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References from Rosemary and oxygen scavenger in active packaging for prevention of high-pressure induced lipid oxidation in pork patties. Local targets link to admitted publications; unresolved targets remain external evidence.
Quality considerations with high pressure processing of fresh and value added meat products
10.1016/j.meatsci.2012.04.024 · 2012 · External reference
Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties
10.1016/j.meatsci.2007.05.015 · 2007 · External reference
Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef
10.1016/j.meatsci.2014.02.006 · 2014 · External reference
Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values
10.1016/s0309-1740(02)00132-8 · 2003 · External reference
Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries
10.1016/j.meatsci.2003.07.004 · 2004 · External reference
Antioxidant active packaging for chicken meat processed by high pressure treatment
10.1016/j.foodchem.2011.05.082 · 2011 · External reference
Kinetics of the formation of radicals in meat during high pressure processing
10.1016/j.foodchem.2012.04.013 · 2012 · External reference
Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants
10.1016/j.foodchem.2013.10.161 · 2014 · External reference
High pressure processing (HPP) of foods and its combination with electron beam processing
2014 · External reference
Effect of rosemary on lipid oxidation in pressure processed, minced chicken breast during refrigerated storage and subsequent heat treatment
10.1007/s00217-005-0013-2 · 2005 · External reference
Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy
10.1016/j.ifset.2006.04.005 · 2007 · External reference
10.1016/j.fpsl.2015.08.004 · 2015 · Admitted local publication
Extension of the display life of lamb with an antioxidant active packaging
10.1016/j.meatsci.2008.04.031 · 2008 · External reference
Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
10.1016/j.meatsci.2010.12.019 · 2011 · External reference
Oxidative stability of processed pork. Assay based on ESR-detection of radicals
10.1007/s002170100357 · 2001 · External reference
Absorption kinetics of oxygen and carbon dioxide scavengers as part of active modified atmosphere packaging
10.1016/j.jfoodeng.2004.11.006 · 2006 · External reference
High pressure effects on lipid oxidation in minced pork
10.1016/0309-1740(96)84584-0 · 1996 · External reference
Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat
10.1111/j.1365-2621.1997.tb12229.x · 1997 · External reference
Use of active packaging structures to control the microbial quality of a ready-to-eat meat product
10.1016/j.foodcont.2012.07.002 · 2013 · External reference
Bioactive packaging technologies for extended shelf life of meat-based products
10.1016/j.meatsci.2007.07.035 · 2008 · External reference
A simple method for the isolation and purification of total lipids from animal tissues
10.1016/s0021-9258(18)64849-5 · 1957 · External reference
Microbial inactivation after high-pressure processing at 600MPa in commercial meat products over its shelf life
10.1016/j.ifset.2004.07.001 · 2004 · External reference
Ultra high pressure treatments of foods
2002 · External reference
The effect of storage on the nutritional quality of meat and bone meal
10.1016/j.anifeedsci.2005.08.012 · 2006 · External reference
The magnetic field as an additional selectivity parameter in fat hydrogenation
10.1007/s11746-997-0192-z · 1997 · External reference
Supplementation of broiler diets with all-rac-alpha- or a mixture of natural sources RRR- alpha-, gamma-, delta-tocopheryl acetate II: effect on the oxidative stability of raw and precooked broiler meat products
10.3382/ps.0742048 · 1995 · External reference
Investigation of packaging systems for shelled walnuts based on oxygen absorbers
10.1021/jf021206h · 2003 · External reference
Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp in cooked ham
10.1016/j.foodcont.2007.06.007 · 2008 · External reference
Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review
10.1016/j.meatsci.2006.04.024 · 2006 · External reference
Recent trends in the use of natural antioxidants for meat and meat products
10.1111/1541-4337.12156 · 2015 · External reference
Shelf life of case-ready beef steaks (Semitendinosus muscle) stored in oxygen-depleted master bag system with oxygen scavengers and CO2/N2 modified atmosphere packaging
10.1016/j.meatsci.2012.10.009 · 2013 · External reference
Effects of high pressure/thermal treatment on lipid oxidation in beef and chicken muscle
10.1016/j.foodchem.2007.03.006 · 2007 · External reference
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
10.1007/s00217-007-0726-5 · 2008 · External reference
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
10.1016/j.meatsci.2008.05.028 · 2008 · External reference
Effect of irradiation, active and modified atmosphere packaging, container oxygen barrier and storage conditions on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)
10.1002/jsfa.4225 · 2011 · External reference
Mechanism of lipid peroxidation in meat and meat products—a review
2005 · External reference
Stabilization of beef meat by a new active packaging containing natural antioxidants
10.1021/jf060775c · 2006 · External reference
Lipid oxidation in high-pressure processed chicken breast muscle during chill storage: critical working pressure in relation to oxidation mechanism
10.1007/s002179900118 · 2000 · External reference
Antimicrobial food packaging in meat industry
10.1016/s0309-1740(02)00121-3 · 2002 · External reference
Opportunities and challenges in high pressure processing of foods
10.1080/10408390600626420 · 2007 · External reference
Active and intelligent packaging systems for a modern society
10.1016/j.meatsci.2014.06.031 · 2014 · External reference
Plant extracts as natural antioxidants in meat and meat products
10.1016/j.meatsci.2014.03.020 · 2014 · External reference
Lipid-derived off-flavours in meat
1998 · External reference
Understanding oxidation processes in foods
2010 · External reference
Unresolved reference
2012 · External reference
Food technologies: packaging
10.1016/b978-0-12-378612-8.00273-0 · 2014 · External reference
Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time
10.1007/s00217-004-0931-4 · 2004 · External reference
