Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

[1]  Cheng Peng,et al.  Effective utilization of food wastes: Bioactivity of grape seed extraction and its application in food industry , 2020 .

[2]  D. Hopkins,et al.  Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging. , 2020, Food research international.

[3]  Yajun Zhou,et al.  Effects of rosemary extract, grape seed extract and green tea polyphenol on the formation of N ‐nitrosamines and quality of western‐style smoked sausage , 2020 .

[4]  N. Unusan.  Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry , 2020 .

[5]  Yuchen Guo,et al.  Effect of grape seed extract combined with modified atmosphere packaging on the quality of roast chicken , 2020, Poultry science.

[6]  K. Wójciak,et al.  Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB , 2020, Foods.

[7]  O. Chikwanha,et al.  Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life. , 2019, Meat science.

[8]  S. Karasu,et al.  Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat , 2019, Foods.

[9]  V. Juneja,et al.  Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract. , 2018, Meat science.

[10]  M. Raeisi,et al.  Effect of cinnamon essential oil and grape seed extract as functional‐natural additives in the production of cooked sausage‐impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens , 2018 .

[11]  L. H. Villalobos‐Delgado,et al.  Potential application of epazote (Chenopodium ambrosioides L.) as natural antioxidant in raw ground pork , 2017 .

[12]  M. Hunt,et al.  Factors influencing internal color of cooked meats. , 2016, Meat science.

[13]  Yimin Zhang,et al.  Effect of packaging atmospheres on storage quality characteristics of heavily marbled beef longissimus steaks. , 2016, Meat science.

[14]  Á. R. Mantecón,et al.  Effects of grape pomace in growing lamb diets compared with vitamin E and grape seed extract on meat shelf life. , 2016, Meat science.

[15]  B. Alsanius,et al.  Escherichia coli O157:H7 reduction in hamburgers with regard to premature browning of minced beef, colour score and method for determining doneness. , 2015, International journal of food microbiology.

[16]  S. Mir,et al.  Plant extracts as natural antioxidants in meat and meat products. , 2014, Meat science.

[17]  N. Kondaiah,et al.  Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices. , 2013, Meat science.

[18]  S. Bañón,et al.  Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals , 2013, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[19]  M. Garrido,et al.  Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers , 2011 .

[20]  R. Ramanathan,et al.  Effects of succinate on ground beef color and premature browning. , 2011, Meat science.

[21]  S. Yin,et al.  Chitosan inhibits premature browning in ground beef. , 2011, Meat Science.

[22]  M. Kontominas,et al.  Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. , 2011, Meat science.

[23]  M. S. Brewer,et al.  Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. , 2011, Meat science.

[24]  Qun Sun,et al.  Myoglobin and lipid oxidation interactions: mechanistic bases and control. , 2010, Meat science.

[25]  A. Charles,et al.  Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by trans-cinnamaldehyde. , 2010, Food microbiology.

[26]  R. Ramanathan,et al.  Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties. , 2010, Meat science.

[27]  J. Kerry,et al.  Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork. , 2008, Meat science.

[28]  R. Brannan,et al.  Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system. , 2007, Meat science.

[29]  J. Kerry,et al.  Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. , 2007, Meat science.

[30]  A. Mustapha,et al.  Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. , 2007, Food microbiology.

[31]  N. King,et al.  Does It Look Cooked? A Review of Factors That Influence Cooked Meat Color , 2006 .

[32]  Kumar Venkitanarayanan,et al.  Effects of reducing agents on premature browning in ground beef , 2005 .

[33]  Melvin C. Hunt,et al.  Color and Heat Denaturation of Myoglobin Forms in Ground Beef , 1999 .

[34]  R. D. King,et al.  The kinetics of cooked meat haemoprotein formation in meat and model systems. , 1998, Meat science.

[35]  H. H. Draper,et al.  A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISH , 1978 .

[36]  E. Laakkonen,et al.  LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components , 1970 .

[37]  J. Lusk,et al.  Consumer Practices and Risk Factors that Predispose to Premature Browning in Cooked Ground Beef , 2019 .

[38]  O. Sørheim,et al.  Effects of food ingredients and oxygen exposure on premature browning in cooked beef. , 2013, Meat science.

[39]  A. Mustapha,et al.  Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef. , 2004, Journal of food protection.