Research note: antioxidant properties of plum peel applied to meat batters... Two batches of cooked sausages were elaborated (pork meat and poultry paste), adding 5% of dehydrated prunes peels to sausages formulation to determinate the oxidative rancidity (TBA) during 14 days of refrigerated storage....
Effect of thyme leaves extract on quality of lamb and chicken meat during storage....and antimicrobial activity against different bacteria, therefore this investigation was designed to study the effect of adding thyme extract (0, 250, 500 and 1000 ppm) on the oxidative rancidity and microbial growth on lamb and chicken patties stored at 4C° for 12 days....
Sensory traits, color, and shelf life of low-dose irradiated beef steaks... Exposure tooxygen by repackaging into oxygen-permeablefilm increased oxidative rancidity after display.Vacuum-packaging,...
Effect on instrumental texture, expressible moisture and oxidative rancidity when oleogel was employed as fat replacer in cooked sausages... In same manner, expressible moisture and oxidative rancidity were studied....
