidative stress and impairs water-holding capacity

Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat

(2017) Rafael H. Carvalho et al.   FOOD CHEMISTRY

Dietary vitamin E improves meat quality and antioxidant capacity in broilers by upregulating the expression of antioxidant enzyme genes

(2017) Z. Y. Niu et al.   JOURNAL OF APPLIED ANIMAL RESEARCH

Dietary protein oxidation: A silent threat to human health?

(2016) M. Estévez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins

(2016) Tine Rysman et al.   FOOD CHEMISTRY

Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

(2016) Wen Kai Bai et al.   PLoS One

Oxidative damage to poultry: from farm to fork

(2015) M. Estévez   POULTRY SCIENCE

The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

(2014) Rafael H. Carvalho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Resveratrol induces antioxidant and heat shock protein mRNA expression in response to heat stress in black-boned chickens

(2014) L. L. Liu et al.   POULTRY 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

Protein oxidation during frozen storage and subsequent processing of different beef muscles

(2013) Mariana Utrera et al.   MEAT SCIENCE

Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

(2013) Mariana Utrera et al.   MEAT SCIENCE

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

(2012) Tomasz Lesiów et al.   MEAT SCIENCE

Antioxidant enzyme activities and antioxidant capacity in longissimus muscle from bulls fed diets rich in polyunsaturated fatty acids

(2011) Liliana Mahecha et al.   FOOD CHEMISTRY

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials

(2010) Rui Ganhão et al.   FOOD CHEMISTRY

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat

(2009) Allan E. Wilhelm et al.   FOOD CHEMISTRY

Effects of Dietary Selenomethionine Supplementation on Growth Performance, Meat Quality and Antioxidant Property in Yellow Broilers

(2009) Zongyong Jiang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork

(2009) Tao Chen et al.   MEAT SCIENCE

Fluorescence spectroscopy as a novel approach for the assessment of myofibrillar protein oxidation in oil-in-water emulsions

(2008) Mario Estévez et al.   MEAT SCIENCE