Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration

Author:

Papuc Camelia1,Predescu Corina Nicoleta1,Tudoreanu Liliana1ORCID,Nicorescu Valentin1,Gâjâilă Iuliana1

Affiliation:

1. Preclinical Sciences Department, Faculty of Veterinary Medicine; University of Agronomic Sciences and Veterinary Medicine of Bucharest; Bucharest Romania

Funder

NATCONSERV

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference66 articles.

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3. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage;Turgut;Meat Sci,2016

4. Effects of synthetic antioxidants (BHA, BHT and PG) on the mutagenicity of IQ-like compounds;Chen;Food Chem,1992

5. Effect of various levels of dietary butylated hydroxyanisole on methylazoxymethanol acetate-induced colon carcinogenesis in CF1 mice;Reddy;J Natl Cancer Inst,1983

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