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For:
TAY HC
, ABERLE ED, JUDGE MD.
Iron Catalyzed Oxidative Rancidity in Prerigor Ground Pork.
J Food Sci
1983. [DOI:
10.1111/j.1365-2621.1983.tb09222.x
]
[
Citation(s) in
RCA
: 10
]
[
Impact Index Per Article: 0.2
]
[
Reference Citation Analysis
]
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[Indexed: 12/01/2022]
Number
Cited by Other Article(s)
1
Brettonnet A
, Hewavitarana A, DeJong S, Lanari MC. Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork.
Food Chem
2010. [DOI:
10.1016/j.foodchem.2009.11.021
]
[
Citation(s) in
RCA
: 25
]
[
Impact Index Per Article: 1.8
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 10/20/2022]
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2
Knox B
, van Laack R, Davidson P. Relationships between Ultimate pH and Microbial, Chemical, and Physical Characteristics of Vacuum-Packaged Pork Loins.
J Food Sci
2008;
73
:M104-10. [DOI:
10.1111/j.1750-3841.2008.00667.x
]
[
Citation(s) in
RCA
: 21
]
[
Impact Index Per Article: 1.3
]
[
Reference Citation Analysis
]
[
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]
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[Indexed: 11/27/2022]
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3
Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour.
Meat Sci
2007;
76
:568-73. [DOI:
10.1016/j.meatsci.2007.01.015
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.2
]
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[Received: 07/14/2006]
[Revised: 01/18/2007]
[Accepted: 01/18/2007]
[Indexed: 11/20/2022]
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4
Sárraga C
, García-Regueiro J. Oxidation of microsomal fraction in the processing conditions of dry-cured ham. The in-vitro effect of brine.
Meat Sci
1998;
50
:295-302. [DOI:
10.1016/s0309-1740(98)00021-7
]
[
Citation(s) in
RCA
: 10
]
[
Impact Index Per Article: 0.4
]
[
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[Received: 12/23/1997]
[Revised: 02/23/1998]
[Accepted: 02/27/1998]
[Indexed: 10/18/2022]
Abstract
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5
WANOUS MICHAELP
, OLSON DENNISG, KRAFT ALLENA. Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage.
J Food Sci
1989. [DOI:
10.1111/j.1365-2621.1989.tb04646.x
]
[
Citation(s) in
RCA
: 4
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
]
[
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[Indexed: 11/29/2022]
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6
RHEE KS
, PARK J, ZIPRIN YA. EFFECTS OF LOW CONCENTRATIONS OF H2O2ON LIPID OXIDATION AND OF STORAGE AND pH ON NONHEME IRON CONTENT OF RAW BEEF MUSCLE.
J Food Biochem
1989. [DOI:
10.1111/j.1745-4514.1989.tb00383.x
]
[
Citation(s) in
RCA
: 3
]
[
Impact Index Per Article: 0.1
]
[
Reference Citation Analysis
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[Indexed: 10/23/2022]
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7
WHANG K
, PENG IC. Electron Paramagnetic Resonance Studies of the Effectiveness of Myoglobin and Its Derivatives as Photosensitizers in Singlet Oxygen Generation.
J Food Sci
1988. [DOI:
10.1111/j.1365-2621.1988.tb07862.x
]
[
Citation(s) in
RCA
: 31
]
[
Impact Index Per Article: 0.9
]
[
Reference Citation Analysis
]
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[Indexed: 11/30/2022]
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8
Whang K
, Aberle E, Judge M, Peng I. Antioxidative activity of α-tocopherol in cooked and uncooked ground pork.
Meat Sci
1986;
17
:235-49. [DOI:
10.1016/0309-1740(86)90043-4
]
[
Citation(s) in
RCA
: 19
]
[
Impact Index Per Article: 0.5
]
[
Reference Citation Analysis
]
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[Received: 10/11/1985]
[Indexed: 10/27/2022]
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9
Igene J
, Yamauchi K, Pearson A, Gray J, Aust S. Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat.
Food Chem
1985. [DOI:
10.1016/0308-8146(85)90099-8
]
[
Citation(s) in
RCA
: 82
]
[
Impact Index Per Article: 2.1
]
[
Reference Citation Analysis
]
[
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[Indexed: 11/25/2022]
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