Works matching DE "METMYOGLOBIN"

Results: 41

Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage.

Published in:

European Food Research & Technology, 2016, v. 242, n. 12, p. 2119, doi. 10.1007/s00217-016-2708-y

By:

Alonso, Verónica;
Muela, Erica;
Tenas, Javier;
Calanche, Juan;
Roncalés, Pedro;
Beltrán, José

Publication type:

Article

Proteins degradation value in cured meat product made from M. Cutaneous- omo brachialis muscle of bovine.

Published in:

European Food Research & Technology, 2014, v. 238, n. 3, p. 387, doi. 10.1007/s00217-013-2109-4

By:

Ahhmed, Abdulatef;
Kaneko, Gen;
Ushio, Hideki;
Karaman, Safa;
Inomata, Tomo;
Sakata, Ryoichi;
Yetim, Hasan

Publication type:

Article

Effect of postmortem time on the metmyoglobin reductase activity, oxygen consumption, and colour stability of different lamb muscles.

Published in:

European Food Research & Technology, 2013, v. 236, n. 4, p. 579, doi. 10.1007/s00217-012-1903-8

By:

Gao, Xiaoguang;
Xie, Li;
Wang, Zhenyu;
Li, Xingmin;
Luo, Hailing;
Ma, Changwei;
Dai, Ruitong

Publication type:

Article

Influence of dietary vitamin D<sub>3</sub> supplementation on the color changes in longissimus lumborum, vastus lateralis, semitendinosus, and semimembranosus beef muscles.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2017, v. 41, n. 1, p. 127, doi. 10.3906/vet-1506-69

By:

RAFALSKA, Urszula Karolina

Publication type:

Article

Dietary versus postmortem supplementation of vitamin E on pigment and lipid stability in ground beef2.

Published in:: Journal of Animal Science, 1993, v. 71, n. 7, p. 1812, doi. 10.2527/1993.7171812x
Publication type:: Article

Visual and Spectrophotometric Evaluations of Beef Color Stability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 518, doi. 10.1111/j.1365-2621.1992.tb05530.x

By:

ARNOLD, R.N.;
SCHELLER, K.K.;
ARP, S.C.;
WILLIAMS, S.N.;
SCHAEFER, D.M.

Publication type:

Article

Influence of Aerobic Metmyoglobin Reducing Capacity on Color Stability of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1278, doi. 10.1111/j.1365-2621.1990.tb03915.x

By:

FAUSTMAN, C.;
CASSENS, R.G.

Publication type:

Article

The Effects of Phytic Acid, Carnosine and Butylated Hydroxylanisole on Some Properties of Mechanically Deboned Chicken Patties during Frozen Storage.

Published in:

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

By:

ÖZER, Özgül;
SARIÇOBAN, Cemalettin;
ÜNAL, Kübra

Publication type:

Article

Effects of supplementing docosahexaenoic acid-rich microalgae and antioxidants on beef longissimus lumborum steak color stability and sensory characteristics<sup>,</sup>.

Published in:

Translational Animal Science, 2020, v. 4, n. 3, p. 1, doi. 10.1093/tas/txaa135

By:

Phelps, Kelsey J;
Drouillard, James S;
O'Quinn, Travis G;
Houser, Terry A;
Gonzalez, John M

Publication type:

Article

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability.

Published in:

Translational Animal Science, 2020, v. 4, n. 1, p. 339, doi. 10.1093/tas/txz149

By:

Gonzalez, John M;
Houser, Terry A;
O'Quinn, Travis G;
Nuttelman, Dennis E;
Odgaard, Richard L;
Coulter, John M;
Faltys, Gary;
Stelzleni, Alexander M;
Azain, Michael J

Publication type:

Article

Metmyoglobin reducing activity in the mitochondrial fraction from the dark muscle of tuna.

Published in:: Food Science & Technology Research, 2021, v. 27, n. 3, p. 2, doi. 10.3136/fstr.27.397
Publication type:: Article

Carcass and meat quality of Boer and indigenous goats of South Africa under delayed chilling conditions.

Published in:

South African Journal of Animal Science, 2017, v. 47, n. 6, p. 794, doi. 10.4314/sajas.v47i6.7

By:

Pophiwa, P.;
Webb, E. C.;
Frylinck, L.

Publication type:

Article

Intramuscular variation in mitochondrial functionality of beef semimembranosus.

Published in:

South African Journal of Animal Science, 2017, v. 47, n. 5, p. 635, doi. 10.4314/sajas.v47i5.6

By:

Nair, M. N.;
Ramanathan, R.;
Rentfrow, G.;
Suman, S. P.

Publication type:

Article

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.

Published in:

South African Journal of Animal Science, 2016, v. 46, n. 2, p. 139, doi. 10.4314/sajas.v46i2.4

By:

Adeyemi, K. D.;
Ismail, M.;
Ebrahimi, M.;
Sabow, A. B.;
Shittu, R. M.;
Karim, R.;
Sazili, A. Q.

Publication type:

Article

Dietary vitamin E dosage and source affects meat quality parameters in light weight lambs.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 4, p. 1606, doi. 10.1002/jsfa.8635

By:

Martín‐Tereso, Javier;
Leal, Leonel N.;
den Hartog, Leo A.;
Hendriks, Wouter H.;
Beltrán, José A.;
Alonso, Verónica;
Bello, José M.

Publication type:

Article

Valorization of functional properties of extract and powder of olive leaves in raw and cooked minced beef meat.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3195, doi. 10.1002/jsfa.8164

By:

Aouidi, Fathia;
Okba, Aicha;
Hamdi, Moktar

Publication type:

Article

Mechanisms of HNO Reactions with Ferric Heme Proteins.

Published in:

Angewandte Chemie, 2018, v. 130, n. 51, p. 16896, doi. 10.1002/ange.201807699

By:

Shi, Yelu;
Zhang, Yong

Publication type:

Article

STUDY ON THE BEEF PIGMENTS.

Published in:

Acta Universitatis Cinbinesis, Series E : Food Technology, 2013, v. 17, n. 1, p. 47, doi. 10.2478/aucft-2013-0005

By:

DRĂGHICI, Olga;
AVRAM, Ionuţ;
HÎRÎCIU, Daniela;
NAN, Mădălina;
TOADER, Alina

Publication type:

Article

A mechanistic study of the formation of hydroxyl radicals induced by horseradish peroxidase with NADH.

Published in:

Journal of Biochemistry, 2012, v. 152, n. 2, p. 199, doi. 10.1093/jb/mvs068

By:

Miura, Toshiaki

Publication type:

Article

A Comprehensive Review of Modified Atmosphere Packaging for Poultry Meat: Effects on the Qualitative Characteristics and Shelf-Life Stability.

Published in:

Basrah Journal of Agricultural Sciences, 2024, v. 37, n. 1, p. 303, doi. 10.37077/25200860.2024.37.1.24

By:

Al-Hilphy, Asaad R.;
Al-Asadi, Majid H.;
Khalaf, Jalilah H.;
Khaneghah, Amin Mousavi

Publication type:

Article

Effect of Dietary Supplementing Cumin (Cuminum cyminum L.) on Meat Traits of the Broiler Chicks.

Published in:

Basrah Journal of Agricultural Sciences, 2020, v. 33, n. 1, p. 159, doi. 10.37077/25200860.2020.33.1.12

By:

Majid, Rauf H.;
Albashr, Tariq Kh. M.;
Hamma, Arazu A.;
Khidhir, Zaid Kh.

Publication type:

Article

In vitro characterization of polyacrylamide hydrogels for application as implant coating for stimulus-responsive local drug delivery.

Published in:

Polymers for Advanced Technologies, 2014, v. 25, n. 11, p. 1234, doi. 10.1002/pat.3294

By:

Minrath, Ingo;
Arbeiter, Daniela;
Schmitz, Klaus‐Peter;
Sternberg, Katrin;
Petersen, Svea

Publication type:

Article

Traditional cured meat-making process degrades the proteins of M. latissimus dorsi of bovine.

Published in:

International Food Research Journal, 2014, v. 21, n. 1, p. 139

By:

Ahhmed, M. A.

Publication type:

Article

In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 1, p. 131, doi. 10.1007/s11947-016-1804-0

By:

De Maere, Hannelore;
Chollet, Sylvie;
Claeys, Erik;
Michiels, Chris;
Govaert, Marlies;
De Mey, Eveline;
Paelinck, Hubert;
Fraeye, Ilse

Publication type:

Article

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon ( Capra aegagrus hircus).

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2347, doi. 10.1007/s11947-015-1617-6

By:

Jalarama Reddy, K.;
Jayathilakan, K.;
Chauhan, O.;
Pandey, M.;
Radhakrishna, K.

Publication type:

Article

Effects of ε-Polylysine on Physicochemical Characteristics of Chilled Pork.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 9, p. 2507, doi. 10.1007/s11947-013-1223-4

By:

Li, Ying-Qiu;
Feng, Jian-Ling;
Han, Qing;
Dai, Zeng-Ying;
Liu, Wen;
Mo, Hai-Zhen

Publication type:

Article

Effects of High-Pressure Treatments on the Redox State of Porcine Myoglobin and Color Stability of Pork During Cold Storage.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 2, p. 588, doi. 10.1007/s11947-013-1118-4

By:

Chun, Ji-Yeon;
Min, Sang-Gi;
Hong, Geun-Pyo

Publication type:

Article

Outer-sphere oxidation of Fe(II) in nitrosylmyoglobin by ferricyanide.

Published in:

Journal of Biological Inorganic Chemistry (JBIC), 2014, v. 19, n. 6, p. 805, doi. 10.1007/s00775-014-1112-y

By:

Møller, Jens;
Skibsted, Leif

Publication type:

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.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. s490, doi. 10.1111/j.1365-2621.2005.tb11497.x

By:

Sohn, Jeong-Ho;
Taki, Yusuke;
Ushio, Hideki;
Kohata, Tomoko;
Shioya, Itaru;
Ohshima, Toshiaki

Publication type:

Article

Rapid Myoglobin Aggregation through Glucosamine-Induced α-Dicarbonyl Formation.

Published in:

PLoS ONE, 2015, v. 10, n. 9, p. 1, doi. 10.1371/journal.pone.0139022

By:

Hrynets, Yuliya;
Ndagijimana, Maurice;
Betti, Mirko

Publication type:

Article

Evaluation of Modified Atmospheric Packaged Chicken Breast Meat during Refrigeration Storage.

Published in:

Journal of Meat Science, 2024, v. 19, n. 1, p. 67, doi. 10.48165/jms.2024.19.01.09

By:

Tahseen, Aaliya;
Gurunathan, Kandeepan

Publication type:

Article

274 Impact of Feeding Oxidized Oils to Induce Oxidative Stress on the Quality of Pork.

Published in:

Journal of Animal Science, 2018, v. 96, p. 147, doi. 10.1093/jas/sky073.271

By:

Dilger, A C;
Overholt, M F;
Boler, D D;
Kerr, B J

Publication type:

Article

187 Dietary High Oleic Soybean Oil: Growth Performance, Carcass Performance, and Meat Quality of Market Lambs.

Published in:

Journal of Animal Science, 2018, v. 96, p. 99, doi. 10.1093/jas/sky073.184

By:

Belon, D L;
Peckman, T E;
Shane, M C;
Wiegand, B R;
Rickard, J W

Publication type:

Article

RAPID COMMUNICATION: Impact of contemporary light sources on oxidation of fresh ground beef.

Published in:

Journal of Animal Science, 2016, v. 94, n. 10, p. 4457, doi. 10.2527/jas.2016-0728

By:

Cooper, J. V.;
Wiegand, B. R.;
Koc, A. B.;
Schumacher, L.;
Grün, I.;
Lorenzen, C. L.

Publication type:

Article

Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4067/2) to beef heifers. II: Effects on ground beef color and palatability.

Published in:

Journal of Animal Science, 2016, v. 94, n. 9, p. 4030, doi. 10.2527/jas.2016-0488

By:

Phelps, K. J.;
Drouillard, J. S.;
O'Quinn, T. G.;
Burnett, D. D.;
Blackmon, T. L.;
Axman, J. E.;
Van Bibber-Krueger, C. L.;
Gonzalez, J. M.

Publication type:

Article

Feeding microalgae meal (All-G Rich™; Schizochytrium limacinum CCAP 4087/2) to beef heifers. I: Effects on longissimus lumborum steak color and palatibility.

Published in:

Journal of Animal Science, 2016, v. 94, n. 9, p. 4016, doi. 10.2527/jas.2016-0487

By:

Phelps, K. J.;
Drouillard, J. S.;
O'Quinn, T. G.;
Burnett, D. D.;
Blackmon, T. L.;
Axman, J. E.;
Van Bibber-Krueger, C. L.;
Gonzalez, J. M.

Publication type:

Article

Meat Characteristics and Quality Changes during Storage of Boer Crossbred Goat Dressed via Conventional-Skinning and Singeing Methods.

Published in:

Walailak Journal of Science & Technology, 2016, v. 13, n. 2, p. 101

By:

Aronal Arief PUTRA;
Saowakon WATTANACHANT;
Chaiyawan WATTANACHANT

Publication type:

Article

A Comparative Study on Meat Quality Characteristics of Murrah Buffalo and Nellore Cattle Commercialized in Southeastern Brazil.

Published in:

Ruminants, 2023, v. 3, n. 3, p. 172, doi. 10.3390/ruminants3030016

By:

Andrade, Bruna Fernandes;
Rodrigues, Lorena Mendes;
De Paula, Luiza Maria Amaral Frossard;
Torres Filho, Robledo de Almeida;
Fontes, Paulo Rogério;
Ramos, Eduardo Mendes;
Ramos, Alcinéia de Lemos Souza

Publication type:

Article

The effects of incorporating chitosan on the functional and physical characteristics of ground beef patties.

Published in:

Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene, 2021, v. 72, n. 1, p. 27, doi. 10.31083/0003-925x-72-27

By:

Aşık-Canbaz, Emine;
Demirhan, Burak;
Kızılkaya, Ece;
Candoğan, Kezban

Publication type:

Article

THE EFFECTS of VACUUM TUMBLING COMBINED with SODIUM TRIPOLYPHOSPHATE on LIPOLYTIC and OXIDATIVE CHANGES in BEEF DÖNER.

Published in:

GIDA: The Journal of Food, 2014, v. 39, n. 5, p. 259, doi. 10.15237/gida.GD14033

By:

Soncu, Eda Demirok;
Kolsarıcı, Nuray;
Akoğlu, İlker Turan;
Bektaş, Gökhan

Publication type:

Article

EFFECTS OF NATURAL ANTIOXIDANTS ON COLOUR STABILITY, LIPID OXIDATION AND METMYOGLOBIN REDUCING ACTIVITY IN RAW BEEF PATTIES.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 1, p. 38, doi. 10.17306/J.AFS.2015.1.4

By:

Fang Liu;
Qian Xu;
Ruitong Dai;
Yuanying Ni

Publication type:

Article