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Items: 1 to 20 of 157

1.

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.

Zhang L, Lin YH, Leng XJ, Huang M, Zhou GH.

Meat Sci. 2013 Oct;95(2):145-50. doi: 10.1016/j.meatsci.2013.05.005. Epub 2013 May 13.

PMID:
23739264
2.

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration.

Zhang H, Peng X, Li X, Wu J, Guo X.

Korean J Food Sci Anim Resour. 2017;37(1):114-122. doi: 10.5851/kosfa.2017.37.1.114. Epub 2017 Feb 28.

3.

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.

Jia N, Kong B, Liu Q, Diao X, Xia X.

Meat Sci. 2012 Aug;91(4):533-9. doi: 10.1016/j.meatsci.2012.03.010. Epub 2012 Mar 21.

PMID:
22483714
4.

Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic.

Mariutti LR, Nogueira GC, Bragagnolo N.

J Food Sci. 2011 Aug;76(6):C909-15. doi: 10.1111/j.1750-3841.2011.02274.x.

PMID:
22417489
5.

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages.

Capitani CD, Hatano MK, Marques MF, Castro IA.

Food Sci Technol Int. 2013 Feb;19(1):69-77. doi: 10.1177/1082013212442184. Epub 2012 Sep 26.

PMID:
23014857
6.

TBARS predictive models of pork sausages stored at different temperatures.

Wenjiao F, Yongkui Z, Yunchuan C, Junxiu S, Yuwen Y.

Meat Sci. 2014 Jan;96(1):1-4. doi: 10.1016/j.meatsci.2013.06.025. Epub 2013 Jun 22.

PMID:
23896130
7.

Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.

Jin SK, Choi JS, Choi YJ, Lee SJ, Lee SY, Hur SJ.

J Food Sci. 2015 Jul;80(7):S1563-7. doi: 10.1111/1750-3841.12920. Epub 2015 Jun 16.

PMID:
26077386
8.

Effect of replacing dietary vitamin E by sage on performance and meatiness of spent hens, and the oxidative stability of sausages produced from their meat.

Loetscher Y, Kreuzer M, Albiker D, Stephan R, Messikommer RE.

Br Poult Sci. 2014;55(5):576-84. doi: 10.1080/00071668.2014.946885. Epub 2014 Oct 10.

PMID:
25068400
9.

Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.

de Almeida PL, de Lima SN, Costa LL, de Oliveira CC, Damasceno KA, dos Santos BA, Campagnol PC.

Meat Sci. 2015 Dec;110:9-14. doi: 10.1016/j.meatsci.2015.06.012. Epub 2015 Jul 2.

PMID:
26156583
11.

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage.

Sampaio GR, Saldanha T, Soares RA, Torres EA.

Food Chem. 2012 Dec 1;135(3):1383-90. doi: 10.1016/j.foodchem.2012.05.103. Epub 2012 Jun 7.

PMID:
22953870
12.

Tunisian Salvia officinalis L. and Schinus molle L. essential oils: their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat.

Hayouni el A, Chraief I, Abedrabba M, Bouix M, Leveau JY, Mohammed H, Hamdi M.

Int J Food Microbiol. 2008 Jul 31;125(3):242-51. doi: 10.1016/j.ijfoodmicro.2008.04.005. Epub 2008 Apr 20.

PMID:
18511141
13.

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.

Baldin JC, Michelin EC, Polizer YJ, Rodrigues I, de Godoy SH, Fregonesi RP, Pires MA, Carvalho LT, Fávaro-Trindade CS, de Lima CG, Fernandes AM, Trindade MA.

Meat Sci. 2016 Aug;118:15-21. doi: 10.1016/j.meatsci.2016.03.016. Epub 2016 Mar 16.

PMID:
27016672
14.

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham.

Clariana M, Guerrero L, Sárraga C, Garcia-Regueiro JA.

Meat Sci. 2012 Feb;90(2):323-9. doi: 10.1016/j.meatsci.2011.07.018. Epub 2011 Jul 28.

PMID:
21856090
15.

Oxidative stability of gelatin coated pork at refrigerated storage.

Herring JL, Jonnalongadda SC, Narayanan VC, Coleman SM.

Meat Sci. 2010 Aug;85(4):651-6. doi: 10.1016/j.meatsci.2010.03.019. Epub 2010 Mar 23.

PMID:
20416806
16.

Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage.

Feng L, Qiao Y, Zou Y, Huang M, Kang Z, Zhou G.

Meat Sci. 2014 Sep;98(1):34-40. doi: 10.1016/j.meatsci.2014.04.001. Epub 2014 Apr 18.

PMID:
24831062
17.

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
18.

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
19.

Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage.

Devatkal SK, Naveena BM.

Meat Sci. 2010 Jun;85(2):306-11. doi: 10.1016/j.meatsci.2010.01.019. Epub 2010 Feb 1.

PMID:
20374904
20.

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork.

Jongberg S, Tørngren MA, Gunvig A, Skibsted LH, Lund MN.

Meat Sci. 2013 Mar;93(3):538-46. doi: 10.1016/j.meatsci.2012.11.005. Epub 2012 Nov 16.

PMID:
23273462

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