Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants-Reference-Cited by-同舟云学术

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

Published:2014-05 Issue: Volume:150 Page:422-428
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bolumar Tomas,Andersen Mogens L.,Orlien Vibeke

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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3. Lipid oxidation of pressurized and cooked chicken: Role of sodium chloride and mechanical processing on TBARS and hexanal values;Beltran;Meat Science,2003

4. Use of antioxidants to minimize rancidity in pressurized and cooked chicken slurries;Beltran;Meat Science,2004

5. Antioxidant active packaging for chicken meat processed by high pressure treatment;Bolumar;Food Chemistry,2011

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