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Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
Sisse Jongberg, Sabina H. Skov, Mari Ann Tørngren,
Leif Horsfelt Skibsted
,
Marianne Lund Lametsch
115
Citationer (Scopus)
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Alfabetisk
Landbrug og biologi
beef
68%
beef extracts
31%
carbon dioxide
17%
extracts
40%
grapes
69%
linkage (genetics)
9%
lipid peroxidation
63%
modified atmosphere packaging
92%
myofibrillar proteins
13%
myosin
34%
oxidation
56%
oxidative stability
12%
oxygen
15%
patties
100%
proteins
26%
rancidity
14%
sensory evaluation
10%
thiobarbituric acid-reactive substances
22%
thiols
43%
Medicin og biovidenskab
Atmosphere
89%
Carbon Dioxide
11%
Chills
98%
Control Groups
5%
Lipids
50%
Myosins
36%
Oxygen
15%
Product Packaging
89%
Protein Carbonylation
32%
Proteins
28%
Red Meat
92%
Sulfhydryl Compounds
47%
Vitis
99%
Kemiske forbindelser
Carbon Dioxide
11%
Dioxygen
7%
Lipid
53%
Oxidation Reaction
34%
Protein
31%
Thiol
13%
Thiol Group
49%
White
64%