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Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef

• Authors : Jessie B. Van Buren; Brooklyn Epperson; Sierra Jepsen

Subjects: antioxidants; frozen; shelf life

• Source: Foods, Vol 13, Iss 10, p 1476 (2024)

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Proteomic and metabolomic analysis of ageing beef exudate to determine that iron metabolism enhances muscle protein and lipid oxidation

• Authors : Jun Liu; Cuili Pan; Hui Yue

Subjects: Exudate; Beef; Ageing

• Source: Food Chemistry: X, Vol 20, Iss , Pp 101038- (2023)

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Fatty acid profile and lipid oxidation of dry aged beef

• Authors : Zuljargal, Gantumur; Chimegee, Nagaaranz; Dashmaa, Dashdorj

Subjects: Hanwoo; beef; postmortem aging

• Source: Mongolian Journal of Agricultural Sciences; Vol. 16 No. 38 (2023); 1-6 ; 2524-0722 ; 2310-6212

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The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties.

• Authors : CABI, Alime¹ ; SARIÇOBAN, Cemalettin¹; ÜNAL, Kübra¹

Subjects: *BEEF; *OXIDATION; *MICROWAVE ovens

• Source: Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi. Apr2022, Vol. 36 Issue 1, p114-119. 6p.

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Colour Stability and Lipid Oxidation of Beef Longissimus Lumborum under Different Packaging Conditions

• Authors : Bonny Dadji Stéphane Serge; Li Xin; Li Zheng

Subjects: beef; vacuum; modified atmosphere packaging

• Source: Polish Journal of Food and Nutrition Sciences, Vol 67, Iss 4, Pp 275-282 (2017)

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The effects of rapeseed cake intake during the finishing period on the fatty-acid composition of the longissimus muscle of Limousin steers and changes in meat colour and lipid oxidation during storage.

• Authors : Benhissi, H.¹ ; García-Rodríguez, A.¹; Beltrán de Heredia, I.¹

• Source: Animal Production Science. 2020, Vol. 60 Issue 7, p1103-1110. 8p.

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Effects of dried tomato waste powder levels on lycopene content, lipid oxidation, color, antioxidant activity, and sensory properties of frankfurter sausage made from Thai native beef.

• Authors : Sarong So¹; Suthipong Uriyapongson¹ ; Juntanee Uriyapongson²

• Source: Songklanakarin Journal of Science & Technology. Jan/Feb2020, Vol. 42 Issue 1, p27-34. 8p.

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Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties

• Authors : Ana Paula B. Fruet; Francine M. Giotto; Mozart A. Fonseca

Subjects: beef; condensed tannin; Quebracho

• Source: Foods, Vol 9, Iss 5, p 667 (2020)

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Effect of ohmic cooking followed by an infrared cooking method on lipid oxidation and formation of polycylic aromatic hydrocarbons (PAH) of beef muscle.

• Authors : Özcan, A. Uzun¹ ; Maskan, M.²; Bedir, M.³

Subjects: *COOKING; *RESISTANCE heating; *AROMATIC compounds

• Source: Grasas y Aceites. Oct-Dec2018, Vol. 69 Issue 4, p1-10. 10p.

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온도편차가 한우고기의 장기간 숙성 중 보수력, 연도, 지방산화 및 육색안전성에 미치는 영향

• Authors : 강선문¹; 안달래²; 성필남³

• Source: Journal of the Korean Society of Food Culture. Dec2019, Vol. 34 Issue 6, p771-778. 8p.

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