scholarly journals Use of ultrasound and acerola (Malpighia emarginata) residue extract tenderness and lipid oxidation of pork meat

2021 ◽  
Author(s):  
Chimenes Darlan Leal de ARAÚJO ◽  
Gledson Firmino Gonçalves da SILVA ◽  
Jorge Luiz Santos de ALMEIDA ◽  
Neila Lidiany RIBEIRO ◽  
Leonardo Augusto Fonseca PASCOAL ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Pork Meat ◽  
Malpighia Emarginata

Effects of Pork Meat Cut and Packaging Type on Lipid Oxidation and Oxidative Products during Refrigerated Storage (8 °C)

2008 ◽  
Vol 73 (3) ◽  
pp. C127-C134 ◽  
Author(s):  
S.Y. Park ◽  
Y.J. Kim ◽  
H.C. Lee ◽  
S.S. Yoo ◽  
J.H. Shim ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Oxidative Products

Combination of spectra and image information of hyperspectral imaging data for fast prediction of lipid oxidation attributes in pork meat

2019 ◽  
Vol 42 (6) ◽  
pp. e13225 ◽  
Author(s):  
Joshua H. Aheto ◽  
Xingyi Huang ◽  
Xiaoyu Tian ◽  
Yi Ren ◽  
Ernest Bonah ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Hyperspectral Imaging ◽  
Pork Meat ◽  
Imaging Data ◽  
Image Information ◽  
Fast Prediction

scholarly journals Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid

2018 ◽  
Vol 48 (4) ◽  
Author(s):  
Flavia Perlo ◽  
Romina Fabre ◽  
Patricia Bonato ◽  
Carolina Jenko ◽  
Osvaldo Tisocco ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Water Content ◽  
Microbial Growth ◽  
Consumer Demand ◽  
Rosemary Extract ◽  
Drip Loss ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Surface Application

ABSTRACT: There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed.

scholarly journals Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts

2021 ◽  
Author(s):  
Anna Maria Kaczmarek ◽  
Małgorzata Muzolf-Panek
Keyword(s):  
Lipid Oxidation ◽  
Plant Extracts ◽  
Predictive Models ◽  
Lipid Fraction ◽  
External Validation ◽  
Predictive Modelling ◽  
Validation Dataset ◽  
Pork Meat ◽  
Ground Pork ◽  
Tbars Values

AbstractThe aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R2 coefficients (0.98–0.99). Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.83) and log-logistic (R2 = 0.84) models as well as ANN (R2 = 0.99) model can predict TBARS changes in raw ground pork meat during storage.

Inhibition of protein and lipid oxidation by rapeseed, camelina and soy meal in cooked pork meat patties

2006 ◽  
Vol 223 (4) ◽  
pp. 461-468 ◽  
Author(s):  
Hanna Salminen ◽  
Mario Estévez ◽  
Riitta Kivikari ◽  
Marina Heinonen
Keyword(s):  
Lipid Oxidation ◽  
Pork Meat ◽  
Soy Meal ◽  
Protein And Lipid Oxidation

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

Meat Science ◽  
2019 ◽  
Vol 147 ◽  
pp. 82-90 ◽  
Author(s):  
Xiao-Jing Fan ◽  
Shan-Zhi Liu ◽  
Huan-Huan Li ◽  
Jun He ◽  
Jun-Tao Feng ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Portulaca Oleracea ◽  
Refrigerated Storage ◽  
Pork Meat

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Meat Science ◽  
2010 ◽  
Vol 84 (3) ◽  
pp. 498-504 ◽  
Author(s):  
Mi-Ai Lee ◽  
Ji-Hun Choi ◽  
Yun-Sang Choi ◽  
Doo-Jeong Han ◽  
Hack-Youn Kim ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Brassica Juncea ◽  
Pork Meat ◽  
Antioxidative Properties ◽  
Ground Pork
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