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

Antioxidative properties of onion peel extracts against lipid oxidation in raw ground pork

2012 ◽  
Vol 21 (2) ◽  
pp. 565-572 ◽  
Author(s):  
So-Yeon Shim ◽  
Yun-Sang Choi ◽  
Hack-Youn Kim ◽  
Hyun-Wook Kim ◽  
Ko-Eun Hwang ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Antioxidative Properties ◽  
Onion Peel ◽  
Ground Pork

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.

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

2019 ◽  
Vol 99 (6) ◽  
pp. 2735-2742 ◽  
Author(s):  
Mi‐Ai Lee ◽  
Tae‐Kyung Kim ◽  
Ko‐Eun Hwang ◽  
Yun‐Jeong Choi ◽  
Sung‐Hee Park ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Refrigerated Storage ◽  
Pork Meat ◽  
Ground Pork

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

Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 408-413 ◽  
Author(s):  
K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

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
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