Research graph
References from Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef. Local targets link to admitted publications; unresolved targets remain external evidence.
Beef color evolution as a function of ultimate pH
10.1016/s0309-1740(00)00133-9 · 2001 · External reference
Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water holding capacity and extractible protein of pre rigor and post rigor ground beef
10.1016/0309-1740(91)90024-k · 1991 · External reference
Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions
10.1016/j.meatsci.2003.07.006 · 2004 · External reference
Antioxidant determination by the use of a stable free radical
2002 · External reference
Effect of cooking method on the nutritional value of Piemontese beef
2012 · External reference
Effect of vacuum and modified atmosphere packaging on the quality of pork loin
10.1007/s00217-004-0970-x · 2004 · External reference
Moringa oleifera leaves extract: A natural antioxidant for retarding lipid peroxidation in cooked goat meat patties
10.1111/j.1365-2621.2011.02881.x · 2012 · External reference
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
10.1016/j.meatsci.2014.01.023 · 2014 · External reference
The biochemical basis for discoloration in fresh meat: A review
10.1111/j.1745-4573.1990.tb00366.x · 1990 · External reference
Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage
10.1016/j.meatsci.2011.10.008 · 2012 · External reference
Meat spoilage and evaluation of the potential storage life of fresh meat
10.4315/0362-028x-46.5.444 · 1983 · External reference
The mechanism of antioxidant action in vitro
1990 · External reference
Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties
10.1016/j.meatsci.2009.10.020 · 2010 · External reference
Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves
10.1007/s13197-011-0383-3 · 2012 · External reference
Unresolved reference
1978 · External reference
Dietary citrus pulp reduces lipid oxidation in lamb meat
10.1016/j.meatsci.2013.12.014 · 2014 · External reference
Lipid oxidation in biological and food systems
1995 · External reference
10.1016/j.fpsl.2013.10.004 · 2014 · Admitted local publication
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water holding capacity in porcine longissimus muscle
10.1016/s0309-1740(99)00005-4 · 1999 · External reference
Effects of Radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage
10.1016/j.lwt.2011.11.007 · 2012 · External reference
Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display
10.1016/s0921-4488(01)00232-2 · 2001 · External reference
Advances in apoptotic mediated proteolysis in meat tenderisation
10.1016/j.meatsci.2012.03.013 · 2012 · External reference
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization
10.1016/j.meatsci.2010.04.001 · 2010 · External reference
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
10.1016/j.meatsci.2006.11.003 · 2007 · External reference
Current research in meat colour
10.1016/j.meatsci.2005.03.003 · 2005 · External reference
Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef
10.1016/j.foodcont.2010.02.018 · 2010 · External reference
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties
10.1016/j.meatsci.2004.11.010 · 2005 · External reference
Total phenolic compounds, flavonoids and radical scavenging activity of 21 selected tropical plants
10.1111/j.1750-3841.2009.01401.x · 2009 · External reference
Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties
2012 · External reference
Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine
10.1016/s0031-9422(02)00754-9 · 2003 · External reference
Retardation of quality changes of Pacific white shrimp by green tea extract treatment and modified atmosphere packaging during refrigerated storage
10.1016/j.ijfoodmicro.2011.07.002 · 2011 · External reference
Comparison of different methods for measuring water holding capacity and juiciness of pork versus online screening methods
10.1016/s0309-1740(98)00123-5 · 1999 · External reference
Studies on modified atmosphere packaging of thin sliced beef. 1. Effect of 2 modified atmosphere packaging systems on pH value, microbial growth, metmyoglobin formation and lipid oxidation of thin sliced beef
10.3136/nskkk.42.498 · 1995 · External reference
Plant extracts as natural antioxidants in meat and meat products
10.1016/j.meatsci.2014.03.020 · 2014 · External reference
Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves
10.1021/jf020444+ · 2003 · External reference
Understanding critical factors for the quality and shelf-life of MAP fresh meat: A review
10.1080/10408390903531384 · 2011 · External reference
Colorimetry of total phenolics with phophomolybdicphosphotungtic acid reagents
10.5344/ajev.1965.16.3.144 · 1965 · External reference
A survey of the malonaldehyde content of retail meats and fish
10.1111/j.1365-2621.1978.tb15256.x · 1978 · External reference
Economic implications of improved colour stability in beef
2000 · External reference
Antioxidant activity and total phenolic content of Moringa oleifera leaves in two stages of maturity
10.1007/s11130-009-0141-0 · 2009 · External reference
The influence of mechanically deboned meat and pH on the water holding capacity and texture of emulsion type meat products
10.1016/0309-1740(88)90046-0 · 1988 · External reference
Effects of heat on meat proteins. Implications on structure and quality of meat products
10.1016/j.meatsci.2004.11.021 · 2005 · External reference
Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham
10.1016/j.lwt.2006.03.024 · 2007 · External reference
Effect of postmortem muscle changes in poultry meat loaf properties
10.1111/j.1365-2621.1973.tb01444.x · 1973 · External reference
Goat meat quality
10.1016/j.smallrumres.2005.06.009 · 2005 · External reference
Antioxidative properties of methanolic extracts from peanut hulls
10.1007/bf02552711 · 1993 · External reference
