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You searched for: Journal name Meat science Remove constraint Journal name: Meat science Publication year rev 7980-2020 Remove constraint Publication year rev: 7980-2020 Subject term beets Remove constraint Subject term: beets
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1. Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system

Author:
Stina C.M. Burri; Anders Ekholm; Uko Bleive; Tõnu Püssa; Martin Jensen; Jarkko Hellström; Sari Mäkinen; Risto Korpinen; Pirjo H. Mattila; Vitalijs Radenkovs; Dalija Segliņa; Åsa Håkansson; Kimmo Rumpunen; Eva Tornberg
Source:
Meat science 2020 v.162 pp. 108033
ISSN:
0309-1740
Subject:
Satureja hortensis; antioxidants; beets; ethanol; freeze drying; fruit juices; horticultural crops; leaves; linoleic acid; lipid peroxidation; model food systems; olives; oxidation; plant extracts; polyphenols; powders; processed meat; proteins; rhubarb; screening; spray drying; thiobarbituric acid-reactive substances; vegetable juices; wastewater
Abstract:
... A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and thiobarbituric reactive substances (TBARS) were measured. 23 Plant materials were investigated at three high (50, 100, and 200 ppm) concentrations and five plant ...
DOI:
10.1016/j.meatsci.2019.108033

2. Production of a safe cured meat with low residual nitrite using nitrite substitutes

Author:
Ling Huang; Xiaoqun Zeng; Zhen Sun; Aijuan Wu; Jun He; Yali Dang; Daodong Pan
Source:
Meat science 2020 v.162 pp. 108027
ISSN:
0309-1740
Subject:
Lactobacillus fermentum; Lactobacillus plantarum; Monascus; beets; color; cured meats; dyes; flavor; free fatty acids; linoleic acid; meat; nisin; nitrites; oleic acid; palmitic acid; plate count; stearic acid; storage time; virulent strains; volatile compounds
Abstract:
... This work provided a new no-added-nitrite cured meat and an innovative method for substituting nitrite with Lactobacillus fermentum RC4 and Lactobacillus plantarum B6 as starters, beet red and Monascus color as coloring agents, and nisin as antibiotic. Three groups of cured meat were prepared: a no-added-nitrite experimental group (EG), a control group to which only salt was added (CG-S) and a con ...
DOI:
10.1016/j.meatsci.2019.108027