4.7 Review

ω-3 in meat products: benefits and effects on lipid oxidative stability

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace

S. Chamorro et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Food Science & Technology

Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified Linseed Oil: Technological and Sensory Properties

Ana Karoline Ferreira Ignacio Camara et al.

JOURNAL OF FOOD QUALITY (2015)

Article Food Science & Technology

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

K. Radha Krishnan et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Food Science & Technology

Antioxidant function of tea dregs protein hydrolysates in liposome-meat system and its possible action mechanism

Lina Zhao et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)

Article Food Science & Technology

Improving the Sensory and Oxidative Stability of Cooked and Chill-Stored Lamb Using Dietary Rosemary Diterpenes

Rafael Serrano et al.

JOURNAL OF FOOD SCIENCE (2014)

Article Food Science & Technology

Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat

Suresh K. Devatkal et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

Article Agriculture, Multidisciplinary

Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids

Evropi Botsoglou et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Article Food Science & Technology

Flaxseed fed pork: n-3 fatty acid enrichment and contribution to dietary recommendations

T. D. Turner et al.

MEAT SCIENCE (2014)

Article Food Science & Technology

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

Jose M. Lorenzo et al.

MEAT SCIENCE (2014)

Article Agriculture, Multidisciplinary

Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

Mikel Garcia-Iniguez de Ciriano et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Article Biochemistry & Molecular Biology

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products

Faqir Muhammad Anjum et al.

LIPIDS IN HEALTH AND DISEASE (2013)

Article Nutrition & Dietetics

Omega 3 fatty acids and cognitive health in older people

Alan D. Dangour et al.

BRITISH JOURNAL OF NUTRITION (2012)

Article Agriculture, Dairy & Animal Science

The relationship between feed intake behaviour with intramuscular fat, cholesterol and fatty acid composition in pork

W. M. Rauw et al.

JOURNAL OF ANIMAL BREEDING AND GENETICS (2012)

Article Food Science & Technology

Comparative antioxidant effect of aqueous extracts of curry leaves, fenugreek leaves and butylated hydroxytoluene in raw chicken patties

Suresh K. Devatkal et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)

Article Nutrition & Dietetics

Incorporation of (n-3) Fatty Acids in Foods: Challenges and Opportunities

Eric A. Decker et al.

JOURNAL OF NUTRITION (2012)

Article Food Science & Technology

Effects of dietary rosemary extract on lamb spoilage under retail display conditions

Sancho Banon et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

Influence of dietary fat on pork eating quality

Veronica Alonso et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat

Aline M. C. Racanicci et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)

Article Food Science & Technology

Effect of plant antioxidant in n-3 polyunsaturated fatty acid-enriched diet on fatty acid composition and sensorial attributes of dry-cured ham

Guillaume Mairesse et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)

Article Food Science & Technology

Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant

Patricia Beal et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2011)

Article Agriculture, Dairy & Animal Science

Dietary vitamin E and lipid and color stability of beef and pork: Modeling of relationships

J. Sales et al.

JOURNAL OF ANIMAL SCIENCE (2011)

Article Food Science & Technology

Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic

Lilian Regina Barros Mariutti et al.

JOURNAL OF FOOD SCIENCE (2011)

Article Agriculture, Multidisciplinary

Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants

Paola Colindres et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)

Article Chemistry, Applied

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Ferial M. Abu Salem et al.

GRASAS Y ACEITES (2010)

Article Food Science & Technology

Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

Sung Y. Park et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products

Sweetie R. Kanatt et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

EFFECT OF PIPER EXTRACTS ON PORK STABILITY

Fabian U. Ugwuona

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)

Article Food Science & Technology

Effects of Dietary Supplementation with Rosemary and α-Tocopherol Acetate on Performance and Meat Quality of Chicken Meat during Refrigerated Storage

Sang Moo Lee et al.

KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2010)

Article Food Science & Technology

Natural antioxidants protecting irradiated beef burgers from lipid oxidation

R. A. Trindade et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage

Manuel Viuda-Martos et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Article Food Science & Technology

Effects of using plum puree on some properties of low fat beef patties

Guelen Yildiz-Turp et al.

MEAT SCIENCE (2010)

Article Food Science & Technology

The effects of dietary oregano oil supplementation on pig meat characteristics

P. E. Simitzis et al.

MEAT SCIENCE (2010)

Article Food Science & Technology

Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant

Aline M. C. Racanicci et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)

Article Food Science & Technology

Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers

Reginaldo Almeida da Trindade et al.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

A. Sasse et al.

JOURNAL OF FOOD SCIENCE (2009)

Article Agriculture, Multidisciplinary

Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product

Hueseyin Bozkurt et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

Article Agriculture, Multidisciplinary

Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

Bin Shan et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)

Article Food Science & Technology

Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams

M. T. Nunez de Gonzalez et al.

MEAT SCIENCE (2009)

Article Pediatrics

Cognitive assessment of children at age 2 1/2 years after maternal fish oil supplementation in pregnancy: a randomised controlled trial

J. A. Dunstan et al.

ARCHIVES OF DISEASE IN CHILDHOOD-FETAL AND NEONATAL EDITION (2008)

Article Chemistry, Applied

Antioxidant activity in meat treated with oregano and sage essential oils

M. K. Fasseas et al.

FOOD CHEMISTRY (2008)

Article Food Science & Technology

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

Basappa M. Naveena et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)

Article Food Science & Technology

Effect of natural antioxidants on oxidative stability of frozen, vacuum-packaged beef and pork

Martha C. Rojas et al.

JOURNAL OF FOOD QUALITY (2008)

Article Food Science & Technology

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage

M. T. Nunez de Gonzalez et al.

JOURNAL OF FOOD SCIENCE (2008)

Article Food Science & Technology

Color changes and lipid oxidation in pork products made from pigs fed with cranberry juice powder

R. E. Larrain et al.

JOURNAL OF MUSCLE FOODS (2008)

Article Food Science & Technology

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

M. T. Nunez de Gonzalez et al.

MEAT SCIENCE (2008)

Article Food Science & Technology

Mate (Ilex paraguariensis) as a source of water extractable antioxidant for use in chicken meat

Aline M. C. Racanicci et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)

Article Food Science & Technology

Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork

M. C. Rojas et al.

JOURNAL OF FOOD SCIENCE (2007)

Article Agriculture, Multidisciplinary

Berry phenolic extracts modulate the expression of p21WAF1 and bax but not Bcl-2 in HT-29 colon cancer cells

Quoc K. Wu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Juhee Ahn et al.

FOOD MICROBIOLOGY (2007)

Article Food Science & Technology

Lipid oxidation in n-3 fatty acid enriched Dutch style fermented sausages

W. Meindert Pelser et al.

MEAT SCIENCE (2007)

Article Food Science & Technology

Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats

Francisco Jimenez-Colmenero

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)

Article Food Science & Technology

Nutritional and sensory properties of dry fermented sausages enriched with n-3 PUFAs

I Valencia et al.

MEAT SCIENCE (2006)

Article Food Science & Technology

Effect of antioxidants and cooking on stability of n-3 fatty acids in fortified meat products

S Lee et al.

JOURNAL OF FOOD SCIENCE (2006)

Article Food Science & Technology

The antioxidative properties of Holy basil and Galangal in cooked ground pork

T Juntachote et al.

MEAT SCIENCE (2006)

Article Agriculture, Dairy & Animal Science

A note on partial replacement of maize with rice bran in the pig diet on meat and backfat fatty acids

R. M. L. de Campos et al.

JOURNAL OF ANIMAL AND FEED SCIENCES (2006)

Article Food Science & Technology

Grape seed extract as antioxidant in cooked, cold stored turkey meat

MB Mielnik et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2006)

Article Food Science & Technology

Characteristics of beef burger as influenced by various types of lemon albedo

L Aleson-Carbonell et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)

Article Food Science & Technology

Antioxidant and antibacterial activities of natural extracts:: application in beef meatballs

J Fernández-López et al.

MEAT SCIENCE (2005)

Review Biochemistry & Molecular Biology

Omega-3 fatty acids: molecular approaches to optimal biological outcomes

T Seo et al.

CURRENT OPINION IN LIPIDOLOGY (2005)

Article Agriculture, Multidisciplinary

Protein-lipid interactions during liposome oxidation with added anthocyanin and other phenolic compounds

K Viljanen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)

Article Agriculture, Multidisciplinary

Functional dry fermented sausages manufactured with high levels of n-3 fatty acids:: nutritional benefits and evaluation of oxidation

E Muguerza et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)

Article Food Science & Technology

Antioxidant and antimicrobial effects of garlic in chicken sausage

KI Sallam et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)

Review Food Science & Technology

Factors of significance, for pork quality - a review

K Rosenvold et al.

MEAT SCIENCE (2003)

Article Food Science & Technology

Whey and soy protein, hydrolysates inhibit lipid oxidation in, cooked pork patties

EA Peña-Ramos et al.

MEAT SCIENCE (2003)

Article Agriculture, Multidisciplinary

Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances

DW Lau et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)

Article Food Science & Technology

Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat

MB Mielnik et al.

MEAT SCIENCE (2003)

Review Cardiac & Cardiovascular Systems

Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease

PM Kris-Etherton et al.

CIRCULATION (2002)

Article Agriculture, Multidisciplinary

Separation, characterization, and quantitation of benzoic and phenolic antioxidants in American cranberry fruit by GC-MS

YG Zuo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Agriculture, Multidisciplinary

Honey as a protective agent against lipid oxidation in ground turkey

J McKibben et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Nutrition & Dietetics

Omega-3 fatty acids in wild plants, nuts and seeds

AP Simopoulos

ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION (2002)

Article Agriculture, Multidisciplinary

Phenol antioxidant quantity and quality in foods: Fruits

JA Vinson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Agriculture, Dairy & Animal Science

Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens

N Crespo et al.

POULTRY SCIENCE (2001)