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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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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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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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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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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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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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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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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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Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef

Meat science, 2012-12, Vol.92 (4), p.775-782

2012

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Relative contribution of breed, slaughter weight, sex, and diet to the fatty acid composition of differentiated pork

Canadian journal of animal science, 2017-09, Vol.97 (3), p.395-405, Article CJAS-2016-0103

2017

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Feeding flaxseed in grass hay and barley silage diets to beef cows increases alpha-linolenic acid and its biohydrogenation intermediates in subcutaneous fat

Journal of animal science, 2012-02, Vol.90 (2), p.592

2012

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Muscle profiling of retail characteristics within the Canadian cull cow grades

Canadian journal of animal science, 2017-12, Vol.97 (4), p.562-573, Article CJAS-2017-0001

2017

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Effect of growth-promoting implants and high-voltage electrical stimulation on quality characteristics of finished steers

Canadian journal of animal science, 2018-03, Vol.98 (1), p.166-176, Article CJAS-2016-0155

2018

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Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle

Meat science, 2010-03, Vol.84 (3), p.512-517

2010

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Assessment of the chemical and cooking properties of the major beef muscles and muscle groups

Meat science, 2003-11, Vol.65 (3), p.985-992

2003

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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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Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle

Meat science, 2010-03, Vol.84 (3), p.569-577

2010

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Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks

Meat science, 2024-07, Vol.213, p.109508-109508, Article 109508

2024

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Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups

Meat science, 2003-11, Vol.65 (3), p.1013-1019

2003

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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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Residual feed intake and body composition in young growing cattle

Canadian journal of animal science, 2003-06, Vol.83 (2), p.189-204

2003

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Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

Animal (Cambridge, England), 2012-11, Vol.6 (11), p.1878-1887

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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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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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

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

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

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

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

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

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

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

Contribution of myofibrillar and connective tissue components to the Warner–Bratzler shear force of cooked beef

Relative contribution of breed, slaughter weight, sex, and diet to the fatty acid composition of differentiated pork

Feeding flaxseed in grass hay and barley silage diets to beef cows increases alpha-linolenic acid and its biohydrogenation intermediates in subcutaneous fat

Muscle profiling of retail characteristics within the Canadian cull cow grades

Effect of growth-promoting implants and high-voltage electrical stimulation on quality characteristics of finished steers

Influence of blade tenderization, moisture enhancement and pancreatin enzyme treatment on the processing characteristics and tenderness of beef semitendinosus muscle

Assessment of the chemical and cooking properties of the major beef muscles and muscle groups

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

Comparison of wheat- versus corn-based dried distillers’ grains with solubles on meat quality of feedlot cattle

Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks

Assessment of the relationship between chemical components and palatability of major beef muscles and muscle groups

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

Residual feed intake and body composition in young growing cattle

Quantifying the relative contribution of ante- and post-mortem factors to the variability in beef texture

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

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

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