Browsing by Subject "lipid oxidation"
Now showing items 1-7 of 7
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(1997)Americans now live in a world of convenience. The emergence of dual income families has resulted in a population that relies heavily on prepackaged/preprepared foods. The quality of commercially prepared foods is definitely ...
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(2019-07-22)A significant portion of fresh beef trimmings are distributed aerobically under refrigeration from large beef fabrication plants to further processors to use as the raw material source for products such as beef patties. ...
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(2017-07-18)Being the largest tissue that accounts for 40-50% of overall metabolism in non-obese individuals, skeletal muscle is a modifiable target for reducing the risk of chronic diseases. Resistance exercise induces cell signaling ...
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(Texas A&M University, 2006-10-30)Oxidation of lipids influences the color and sensory qualities of meat products. Meat with a high fat content, such as ground meat, is susceptible to lipid oxidation that leads to the development of negative flavor and ...
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(2020-12-02)To explore the effect of lean source on the color and flavor stability of ground beef patties, two separate study were conducted. The first study focused on the impact of animal diet on the lean source composition to the ...
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(2012-02-14)The açai palm fruit has recently become the focus of numerous research endeavors due to its extraordinary antioxidant content. However, little is known about the fruit’s phytochemical rich oil, which is a by-product of ...
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(2011-10-21)Meat lipid oxidation causes negative quality effects, especially in further processed products. Butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and rosemary extract (RM) are common antioxidants, but plant-based ...