Cargando…

The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat

The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E or selenium, or both vitamin E and selenium on color parameters and myoglobin content of pork Semimembranosus muscle after long-term freezing storage during nine months. The influence of the type o...

Descripción completa

Detalles Bibliográficos
Autores principales:	Pogorzelska-Nowicka, Ewelina, Godziszewska, Jolanta, Horbańczuk, Jarosław O., Atanasov, Atanas G., Wierzbicka, Agnieszka
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6100354/ https://www.ncbi.nlm.nih.gov/pubmed/29693580 http://dx.doi.org/10.3390/molecules23051005

Ejemplares similares

Bioactive Compounds in Functional Meat Products
por: Pogorzelska-Nowicka, Ewelina, et al.
Publicado: (2018)

The Activity of Chosen Antioxidant Enzymes in Ostrich Meat in Relation to the Type of Packaging and Storage Time in Refrigeration
por: Horbańczuk, Olaf K., et al.
Publicado: (2021)

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review
por: Pogorzelska-Nowicka, Ewelina, et al.
Publicado: (2022)

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage
por: Horbańczuk, Olaf K., et al.
Publicado: (2019)

Effects of Packaging Methods on Shelf Life of Ratite Meats
por: Horbańczuk, Olaf K., et al.
Publicado: (2017)

Replacement of Pork Meat with Pork Head Meat for Frankfurters
por: Choi, Yun-Sang, et al.
Publicado: (2016)

Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time
por: Horbańczuk, Olaf K., et al.
Publicado: (2021)

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time
por: Wyrwisz, Jarosław, et al.
Publicado: (2019)

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat
por: Zdanowska-Sąsiadek, Żaneta, et al.
Publicado: (2018)

Cyanidin-3-O-glucoside as a Nutrigenomic Factor in Type 2 Diabetes and Its Prominent Impact on Health
por: Bartel, Iga, et al.
Publicado: (2023)

Studies on meat color, myoglobin content, enzyme activities, and genes associated with oxidative potential of pigs slaughtered at different growth stages
por: Yu, Qin Ping, et al.
Publicado: (2017)

Gut Microbiota and Its Metabolites in Atherosclerosis Development
por: Pieczynska, Magdalena D., et al.
Publicado: (2020)

Impact of dielectric barrier discharge cold plasma on the lipid oxidation, color stability, and protein structures of myoglobin-added washed pork muscle
por: Wang, Xiaoting, et al.
Publicado: (2023)

Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat
por: Heres, Alejandro, et al.
Publicado: (2023)

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
por: Kurek, Marcin A., et al.
Publicado: (2022)

Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks
por: Jones‐Hamlow, Katelyn A., et al.
Publicado: (2015)

Lycopene and Vascular Health
por: Mozos, Ioana, et al.
Publicado: (2018)

The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts
por: Pogorzelska-Nowicka, Ewelina, et al.
Publicado: (2021)

Population Structure and Oxacillin Resistance of Staphylococcus aureus from Pigs and Pork Meat in South-West of Poland
por: Krupa, Paweł, et al.
Publicado: (2015)

Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
por: Zhang, Muhan, et al.
Publicado: (2021)

Relevance of cold chain for meat products focusing on pork meat
por: Hernández-Magos, Ilse Patricia, et al.
Publicado: (2022)

Inflammatory Markers for Arterial Stiffness in Cardiovascular Diseases
por: Mozos, Ioana, et al.
Publicado: (2017)

The footprint of dioxins in globally traded pork meat
por: Chen, Kaijie, et al.
Publicado: (2021)

Effects of Anthocyanins on Vascular Health
por: Mozos, Ioana, et al.
Publicado: (2021)

Estimation of the stability of skeletal muscle myoglobin of chilled pork treated with brine activated by low-frequency high-intensity ultrasound
por: Krasulya, Olga, et al.
Publicado: (2020)

Bioactive Molecules and Their Mechanisms of Action
por: Wang, Dongdong, et al.
Publicado: (2019)

Spectro 1—A Potential Spectrophotometer for Measuring Color and Myoglobin Forms in Beef
por: Stafford, Chandler D., et al.
Publicado: (2022)

The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations
por: Škrlep, Martin, et al.
Publicado: (2020)

Improving the Aromatic Profile of Plant-Based Meat Alternatives: Effect of Myoglobin Addition on Volatiles
por: Devaere, Jolien, et al.
Publicado: (2022)

Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age
por: Guzek, Dominika, et al.
Publicado: (2013)

Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork
por: LeMaster, Michelle N., et al.
Publicado: (2023)

Quality of Frozen Pork from Pigs Fed Diets Containing Palm Kernel Meal as an Alternative to Corn Meal
por: An, Jeong Yeon, et al.
Publicado: (2017)

Ethnopharmacological Approaches for Dementia Therapy and Significance of Natural Products and Herbal Drugs
por: Tewari, Devesh, et al.
Publicado: (2018)

Public interest in different types of masks and its relationship with pandemic and policy measures during the COVID-19 pandemic: a study using Google Trends data
por: Yeung, Andy Wai Kan, et al.
Publicado: (2023)

Are dental x-rays safe? Content analysis of English and Chinese YouTube videos
por: Yeung, Andy Wai Kan, et al.
Publicado: (2023)

Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat
por: Kajiya, Katsuko, et al.
Publicado: (2023)

Crystallization Behavior and Quality of Frozen Meat
por: Dang, David S., et al.
Publicado: (2021)

Effects of low-dose sodium nitrite on the structure of yak meat myoglobin during wet curing
por: Ma, Guoyuan, et al.
Publicado: (2022)

The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products
por: Horbańczuk, Olaf K., et al.
Publicado: (2019)

Meat quality characteristics of pork bellies in relation to fat level
por: Hoa, Van-Ba, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_tju9p3dirrqvkrsdgo4n0ifpue