Kinetics of the formation of radicals in meat during high pressure processing
- 1 October 2012
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 134 (4) , 2114-2120
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- Antioxidant active packaging for chicken meat processed by high pressure treatmentFood Chemistry, 2011
- Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressureMeat Science, 2010
- Biotechnology under high pressure: applications and implicationsTrends in Biotechnology, 2009
- Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopyInnovative Food Science & Emerging Technologies, 2007
- Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscleEuropean Food Research and Technology, 2006
- Effect of rosemary on lipid oxidation in pressure-processed, minced chicken breast during refrigerated storage and subsequent heat treatmentEuropean Food Research and Technology, 2005
- Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurriesMeat Science, 2004
- Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal valuesMeat Science, 2003
- Oxidative stability of processed pork. Assay based on ESR-detection of radicalsEuropean Food Research and Technology, 2001
- Catalytic Mechanism of Lipid Oxidation following High Pressure Treatment in Pork Fat and MeatJournal of Food Science, 1997