Journal: Meat science / Publication Year: 2020 / Subject: oxidative stability and antioxidants

Author:: Villalobos-Delgado, L.H.; González-Mondragón, E.G.; Ramírez-Andrade, J.; Salazar-Govea, A.Y.; Santiago-Castro, J.T.
Source:: Meat science 2020 v.168 pp. 108187
ISSN:: 0309-1740
Subject:: Dysphania ambrosioides; antioxidants; chemical composition; color; flavor; frozen storage; ground beef; lipid peroxidation; liquid chromatography; organic acids and salts; oxidative stability; pH; patties; storage temperature; storage time; thiobarbituric acid-reactive substances
Abstract:: ... This study investigated the potential of aqueous epazote (AE) and ethanolic extract of epazote (ETHE) as inhibitors of lipid oxidation in raw and cooked ground beef stored at 4 °C for 9 days as well as frozen beef patties stored at −18 °C for 90 days. Organic acids were identified in AE and ETHE using ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-qTOF). Chemical com ...
DOI:: 10.1016/j.meatsci.2020.108187
: https://dx.doi.org/10.1016/j.meatsci.2020.108187

Author:: Salami, Saheed A.; O'Grady, Michael N.; Luciano, Giuseppe; Priolo, Alessandro; McGee, Mark; Moloney, Aidan P.; Kerry, Joseph P.
Source:: Meat science 2020 v.168 pp. 108181
ISSN:: 0309-1740
Subject:: alpha-tocopherol; antioxidant activity; antioxidants; barley; beef; citrus pulp; color; conjugated linoleic acid; cooked foods; fatty acid composition; food quality; grass silage; iron; lipid peroxidation; longissimus muscle; nutritional intervention; oxidative stability; patties; polyunsaturated fatty acids; sensory properties; steers
Abstract:: ... This study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT ( ...
DOI:: 10.1016/j.meatsci.2020.108181
: https://dx.doi.org/10.1016/j.meatsci.2020.108181

Author:: Jerónimo, Eliana; Soldado, David; Sengo, Susana; Francisco, Alexandra; Fernandes, Flávia; Portugal, Ana P.V.; Alves, Susana P.; Santos-Silva, José; Bessa, Rui J.B.
Source:: Meat science 2020 v.164 pp. 108092
ISSN:: 0309-1740
Subject:: Cistus ladanifer; alpha-tocopherol; antioxidants; diet; fatty acid composition; intramuscular fat; lambs; lipid peroxidation; meat; muscles; oxidative stability; polyunsaturated fatty acids; protective effect; storage time; vegetable oil
Abstract:: ... The aim of this study was to evaluate the effect of the dietary inclusion of Cistus ladanifer L. and vegetable oils on intramuscular fat composition, muscle antioxidant status and lipid oxidative stability, and explore the mechanism by which dietary Cistus ladanifer limits the lipid oxidation. Lambs were assigned 9 diets, corresponding to 3 levels of Cistus ladanifer (50, 100 and 200 g/kg DM) and ...
DOI:: 10.1016/j.meatsci.2020.108092
: https://dx.doi.org/10.1016/j.meatsci.2020.108092

Author:: Al-Juhaimi, FahadY.; Babtain, Ibrahim A.; Mohamed Ahmed, Isam A.; Alsawmahi, Omer N.; Ghafoor, Kashif; Adiamo, Oladipupo Q.; Babiker, Elfadil E.
Source:: Meat science 2020 v.162 pp. 108044
ISSN:: 0309-1740
Subject:: Adansonia digitata; antimicrobial properties; antioxidant activity; antioxidants; bacteria; beef; chemical composition; lipids; oxidative stability; patties; phenolic compounds; seed extracts; sensory evaluation; sensory properties; shelf life; storage temperature
Abstract:: ... The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant and antimicrobial activities (both on gram-positive ...
DOI:: 10.1016/j.meatsci.2019.108044
: https://dx.doi.org/10.1016/j.meatsci.2019.108044

Author:: Zahid, Md. Ashrafuzzaman; Choi, Jin Young; Seo, Jin-Kyu; Parvin, Rashida; Ko, Jonghyun; Yang, Han-Sul
Source:: Meat science 2020 v.161 pp. 107972
ISSN:: 0309-1740
Subject:: antioxidant activity; antioxidants; ascorbic acid; butylated hydroxytoluene; cloves; cold storage; color; cooked foods; discoloration; lipid peroxidation; odors; oxidative stability; patties; sensory evaluation; shelf life; thiobarbituric acid-reactive substances
Abstract:: ... The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, c ...
DOI:: 10.1016/j.meatsci.2019.107972
: https://dx.doi.org/10.1016/j.meatsci.2019.107972

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