Effects of packaging atmospheres on shelf-life quality of ground ostrich meat

[30] Microsomal lipid peroxidation

John A. Buege, Steven D. Aust · Methods in enzymology on CD-ROM/Methods in enzymology · 1978 · 13.1K citations

Lipid Analysis, Biochemistry, Lipid Peroxidation +5

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.8K citations

Food Chemistry, Nutrition, Rancid Foods +14

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

Tba Test, Food Analysis, Food Preservation +18

Changes in the colour and opacity of meat

Douglas B. MacDougall · Food Chemistry · 1982 · 336 citations

Health Sciences, Meat Quality, Food Quality +3

Extending the storage life of raw chilled meats

C.O. Gill · Meat Science · 1996 · 281 citations

Storage Life, Meat Packaging, Health Sciences +5