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Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Comprehensive reviews in food science and food safety, 2015-03, Vol.14 (2), p.106-122

2015

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Impact of piglet birth weight, birth order, and litter size on subsequent growth performance, carcass quality, muscle composition, and eating quality of pork

Journal of animal science, 2010-08, Vol.88 (8), p.2767

2010

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Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

Food research international, 2017-09, Vol.99 (Pt 1), p.660-669

2017

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Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis

Meat science, 2023-01, Vol.195, p.109003-109003, Article 109003

2023

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The labile lipid fraction of meat: From perceived disease and waste to health and opportunity

Meat science, 2012-11, Vol.92 (3), p.210-220

2012

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Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers

Meat science, 2023-11, Vol.205, p.109297-109297, Article 109297

2023

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Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed

Meat science, 2014-10, Vol.98 (2), p.279-288

2014

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Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

Meat science, 2022-06, Vol.188, p.108800-108800, Article 108800

2022

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Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts

Meat science, 2023-08, Vol.202, p.109219-109219, Article 109219

2023

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Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches

Meat science, 2021-02, Vol.172, p.108342-108342, Article 108342

2021

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The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade

Meat science, 2014-12, Vol.98 (4), p.842-849

2014

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Extent of dark-cutting in beef carcasses graded Canada B4

Meat science, 2021-02, Vol.172, p.108363-108363, Article 108363

2021

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The effects of feeding flaxseed to beef cows given forage based diets on fatty acids of longissimus thoracis muscle and backfat

Meat science, 2011-12, Vol.89 (4), p.469-477

2011

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Muscle of dark and normal beef differs metabolically

Meat science, 2023-12, Vol.206, p.109344-109344, Article 109344

2023

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Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition

Meat science, 2017-09, Vol.131, p.9-17

2017

Volltextzugriff (PDF)

Determination of off-flavor compounds, 2-methylisoborneol and geosmin, in salmon fillets using stir bar sorptive extraction–thermal desorption coupled with gas chromatography–mass spectrometry

Journal of Chromatography A, 2013-12, Vol.1321, p.133-136

2013

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Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

Meat science, 2003-08, Vol.64 (4), p.333-339

2003

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Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition

Meat science, 2013-09, Vol.95 (1), p.98-109

2013

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Understanding the quality of typical and atypical dark cutting beef from heifers and steers

Meat science, 2017-11, Vol.133, p.75-85

2017

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Development and validation of the Canadian retail cut beef yield grades

Canadian journal of animal science, 2021-03, Vol.101 (1), p.196-200

2021

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Flaxseed fed pork: n−3 fatty acid enrichment and contribution to dietary recommendations

Meat science, 2014-01, Vol.96 (1), p.541-547

2014

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Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotants

Meat science, 2015-12, Vol.110, p.109-117

2015

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Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

Food chemistry, 2011-06, Vol.126 (4), p.1716-1723

2011

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Feeding co-extruded flaxseed to pigs: Effects of duration and feeding level on growth performance and backfat fatty acid composition of grower–finisher pigs

Meat science, 2010-03, Vol.84 (3), p.578-584

2010

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Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

Meat science, 2012-01, Vol.90 (1), p.43-51

2012

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Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Impact of piglet birth weight, birth order, and litter size on subsequent growth performance, carcass quality, muscle composition, and eating quality of pork

Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon

Understanding the effects of chilling on color and quality characteristics of bovine longissimus thoracis

The labile lipid fraction of meat: From perceived disease and waste to health and opportunity

Impact of a constant current electrical stimulation (CCES) system and hormonal growth-promoting (HGP) implants on meat quality and palatability of finished steers

Use of near infrared spectroscopy for estimating meat chemical composition, quality traits and fatty acid content from cattle fed sunflower or flaxseed

Effect of in-the-bag dry-ageing on meat palatability and volatile compounds of cull cows and youthful steers

Effects of in-the-bag dry-ageing on meat quality, palatability and volatile compounds of low-value beef cuts

Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches

The impact of ultimate pH on muscle characteristics and sensory attributes of the longissimus thoracis within the dark cutting (Canada B4) beef carcass grade

Extent of dark-cutting in beef carcasses graded Canada B4

The effects of feeding flaxseed to beef cows given forage based diets on fatty acids of longissimus thoracis muscle and backfat

Muscle of dark and normal beef differs metabolically

Effects of feeding steers extruded flaxseed on its own before hay or mixed with hay on animal performance, carcass quality, and meat and hamburger fatty acid composition

Determination of off-flavor compounds, 2-methylisoborneol and geosmin, in salmon fillets using stir bar sorptive extraction–thermal desorption coupled with gas chromatography–mass spectrometry

Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks

Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production, quality and fatty acid composition

Understanding the quality of typical and atypical dark cutting beef from heifers and steers

Development and validation of the Canadian retail cut beef yield grades

Flaxseed fed pork: n−3 fatty acid enrichment and contribution to dietary recommendations

Modification of mature non-reducible collagen cross-link concentrations in bovine m. gluteus medius and semitendinosus with steer age at slaughter, breed cross and growth promotants

Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

Feeding co-extruded flaxseed to pigs: Effects of duration and feeding level on growth performance and backfat fatty acid composition of grower–finisher pigs

Near infrared reflectance spectroscopy predicts the content of polyunsaturated fatty acids and biohydrogenation products in the subcutaneous fat of beef cows fed flaxseed

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