Concepedia

The influence of sonication on the oxidative stability and nutritional value of organic dry-fermented beef

Karolina M. Wójciak, Dariusz M. Stasiak, Karolina Ferysiuk, Elżbieta Solska

Meat Science · 2018 · 24 citations · 27 references

Concepts

AgricultureFood ScienceNutritional SciencesFood AnalysisFood ChemistryMeat ScienceFermented Meat ProductsFood OxidationMeat CompositionMeat QualityMeat SpoilageOxidative StabilityDry Fermented SausagesFunctional Properties Of Fermented FoodsNutrition Effects On Meat TraitsOxidation In Meat ProductsProcessing Effects On Meat QualityProcessing Effects On Product QualityShelf-life Of Fermented Meat

References

27

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

The Chemical Effects of Ultrasound

Kenneth S. Suslick · Scientific American · 1989 · 1K citations

Natural Sciences, Chemistry, Biophysical Chemistry +6

Cured meat products without direct addition of nitrate or nitrite: what are the issues?

Joseph G. Sebranek, James N. Bacus · Meat Science · 2007 · 492 citations

Agriculture, Food Science, Food Processing +13

Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat

J. Pikul, D.E. Leszczynski, Fred A. Kummerow · Journal of Agricultural and Food Chemistry · 1989 · 473 citations

Agriculture, Animal Sciences, Food Science +16

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Dacheng Kang, Yunhe Zou, Yu-Ping Cheng et al. · Ultrasonics Sonochemistry · 2016 · 324 citations · Full text

Agriculture, Biochemistry, Food Science +17