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Results: 1 to 20 of 120

1.

Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices.

Reddy GV, Sen AR, Nair PN, Reddy KS, Reddy KK, Kondaiah N.

Meat Sci. 2013 Oct;95(2):288-94. doi: 10.1016/j.meatsci.2013.04.016. Epub 2013 Apr 13.

PMID:
23743034
[PubMed - indexed for MEDLINE]
2.

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.

Kulkarni S, DeSantos FA, Kattamuri S, Rossi SJ, Brewer MS.

Meat Sci. 2011 May;88(1):139-44. doi: 10.1016/j.meatsci.2010.12.014. Epub 2010 Dec 10.

PMID:
21193269
[PubMed - indexed for MEDLINE]
3.

Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage.

Moradi M, Tajik H, Razavi Rohani SM, Oromiehie AR.

J Sci Food Agric. 2011 Dec;91(15):2850-7. doi: 10.1002/jsfa.4531. Epub 2011 Jul 27.

PMID:
21796636
[PubMed - indexed for MEDLINE]
4.

Use of acid whey and mustard seed to replace nitrites during cooked sausage production.

Wójciak KM, Karwowska M, Dolatowski ZJ.

Meat Sci. 2014 Feb;96(2 Pt A):750-6. doi: 10.1016/j.meatsci.2013.09.002. Epub 2013 Sep 12.

PMID:
24200566
[PubMed - indexed for MEDLINE]
5.

Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.

Brannan RG.

J Food Sci. 2008 Jan;73(1):C36-40. doi: 10.1111/j.1750-3841.2007.00588.x.

PMID:
18211347
[PubMed - indexed for MEDLINE]
6.

Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage.

Franco D, González L, Bispo E, Latorre A, Moreno T, Sineiro J, Sánchez M, Núñez MJ.

Meat Sci. 2012 Apr;90(4):871-80. doi: 10.1016/j.meatsci.2011.10.008. Epub 2011 Oct 28.

PMID:
22193039
[PubMed - indexed for MEDLINE]
7.

Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.

Cachaldora A, García G, Lorenzo JM, García-Fontán MC.

Meat Sci. 2013 Feb;93(2):220-5. doi: 10.1016/j.meatsci.2012.08.028. Epub 2012 Sep 10.

PMID:
22999312
[PubMed - indexed for MEDLINE]
8.

Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.

Sasse A, Colindres P, Brewer MS.

J Food Sci. 2009 Jan-Feb;74(1):S30-5. doi: 10.1111/j.1750-3841.2008.00979.x.

PMID:
19200118
[PubMed - indexed for MEDLINE]
9.

Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).

Park SY, Kim YJ, Lee HC, Yoo SS, Shim JH, Chin KB.

J Food Sci. 2008 Apr;73(3):C127-34. doi: 10.1111/j.1750-3841.2007.00656.x.

PMID:
18387088
[PubMed - indexed for MEDLINE]
10.

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.

Ahn J, Grün IU, Mustapha A.

Food Microbiol. 2007 Feb;24(1):7-14. Epub 2006 May 9. Erratum in: Food Microbiol. 2007 Jun;24(4):432.

PMID:
16943089
[PubMed - indexed for MEDLINE]
11.

Shelf-life of chilled fresh Mediterranean swordfish (Xiphias gladius) stored under various packaging conditions: microbiological, biochemical and sensory attributes.

Pantazi D, Papavergou A, Pournis N, Kontominas MG, Savvaidis IN.

Food Microbiol. 2008 Feb;25(1):136-43. Epub 2007 Jul 6.

PMID:
17993387
[PubMed - indexed for MEDLINE]
12.

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.

Lorenzo JM, Sineiro J, Amado IR, Franco D.

Meat Sci. 2014 Jan;96(1):526-34. doi: 10.1016/j.meatsci.2013.08.007. Epub 2013 Aug 15.

PMID:
24008060
[PubMed - indexed for MEDLINE]
13.

Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.

Colindres P, Brewer MS.

J Sci Food Agric. 2011 Mar 30;91(5):963-8. doi: 10.1002/jsfa.4274. Epub 2011 Jan 19.

PMID:
21254072
[PubMed - indexed for MEDLINE]
14.

Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.

Hulankova R, Borilova G, Steinhauserova I.

Meat Sci. 2013 Oct;95(2):190-4. doi: 10.1016/j.meatsci.2013.05.003. Epub 2013 May 9.

PMID:
23743028
[PubMed - indexed for MEDLINE]
15.

Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage.

Shon J, Chin KB.

J Food Sci. 2008 Aug;73(6):C469-75.

PMID:
19241536
[PubMed - indexed for MEDLINE]
16.

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

Hwang KE, Choi YS, Choi SM, Kim HW, Choi JH, Lee MA, Kim CJ.

Meat Sci. 2013 Nov;95(3):593-602. doi: 10.1016/j.meatsci.2013.05.035. Epub 2013 May 30.

PMID:
23797017
[PubMed - indexed for MEDLINE]
17.

The effects of packaging method (vacuum pouch vs. plastic tray) on spoilage in a cook-chill pork-based dish kept under refrigeration.

Díaz P, Garrido MD, Bañón S.

Meat Sci. 2010 Mar;84(3):538-44. doi: 10.1016/j.meatsci.2009.10.009. Epub 2009 Oct 14.

PMID:
20374821
[PubMed - indexed for MEDLINE]
18.

Use of lysozyme, nisin, and EDTA combined treatments for maintaining quality of packed ostrich patties.

Mastromatteo M, Lucera A, Sinigaglia M, Corbo MR.

J Food Sci. 2010 Apr;75(3):M178-86. doi: 10.1111/j.1750-3841.2010.01556.x.

PMID:
20492308
[PubMed - indexed for MEDLINE]
19.

Antilisterial effects of gravinol-s grape seed extract at low levels in aqueous media and its potential application as a produce wash.

Bisha B, Weinsetel N, Brehm-Stecher BF, Mendonca A.

J Food Prot. 2010 Feb;73(2):266-73.

PMID:
20132671
[PubMed - indexed for MEDLINE]
20.

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat.

Radha krishnan K, Babuskin S, Azhagu Saravana Babu P, Sasikala M, Sabina K, Archana G, Sivarajan M, Sukumar M.

Int J Food Microbiol. 2014 Feb 3;171:32-40. doi: 10.1016/j.ijfoodmicro.2013.11.011. Epub 2013 Nov 18.

PMID:
24308943
[PubMed - indexed for MEDLINE]

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