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Effect of high hydrostatic pressure on the oxidation of washed muscle with added chicken hemoglobin.

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The role of chicken hemoglobin in lipid oxidation of washed chicken muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. The observed decrease in redness was higher with elevated pressures (5.0 vs 3.7). During storage, redness decreased in samples exposed to 400 and

Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products.

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The objective of this study was to evaluate the effect of irradiation on lipid/protein oxidation, color changes, and off-odor volatiles production in uncured and cured cooked turkey meat products. Uncured cooked turkey breast meat and cured commercial turkey breast rolls and ham were prepared and

Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere.

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Four commercial rosemary oleoresin preparations were added to ground chicken thigh meat at the recommended levels of the manufacturer then packaged in 80% O(2)-20% CO(2) modified atmosphere trays. The rosemary preparations differed in oil and water solubility, dispersion properties, or both.

Quality of comminuted sausages formulated from mechanically deboned poultry meat.

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Comminuted sausages formulated with mechanically deboned poultry meat-MDPM (turkey or chicken, frame or neck) treated in different ways before production (vacuum packed MDPM or air packed skeletons deboned at production) and stored frozen for 6 or 18 weeks have been studied using a full-factorial

Effect of dry honey on the shelf life of packaged turkey slices.

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The development of off-flavors from oxidation reactions in cooked turkey products is a common problem and results in a less desirable, rancid flavor. Various strategies have been evaluated to minimize this off-flavor development, including vacuum and modified atmosphere packaging, feeding

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.

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The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin), pine bark extract (Pycnogenol), and oleoresin rosemary (Herbalox) on microbial growth, color change, and lipid oxidation were investigated in cooked ground beef. When compared to the control,

Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.

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BACKGROUND Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural

Lipid oxidation in trout muscle is strongly inhibited by a protein that specifically binds hemin released from hemoglobin.

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The recombinant streptococcal protein apoShp can be used as a probe for hemoglobin (Hb) reactivity in fish muscle due to its specific affinity for hemin that is released from Hb at post-mortem pH values. Hemin affinity measurements indicated that apoShp binds hemin released from Hb but not myoglobin

Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef.

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Ground beef with 10%, 15%, or 20% fat were added with none, 0.05% ascorbic acid + 0.01%alpha-tocopherol, or 0.05% ascorbic acid + 0.01%alpha-tocopherol + 0.01% sesamol, and irradiated at 0 or 2.5 kGy. The meat samples were displayed under fluorescent light for 14 d at 4 degrees C. Color, lipid

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics.

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Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the

Effects of packaging atmospheres on shelf-life quality of ground ostrich meat.

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Fresh ground ostrich meat was packaged under high oxygen (O2), high nitrogen (N2), vacuum (VAC) and ambient air (AIR) atmospheres, stored at 4±1°C and displayed under 1700±100lux of fluorescent lighting for 9 days. The meat was evaluated for changes in typical shelf-life characteristics consisting

Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage.

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The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or

Physicochemical properties, and antioxidant and antimicrobial effects of garlic and onion powder in fresh pork belly and loin during refrigerated storage.

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Pork loin and belly cuts were pumped to 110% of their original weight with solutions containing 5% of various ingredients (sodium ascorbate, garlic, and onion powder), and evaluated the physicochemical properties, and antioxidant and antimicrobial activities during refrigerated storage at 8 degrees

Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef.

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Defatted Carmel variety almond skin powder (ASP) irradiated at 0, 10, 20, and 30 kGy was mixed with ground top round beef at 0.5% (w/w) and stored at 4 degrees C. Color stability, peroxide values (PV), conjugated dienes (CD), thiobarbituric acid reactive species (TBARS), and hexanal were determined

Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices.

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The experiment was conducted to assess the protective effects of Momordica grosvenori extract (MGE) against lipid and protein oxidation-induced damage in vacuum-packed dried minced pork slices stored at room temperature for 21days. Antioxidant activity of MGE was evaluated by measuring its radical

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