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of 6
pro vyhledávání: '"D. Joe Buckley"'
Autor:
D.J. Troy, Aidan P. Moloney, Siobhan C. Maher, Willi Reville, Anna M. Mullen, Joseph P. Kerry, D. Joe Buckley
Publikováno v:
Journal of Food Science. 70:E579-E584
The objective of this experiment was to quantify variation in bovine M. longissimus dorsi tenderness and determine the extent such variation is explained by variation in the ultrastructure of muscles after different postmortem treatments. Eight muscl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c5638d3c2c224846494f8f2c765b253
https://doi.org/10.1111/j.1365-2621.2005.tb08322.x
https://doi.org/10.1111/j.1365-2621.2005.tb08322.x
Publikováno v:
Meat Science. 69:773-779
The effects of addition of tea catechins (TC) and vitamin C (VC) on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken meat patties during refrigerated storage were studied. Fresh beef striploin and chicken breast muscle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21b1a2f9640c4b27ee770131f7939c53
https://doi.org/10.1016/j.meatsci.2004.11.010
https://doi.org/10.1016/j.meatsci.2004.11.010
Publikováno v:
International Journal of Food Science and Technology. 36:685-692
The comparative anti-oxidative effects of added tea catechins (TC) and α-tocopherol to raw minced red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) muscle on susceptibility to lipid oxidation were investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bfbae290a5a15769e23ddf7a041b823
https://doi.org/10.1046/j.1365-2621.2001.00497.x
https://doi.org/10.1046/j.1365-2621.2001.00497.x
Publikováno v:
Food Research International. 34:651-657
The comparative antioxidant activity of added tea catechins on susceptibility of cooked and overwrapped red meat (beef and pork), poultry (chicken, duck and ostrich) and fish (whiting and mackerel) to lipid oxidation was investigated. Fresh meats, po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60d7b8b563b321fa32d7366c485512da
https://doi.org/10.1016/s0963-9969(00)00190-3
https://doi.org/10.1016/s0963-9969(00)00190-3
Publikováno v:
The Journal of nutrition. 127(6)
This experiment was conducted to study the effect of dietary vegetable oil on lipid oxidation in rabbit muscle. A control diet with no added fat and two diets with olive or sunflower oil (30 g/kg) were used. Within each treatment, one group was fed a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42159dfda5a06c497e6a596f1de255a6
https://pubmed.ncbi.nlm.nih.gov/9187633
https://pubmed.ncbi.nlm.nih.gov/9187633
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