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Results: 1 to 20 of 91

1.

Contributions of fat content and oxidation to the changes in physicochemical and sensory attributes of pork dumpling filler during frozen storage.

Huang L, Kong B, Zhao J, Liu Q, Diao X.

J Agric Food Chem. 2014 Jul 9;62(27):6390-9. doi: 10.1021/jf5008083. Epub 2014 Jun 30.

PMID:
24950913
[PubMed - in process]
2.

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler.

Huang L, Xiong YL, Kong B, Huang X, Li J.

Meat Sci. 2013 Oct;95(2):295-301. doi: 10.1016/j.meatsci.2013.04.034. Epub 2013 Apr 24.

PMID:
23747621
[PubMed - indexed for MEDLINE]
3.

Oxidative stability of frozen pork patties: Effect of fluctuating temperature on lipid oxidation.

Hansen E, Lauridsen L, Skibsted LH, Moawad RK, Andersen ML.

Meat Sci. 2004 Oct;68(2):185-91. doi: 10.1016/j.meatsci.2004.02.012.

PMID:
22062227
[PubMed]
5.

Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.

Jiang J, Zhang X, True AD, Zhou L, Xiong YL.

J Food Sci. 2013 Nov;78(11):C1686-94. doi: 10.1111/1750-3841.12273. Epub 2013 Oct 8.

PMID:
24245886
[PubMed - indexed for MEDLINE]
6.

Effects of dietary soybean oil on lipid and protein oxidation in pork patties during chill storage.

Lund MN, Hviid MS, Claudi-Magnussen C, Skibsted LH.

Meat Sci. 2008 Aug;79(4):727-33. doi: 10.1016/j.meatsci.2007.11.008. Epub 2007 Nov 22.

PMID:
22063036
[PubMed]
8.

Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate.

El-Magoli SB, Laroia S, Hansen PM.

Meat Sci. 1996;42(2):179-93.

PMID:
22060683
[PubMed]
9.

Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin.

Joo ST, Lee JI, Ha YL, Park GB.

J Anim Sci. 2002 Jan;80(1):108-12.

PMID:
11831506
[PubMed - indexed for MEDLINE]
Free Article
10.

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll.

Hayes JE, Canonico I, Allen P.

Meat Sci. 2013 Nov;95(3):755-62. doi: 10.1016/j.meatsci.2013.04.049. Epub 2013 Apr 28.

PMID:
23707070
[PubMed - indexed for MEDLINE]
11.

Quality characteristics of Chinese sausages made from PSE pork.

Kuo CC, Chu CY.

Meat Sci. 2003 Aug;64(4):441-9. doi: 10.1016/S0309-1740(02)00213-9.

PMID:
22063126
[PubMed]
12.

Antioxidative activity of α-tocopherol in cooked and uncooked ground pork.

Whang K, Aberle ED, Judge MD, Peng IC.

Meat Sci. 1986;17(4):235-49. doi: 10.1016/0309-1740(86)90043-4.

PMID:
22055356
[PubMed]
13.

Evaluation of sensory acceptability and storage stability of frozen carrot based dessert.

Saxena TM, Raju PS, Bawa AS.

J Food Sci Technol. 2014 Jun;51(6):1203-7. doi: 10.1007/s13197-011-0605-8. Epub 2011 Dec 15.

PMID:
24876657
[PubMed]
14.

Effects of corn distillers dried grains with solubles on quality traits of pork.

McClelland KM, Rentfrow G, Cromwell GL, Lindemann MD, Azain MJ.

J Anim Sci. 2012 Nov;90(11):4148-56. doi: 10.2527/jas.2011-4779. Epub 2012 Sep 5.

PMID:
22952373
[PubMed - indexed for MEDLINE]
Free Article
15.

Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.

Delgado-Pando G, Cofrades S, Ruiz-Capillas C, Triki M, Jiménez-Colmenero F.

Meat Sci. 2012 Sep;92(1):44-52. doi: 10.1016/j.meatsci.2012.04.002. Epub 2012 Apr 10.

PMID:
22542074
[PubMed - indexed for MEDLINE]
16.

Development of restructured chicken block utilizing gizzard and its refrigerated storage stability.

Sudheer K, Mandal PK, Das C, Pal UK, Santoshkumar HT, Rao VK.

J Food Sci Technol. 2011 Feb;48(1):96-101. doi: 10.1007/s13197-010-0131-0. Epub 2010 Oct 28.

PMID:
23572722
[PubMed]
Free PMC Article
17.

Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions.

Biswas AK, Keshri RC, Bisht GS.

Meat Sci. 2004 Mar;66(3):733-41. doi: 10.1016/j.meatsci.2003.07.006.

PMID:
22060884
[PubMed]
18.

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]
19.

Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy.

Jeong JY, Lee ES, Choi JH, Lee JY, Kim JM, Min SG, Chae YC, Kim CJ.

Meat Sci. 2007 Mar;75(3):415-22. doi: 10.1016/j.meatsci.2006.08.010. Epub 2006 Oct 16.

PMID:
22063797
[PubMed]
20.

Effect of frozen storage duration and cooking on physical and oxidative changes in M. Gastrocnemius pars interna and M. Iliofiburalis of Rhea americana.

Filgueras RS, Gatellier P, Zambiazi RC, Santé-Lhoutellier V.

Meat Sci. 2011 Aug;88(4):645-51. doi: 10.1016/j.meatsci.2011.02.023. Epub 2011 Feb 28.

PMID:
21429676
[PubMed - indexed for MEDLINE]

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