Works matching DE "METMYOGLOBIN"
Results: 41
Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics<sup>,</sup>.
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- Translational Animal Science, 2020, v. 4, n. 3, p. 1, doi. 10.1093/tas/txaa135
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The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability.
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- Translational Animal Science, 2020, v. 4, n. 1, p. 339, doi. 10.1093/tas/txz149
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The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2018, v. 32, n. 3, p. 502, doi. 10.15316/SJAFS.2018.129
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274 Impact of Feeding Oxidized Oils to Induce Oxidative Stress on the Quality of Pork.
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- Journal of Animal Science, 2018, v. 96, p. 147, doi. 10.1093/jas/sky073.271
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187 Dietary High Oleic Soybean Oil: Growth Performance, Carcass Performance, and Meat Quality of Market Lambs.
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- Journal of Animal Science, 2018, v. 96, p. 99, doi. 10.1093/jas/sky073.184
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RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.
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- Journal of Animal Science, 2016, v. 94, n. 10, p. 4457, doi. 10.2527/jas.2016-0728
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Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability.
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- Journal of Animal Science, 2016, v. 94, n. 9, p. 4030, doi. 10.2527/jas.2016-0488
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Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility.
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- Journal of Animal Science, 2016, v. 94, n. 9, p. 4016, doi. 10.2527/jas.2016-0487
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Meat Characteristics and Quality Changes during Storage of Boer Crossbred Goat Dressed via Conventional-Skinning and Singeing Methods.
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- Walailak Journal of Science & Technology, 2016, v. 13, n. 2, p. 101
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THE EFFECTS of VACUUM TUMBLING COMBINED with SODIUM TRIPOLYPHOSPHATE on LIPOLYTIC and OXIDATIVE CHANGES in BEEF DÖNER.
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- GIDA: The Journal of Food, 2014, v. 39, n. 5, p. 259, doi. 10.15237/gida.GD14033
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Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 4, p. 1606, doi. 10.1002/jsfa.8635
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Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3195, doi. 10.1002/jsfa.8164
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Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna.
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- Food Science & Technology Research, 2021, v. 27, n. 3, p. 2, doi. 10.3136/fstr.27.397
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- Article
Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.
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- International Food Research Journal, 2014, v. 21, n. 1, p. 139
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In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters.
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- Food & Bioprocess Technology, 2017, v. 10, n. 1, p. 131, doi. 10.1007/s11947-016-1804-0
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Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon ( Capra aegagrus hircus).
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2347, doi. 10.1007/s11947-015-1617-6
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Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork.
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- Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2507, doi. 10.1007/s11947-013-1223-4
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Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage.
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- Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 588, doi. 10.1007/s11947-013-1118-4
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A mechanistic study of the formation of hydroxyl radicals induced by horseradish peroxidase with NADH.
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- Journal of Biochemistry, 2012, v. 152, n. 2, p. 199, doi. 10.1093/jb/mvs068
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Mechanisms of HNO Reactions with Ferric Heme Proteins.
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- Angewandte Chemie, 2018, v. 130, n. 51, p. 16896, doi. 10.1002/ange.201807699
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In vitro characterization of polyacrylamide hydrogels for application as implant coating for stimulus-responsive local drug delivery.
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- Polymers for Advanced Technologies, 2014, v. 25, n. 11, p. 1234, doi. 10.1002/pat.3294
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- Article
Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage.
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- European Food Research & Technology, 2016, v. 242, n. 12, p. 2119, doi. 10.1007/s00217-016-2708-y
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- Article
Proteins degradation value in cured meat product made from M. Cutaneous- omo brachialis muscle of bovine.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 387, doi. 10.1007/s00217-013-2109-4
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Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles.
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- European Food Research & Technology, 2013, v. 236, n. 4, p. 579, doi. 10.1007/s00217-012-1903-8
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Evaluation of Modified Atmospheric Packaged Chicken Breast Meat during Refrigeration Storage.
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- Journal of Meat Science, 2024, v. 19, n. 1, p. 67, doi. 10.48165/jms.2024.19.01.09
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Influence of dietary vitamin D<sub>3</sub> supplementation on the color changes in longissimus lumborum, vastus lateralis, semitendinosus, and semimembranosus beef muscles.
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- Turkish Journal of Veterinary & Animal Sciences, 2017, v. 41, n. 1, p. 127, doi. 10.3906/vet-1506-69
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Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2.
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- Journal of Animal Science, 1993, v. 71, n. 7, p. 1812, doi. 10.2527/1993.7171812x
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- Article
STUDY ON THE BEEF PIGMENTS.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2013, v. 17, n. 1, p. 47, doi. 10.2478/aucft-2013-0005
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Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions.
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- South African Journal of Animal Science, 2017, v. 47, n. 6, p. 794, doi. 10.4314/sajas.v47i6.7
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- Article
Intramuscular variation in mitochondrial functionality of beef semimembranosus.
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- South African Journal of Animal Science, 2017, v. 47, n. 5, p. 635, doi. 10.4314/sajas.v47i5.6
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Fatty acids, lipid and protein oxidation, metmyoglobin reducing activity and sensory attributes of biceps femoris muscle in goats fed a canola and palm oil blend.
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- South African Journal of Animal Science, 2016, v. 46, n. 2, p. 139, doi. 10.4314/sajas.v46i2.4
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Rapid Myoglobin Aggregation through Glucosamine-Induced α-Dicarbonyl Formation.
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- PLoS ONE, 2015, v. 10, n. 9, p. 1, doi. 10.1371/journal.pone.0139022
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EFFECTS OF NATURAL ANTIOXIDANTS ON COLOUR STABILITY, LIPID OXIDATION AND METMYOGLOBIN REDUCING ACTIVITY IN RAW BEEF PATTIES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 38, doi. 10.17306/J.AFS.2015.1.4
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A Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability.
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- Basrah Journal of Agricultural Sciences, 2024, v. 37, n. 1, p. 303, doi. 10.37077/25200860.2024.37.1.24
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- Article
Effect of Dietary Supplementing Cumin (Cuminum cyminum L.) on Meat Traits of the Broiler Chicks.
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- Basrah Journal of Agricultural Sciences, 2020, v. 33, n. 1, p. 159, doi. 10.37077/25200860.2020.33.1.12
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- Article
Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide.
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- Journal of Biological Inorganic Chemistry (JBIC), 2014, v. 19, n. 6, p. 805, doi. 10.1007/s00775-014-1112-y
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A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil.
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- Ruminants, 2023, v. 3, n. 3, p. 172, doi. 10.3390/ruminants3030016
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The effects of incorporating chitosan on the functional and physical characteristics of ground beef patties.
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- Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2021, v. 72, n. 1, p. 27, doi. 10.31083/0003-925x-72-27
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- Article
Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s490, doi. 10.1111/j.1365-2621.2005.tb11497.x
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- Article
Visual and Spectrophotometric Evaluations of Beef Color Stability.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 518, doi. 10.1111/j.1365-2621.1992.tb05530.x
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- Article
Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef.
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- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1278, doi. 10.1111/j.1365-2621.1990.tb03915.x
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- Article