Effect of dietary olive leaves and/or α-tocopheryl acetate supplementation on microbial growth and lipid oxidation of turkey breast fillets during refrigerated storage

2010 ◽  
Vol 121 (1) ◽  
pp. 17-22 ◽  
Author(s):  
Evropi Botsoglou ◽  
Alexandros Govaris ◽  
Efterpi Christaki ◽  
Nikolas Botsoglou
Keyword(s):  
Lipid Oxidation ◽  
Microbial Growth ◽  
Tocopheryl Acetate ◽  
Refrigerated Storage ◽  
Olive Leaves

The inhibitory potential of feed supplementation with rosemary and/or α-tocopheryl acetate on microbial growth and lipid oxidation of turkey breast during refrigerated storage

LWT ◽  
2007 ◽  
Vol 40 (2) ◽  
pp. 331-337 ◽  
Author(s):  
Alexandros Govaris ◽  
Panagiota Florou-Paneri ◽  
Evropi Botsoglou ◽  
Ilias Giannenas ◽  
Ioannis Amvrosiadis ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Microbial Growth ◽  
Tocopheryl Acetate ◽  
Refrigerated Storage ◽  
Feed Supplementation ◽  
Inhibitory Potential

The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage

Meat Science ◽  
2003 ◽  
Vol 65 (3) ◽  
pp. 1193-1200 ◽  
Author(s):  
N.A. Botsoglou ◽  
S.H. Grigoropoulou ◽  
E. Botsoglou ◽  
A. Govaris ◽  
G. Papageorgiou
Keyword(s):  
Essential Oil ◽  
Lipid Oxidation ◽  
Tocopheryl Acetate ◽  
Refrigerated Storage ◽  
Oregano Essential Oil

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.

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