Πλοήγηση ανά Θέμα "WARMED-OVER FLAVOR"

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Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage

Govaris, A.; Botsoglou, N.; Papageorgiou, G.; Botsoglou, E.; Ambrosiadis, I. (2004)

The dietary and post-mortem uses of oregano oil in turkeys to inhibit development of lipid oxidation in breast and thigh meat during refrigerated storage were investigated. Using minced meat, patties were prepared from ...
Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids

Botsoglou, E.; Govaris, A.; Ambrosiadis, I.; Fletouris, D.; Papageorgiou, G. (2014)

BACKGROUNDThe effect of olive leaf extracts on lipid and protein oxidation of cooked pork patties refrigerated stored for 9 days was evaluated. Patties were prepared from longissimus dorsi muscle of pigs, and dietary ...