Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE res...

Full description

Saved in:
Bibliographic Details
Published inMeat science Vol. 161; p. 107972
Main Authors Zahid, Md. Ashrafuzzaman, Choi, Jin Young, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
Format Journal Article
LanguageEnglish
Published England Elsevier Ltd 01.03.2020
Subjects
Clove extract
Color values
Cooked beef patties
Oxidative stability
Sensory attributes
Oxidative stability
Sensory attributes
Color values
Clove extract
Cooked beef patties
Online AccessGet full text

Cover

Abstract The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties. •Effects of clove extract (CE) on the antioxidant activity in cooked beef patties at refrigerated storage.•CE was as efficient for increasing lipid and protein stability against oxidation in cooked beef patties.•CE was able to maintain color stability.•CE improved the level of sensory attributes.•CE was applied as natural additives instead of BHT and ascorbic acid.
AbstractList The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties.
The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p < .05) decrease in thiobarbituric acid reactive substance (TBARS) value, carbonyl content, and hue angle; increasing of redness value; and improvement of the stability of sensory attributes. Addition of CE showed reduced protein and lipid oxidation when compared with BHT (p < .05). Moreover, CE presented lower lipid oxidation, and a higher redness value and overall color score than the AA (p < .05). Sensory assessment regarding overall color, discoloration, and odor showed that CE inclusion in patties extended the storage life up to 10 days. Therefore, the application of CE as a natural antioxidant can result in reduced protein and lipid oxidation and enhance the quality of cooked beef patties. •Effects of clove extract (CE) on the antioxidant activity in cooked beef patties at refrigerated storage.•CE was as efficient for increasing lipid and protein stability against oxidation in cooked beef patties.•CE was able to maintain color stability.•CE improved the level of sensory attributes.•CE was applied as natural additives instead of BHT and ascorbic acid.
ArticleNumber 107972
Author Parvin, Rashida
Seo, Jin-Kyu
Choi, Jin Young
Zahid, Md. Ashrafuzzaman
Yang, Han-Sul
Ko, Jonghyun
Author_xml – sequence: 1
  givenname: Md. Ashrafuzzaman
  surname: Zahid
  fullname: Zahid, Md. Ashrafuzzaman
  organization: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea
– sequence: 2
  givenname: Jin Young
  surname: Choi
  fullname: Choi, Jin Young
  organization: Department of Chemistry, Gyeongsang National University, 501 Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea
– sequence: 3
  givenname: Jin-Kyu
  surname: Seo
  fullname: Seo, Jin-Kyu
  organization: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea
– sequence: 4
  givenname: Rashida
  surname: Parvin
  fullname: Parvin, Rashida
  organization: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea
– sequence: 5
  givenname: Jonghyun
  surname: Ko
  fullname: Ko, Jonghyun
  organization: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea
– sequence: 6
  givenname: Han-Sul
  surname: Yang
  fullname: Yang, Han-Sul
  email: hsyang@gnu.ac.kr
  organization: Division of Applied Life Science (BK21 plus), Gyeongsang National University, Jinju-daero, Jinju, Gyeongnam 52828, Republic of Korea
BackLink https://www.ncbi.nlm.nih.gov/pubmed/31675647$$D View this record in MEDLINE/PubMed
BookMark eNqFkMlOwzAQhi0EgrI8AshHLil2HMfJCSFUFgmJC5wtL-PKJY2L7SB4e4xauHKa0T__bN8x2h_DCAidUzKnhLZXq_kaVE7Gz2tC-6KJXtR7aEY7waqGsm4fzQgjfUVFQ47QcUorQghldXeIjhhtBW8bMUPTwjkwOeHgsBnCB2D4zFGZjMOIw6e3Kvsipqy0H3z-wmq0OMGYQix5ztHrKUPCfsQmhDewWAM4vCklX2SVcQQX_RKiyqWYcohqCafowKkhwdkunqDXu8XL7UP19Hz_eHvzVBnW8lz1fcd6VXdWaOFoLwR3wrbaNJxyAqZtKHEahDKk4yXRTWuc1dZw0XMFVrMTdLmdu4nhfYKU5donA8OgRghTkjWjtC0gCCtWvrWaGFIqR8tN9GsVvyQl8oe4XMkdcflDXG6Jl76L3YpJr8H-df0iLobrrQHKox8eoiwjYDRgfSzkpQ3-nxXfN_2ZfQ
CitedBy_id crossref_primary_10_1080_15428052_2024_2347367
crossref_primary_10_1080_10408398_2022_2025534
crossref_primary_10_1007_s11694_021_01204_1
crossref_primary_10_1016_j_foodres_2023_113628
crossref_primary_10_3390_foods11142122
crossref_primary_10_3390_foods12163031
crossref_primary_10_3389_fsufs_2023_1207704
crossref_primary_10_3390_foods10112610
crossref_primary_10_1080_19440049_2021_1885745
crossref_primary_10_1111_jfpp_16796
crossref_primary_10_1016_j_meatsci_2023_109157
crossref_primary_10_1111_jfpp_15345
crossref_primary_10_3389_fnut_2023_1118761
crossref_primary_10_1007_s11694_024_02478_x
crossref_primary_10_1080_19476337_2024_2341794
crossref_primary_10_1016_j_meatsci_2020_108313
crossref_primary_10_1016_j_heliyon_2023_e19576
crossref_primary_10_55230_mabjournal_v52i2_2565
crossref_primary_10_1016_j_foodchem_2022_133449
crossref_primary_10_3390_foods11152180
crossref_primary_10_1016_j_ijgfs_2022_100576
crossref_primary_10_3390_antiox10020263
crossref_primary_10_3390_foods10081904
crossref_primary_10_1007_s13762_021_03692_6
crossref_primary_10_1111_ijfs_16559
crossref_primary_10_1111_ijfs_14579
crossref_primary_10_3390_ani10091458
crossref_primary_10_3390_antiox11071354
crossref_primary_10_3390_foods11131970
crossref_primary_10_1111_jfpp_15716
crossref_primary_10_1016_j_meatsci_2020_108246
crossref_primary_10_1016_j_lwt_2022_113247
crossref_primary_10_1016_j_lwt_2023_114539
crossref_primary_10_1590_fst_118121
crossref_primary_10_1007_s12010_022_04132_y
crossref_primary_10_1016_j_meatsci_2022_109090
crossref_primary_10_3390_applbiosci3010006
crossref_primary_10_22424_jdsb_2020_38_4_197
crossref_primary_10_1016_j_lwt_2022_113161
crossref_primary_10_1177_10820132241257280
crossref_primary_10_3390_biom12101506
crossref_primary_10_1016_j_foodchem_2021_129765
crossref_primary_10_1016_j_lwt_2023_115658
crossref_primary_10_1016_j_foodchem_2022_135241
crossref_primary_10_3390_foods9111692
crossref_primary_10_3390_foods9101416
crossref_primary_10_22424_jdsb_2023_41_1_26
crossref_primary_10_1016_j_afres_2022_100183
crossref_primary_10_1016_j_heliyon_2022_e11019
crossref_primary_10_1111_ijfs_16176
crossref_primary_10_1016_j_procbio_2023_12_003
Cites_doi 10.1016/j.meatsci.2009.04.002
10.1016/j.lwt.2011.07.031
10.1007/s00726-003-0011-2
10.1016/j.meatsci.2010.04.003
10.1016/j.ijbiomac.2017.07.025
10.1016/j.meatsci.2012.11.005
10.17221/160/2009-CJFS
10.1016/j.foodres.2018.05.054
10.1021/jf505775u
10.1016/j.fshw.2015.11.003
10.1016/j.meatsci.2010.02.008
10.5851/kosfa.2017.37.1.114
10.1016/j.meatsci.2017.11.018
10.1016/j.foodchem.2011.03.015
10.1016/j.meatsci.2010.05.011
10.1016/j.foodres.2014.06.022
10.1016/j.meatsci.2016.01.017
10.1093/ps/86.5.953
10.1016/j.meatsci.2013.08.007
10.1016/S0309-1740(01)00209-1
10.1016/j.smallrumres.2014.03.005
10.1016/j.foodres.2017.12.005
10.1016/j.meatsci.2014.03.020
10.1016/j.cryobiol.2014.10.009
10.1016/j.meatsci.2015.08.017
10.1016/j.meatsci.2016.03.021
10.1016/j.foodres.2018.05.041
10.1002/jsfa.7609
10.1016/j.eujim.2016.02.006
10.1016/S0308-8146(01)00161-3
10.1016/j.foodcont.2013.12.001
10.1021/jf050995a
10.1016/j.ijfoodmicro.2013.11.011
10.1016/j.foodres.2018.05.055
10.1016/j.meatsci.2016.07.008
10.1016/j.foodres.2017.12.011
10.1111/j.1745-4549.2012.00736.x
10.3989/gya.011713
10.1016/j.meatsci.2016.02.011
10.1002/mnfr.201000453
10.1016/j.meatsci.2011.04.020
10.1016/j.meatsci.2011.03.016
ContentType Journal Article
Copyright 2019 Elsevier Ltd
Copyright © 2019 Elsevier Ltd. All rights reserved.
Copyright_xml – notice: 2019 Elsevier Ltd
– notice: Copyright © 2019 Elsevier Ltd. All rights reserved.
DBID NPM
AAYXX
CITATION
7X8
DOI 10.1016/j.meatsci.2019.107972
DatabaseName PubMed
CrossRef
MEDLINE - Academic
DatabaseTitle PubMed
CrossRef
MEDLINE - Academic
DatabaseTitleList PubMed
Database_xml – sequence: 1
  dbid: NPM
  name: PubMed
  url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed
  sourceTypes: Index Database
DeliveryMethod fulltext_linktorsrc
Discipline Economics
Diet & Clinical Nutrition
EISSN 1873-4138
EndPage 107972
ExternalDocumentID 10_1016_j_meatsci_2019_107972
31675647
S0309174019305960
Genre Journal Article
GroupedDBID ---
--K
--M
.~1
0R~
1B1
1RT
1~.
1~5
29M
4.4
457
4G.
53G
5GY
5VS
7-5
71M
8P~
9JM
AABNK
AABVA
AACTN
AAEDT
AAEDW
AAIAV
AAIKJ
AAKOC
AALCJ
AALRI
AAOAW
AAQFI
AAQXK
AATLK
AAXUO
ABBQC
ABFNM
ABFRF
ABGRD
ABJNI
ABKYH
ABLVK
ABMAC
ABMZM
ABRWV
ABXDB
ABYKQ
ACDAQ
ACGFO
ACGFS
ACIUM
ACRLP
ADBBV
ADEZE
ADMUD
ADQTV
AEBSH
AEFWE
AEKER
AENEX
AEQOU
AESVU
AEXOQ
AFKWA
AFTJW
AFXIZ
AGHFR
AGUBO
AGYEJ
AHHHB
AIEXJ
AIKHN
AITUG
AJBFU
AJOXV
AJRQY
ALMA_UNASSIGNED_HOLDINGS
AMFUW
AMRAJ
ANZVX
ASPBG
AVWKF
AXJTR
AZFZN
BKOJK
BLXMC
BNPGV
CBWCG
CS3
DU5
EBS
EFJIC
EFLBG
EJD
EO8
EO9
EP2
EP3
F5P
FDB
FEDTE
FGOYB
FIRID
FNPLU
FYGXN
G-2
G-Q
GBLVA
HLV
HVGLF
HZ~
IHE
J1W
KOM
LCYCR
LW9
M41
MO0
N9A
O-L
O9-
OAUVE
OZT
P-8
P-9
P2P
PC.
Q38
QYZTP
R2-
RIG
ROL
RPZ
SAB
SDF
SDG
SES
SEW
SNL
SPCBC
SSA
SSH
SSZ
T5K
WUQ
~G-
~KM
AAHBH
AAXKI
AFJKZ
AKRWK
NPM
AAYXX
CITATION
7X8
ID FETCH-LOGICAL-c365t-99839a28d7b7f19775f7d6bc45150ec6410fbe7ac085fbeb46cfdbdc5795aedb3
IEDL.DBID .~1
ISSN 0309-1740
IngestDate Fri Aug 16 04:30:06 EDT 2024
Thu Sep 26 19:11:56 EDT 2024
Sat Sep 28 08:36:27 EDT 2024
Fri Feb 23 02:48:36 EST 2024
IsPeerReviewed true
IsScholarly true
Keywords Oxidative stability
Sensory attributes
Color values
Clove extract
Cooked beef patties
Language English
License Copyright © 2019 Elsevier Ltd. All rights reserved.
LinkModel DirectLink
MergedId FETCHMERGED-LOGICAL-c365t-99839a28d7b7f19775f7d6bc45150ec6410fbe7ac085fbeb46cfdbdc5795aedb3
Notes ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
PMID 31675647
PQID 2311656403
PQPubID 23479
PageCount 1
ParticipantIDs proquest_miscellaneous_2311656403
crossref_primary_10_1016_j_meatsci_2019_107972
pubmed_primary_31675647
elsevier_sciencedirect_doi_10_1016_j_meatsci_2019_107972
PublicationCentury 2000
PublicationDate March 2020
2020-Mar
2020-03-00
20200301
PublicationDateYYYYMMDD 2020-03-01
PublicationDate_xml – month: 03
  year: 2020
  text: March 2020
PublicationDecade 2020
PublicationPlace England
PublicationPlace_xml – name: England
PublicationTitle Meat science
PublicationTitleAlternate Meat Sci
PublicationYear 2020
Publisher Elsevier Ltd
Publisher_xml – name: Elsevier Ltd
References Cunha, Monteiro, Lorenzo, Munekata, Muchenje, de Carvalho, Conte-Junior (bb0045) 2018; 111
Riazi, Zeynail, Hoseini, Behmadi, Savadkoohi (bb0175) 2016; 121
Lorenzo, Sineiro, Amado, Franco (bb0120) 2014; 96
Turgut, Soyer, Isıkcı (bb0210) 2016; 116
Abdel-Naeem, Mohamed (bb0005) 2016; 118
Falowo, Fayemi, Muchenje (bb0055) 2014; 64
Zhang, Peng, Li, Wu, Guo (bb0235) 2017; 37
Baghshahi, Riasi, Mahdavi, Shirazi (bb0010) 2014; 69
Gadekar, Sharma, Shinde, Verma, Mendiratta (bb0075) 2014; 119
Stadtman, Levine (bb0200) 2003; 25
Vuorela, Salminen, Makela, Kivikari, Karonen, Heinonen (bb0220) 2005; 53
Yang, Lee, Moon, Paik, Nam, Ahn (bb0225) 2011; 89
Cherian, Traber, Goeger, Leonard (bb0035) 2007; 86
Ozer, Saricoban (bb0160) 2010; 28
Ramadan, Asker, Tadros (bb0170) 2013; 64
Mokhtar, Youssef, Morsy (bb0150) 2014; 20
Zhang, Wu, Guo (bb0240) 2016; 5
Lopez-Lopez, Cofrades, Caneque, Diaz, Lopez, Jimenez-Colmenero (bb0110) 2011; 89
Shah, Bosco, Mir (bb0180) 2014; 98
Mokhtar, Youssef (bb0145) 2014; 2
Fernandes, Trindade, Lorenzo, de Melo (bb0065) 2018; 137
Lorenzo, Pateiro, Dominguez, Barba, Putnik, Kovacevic, Franco (bb0115) 2018; 106
Jongberg, Skov, Torngren, Skibsted, Lund (bb0090) 2011; 128
Nunez De Gonzalez, Hafley, Boleman, Miller, Rhee, Keeton (bb0155) 2009; 83
Carballo, Caro, Andres, Giraldez, Mateo (bb0025) 2018; 111
Shi, Cui, Yin, Luo, Zhou (bb0190) 2014; 40
Cho, Kim, Park, Seong, Kang, Kim, Kim (bb0040) 2010; 86
Jin, Choi, Jeong, Kim (bb0085) 2016; 96
Mohamed, Mansour (bb0140) 2012; 45
Jongberg, Torngren, Gunvig, Skibsted, Lund (bb0095) 2013; 93
Tajik, Farhangfar, Moradi, Rohani (bb0205) 2014; 38
Basanta, Rizzo, Szerman, Vaudagna, Descalzo, Gerschenson, Rojas (bb0015) 2018; 106
Lee, Shibamoto (bb0105) 2001; 74
Yousuf, Srivastava (bb0230) 2017; 104
Frankel (bb0070) 1998
Radha Krishnan, Babuskin, Azhagu Saravana Babu, Sasikala, Sabina, Archana, Sukumar (bb0165) 2014; 171
Batifoulier, Mercier, Gatellier, Renerre (bb0020) 2002; 61
Lund, Heinonen, Baron, Estevez (bb0125) 2011; 55
Kong, Zhang, Xiong (bb0100) 2010; 85
Soriano, Alanon, Alarcon, Garcla-Rulz, Dlaz-Maroto, Perez-Coello (bb0195) 2018; 111
Minolta (bb0135) 1994
El-Maatia, Mahgoubb, Labiba, Al-Gabya, Ramadan (bb0050) 2016; 8
Ganhao, Morcuende, Estevez (bb0080) 2010; 85
Feng, Li, Jia, Guo, Lei, Hackman, Zhou (bb0060) 2016; 116
Chen, Diao, Li, Chen, Kong (bb0030) 2016; 111
Meilgaard, Civille, Carr (bb0130) 1999
Vossen, De Smet (bb0215) 2015; 63
Kong (10.1016/j.meatsci.2019.107972_bb0100) 2010; 85
Basanta (10.1016/j.meatsci.2019.107972_bb0015) 2018; 106
Mohamed (10.1016/j.meatsci.2019.107972_bb0140) 2012; 45
Frankel (10.1016/j.meatsci.2019.107972_bb0070) 1998
Feng (10.1016/j.meatsci.2019.107972_bb0060) 2016; 116
Ozer (10.1016/j.meatsci.2019.107972_bb0160) 2010; 28
Mokhtar (10.1016/j.meatsci.2019.107972_bb0150) 2014; 20
Fernandes (10.1016/j.meatsci.2019.107972_bb0065) 2018; 137
Jongberg (10.1016/j.meatsci.2019.107972_bb0090) 2011; 128
Lorenzo (10.1016/j.meatsci.2019.107972_bb0120) 2014; 96
Cunha (10.1016/j.meatsci.2019.107972_bb0045) 2018; 111
El-Maatia (10.1016/j.meatsci.2019.107972_bb0050) 2016; 8
Soriano (10.1016/j.meatsci.2019.107972_bb0195) 2018; 111
Ganhao (10.1016/j.meatsci.2019.107972_bb0080) 2010; 85
Mokhtar (10.1016/j.meatsci.2019.107972_bb0145) 2014; 2
Baghshahi (10.1016/j.meatsci.2019.107972_bb0010) 2014; 69
Meilgaard (10.1016/j.meatsci.2019.107972_bb0130) 1999
Vuorela (10.1016/j.meatsci.2019.107972_bb0220) 2005; 53
Ramadan (10.1016/j.meatsci.2019.107972_bb0170) 2013; 64
Carballo (10.1016/j.meatsci.2019.107972_bb0025) 2018; 111
Falowo (10.1016/j.meatsci.2019.107972_bb0055) 2014; 64
Riazi (10.1016/j.meatsci.2019.107972_bb0175) 2016; 121
Turgut (10.1016/j.meatsci.2019.107972_bb0210) 2016; 116
Cherian (10.1016/j.meatsci.2019.107972_bb0035) 2007; 86
Gadekar (10.1016/j.meatsci.2019.107972_bb0075) 2014; 119
Lund (10.1016/j.meatsci.2019.107972_bb0125) 2011; 55
Yousuf (10.1016/j.meatsci.2019.107972_bb0230) 2017; 104
Tajik (10.1016/j.meatsci.2019.107972_bb0205) 2014; 38
Jin (10.1016/j.meatsci.2019.107972_bb0085) 2016; 96
Radha Krishnan (10.1016/j.meatsci.2019.107972_bb0165) 2014; 171
Shah (10.1016/j.meatsci.2019.107972_bb0180) 2014; 98
Vossen (10.1016/j.meatsci.2019.107972_bb0215) 2015; 63
Lee (10.1016/j.meatsci.2019.107972_bb0105) 2001; 74
Zhang (10.1016/j.meatsci.2019.107972_bb0235) 2017; 37
Cho (10.1016/j.meatsci.2019.107972_bb0040) 2010; 86
Lorenzo (10.1016/j.meatsci.2019.107972_bb0115) 2018; 106
Chen (10.1016/j.meatsci.2019.107972_bb0030) 2016; 111
Shi (10.1016/j.meatsci.2019.107972_bb0190) 2014; 40
Stadtman (10.1016/j.meatsci.2019.107972_bb0200) 2003; 25
Lopez-Lopez (10.1016/j.meatsci.2019.107972_bb0110) 2011; 89
Zhang (10.1016/j.meatsci.2019.107972_bb0240) 2016; 5
Yang (10.1016/j.meatsci.2019.107972_bb0225) 2011; 89
Abdel-Naeem (10.1016/j.meatsci.2019.107972_bb0005) 2016; 118
Minolta (10.1016/j.meatsci.2019.107972_bb0135) 1994
Batifoulier (10.1016/j.meatsci.2019.107972_bb0020) 2002; 61
Nunez De Gonzalez (10.1016/j.meatsci.2019.107972_bb0155) 2009; 83
Jongberg (10.1016/j.meatsci.2019.107972_bb0095) 2013; 93
References_xml – start-page: 354
  year: 1999
  ident: bb0130
  article-title: Sensory evaluation techniques
  contributor:
    fullname: Carr
– volume: 89
  start-page: 202
  year: 2011
  end-page: 208
  ident: bb0225
  article-title: Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef
  publication-title: Meat Science
  contributor:
    fullname: Ahn
– volume: 8
  start-page: 494
  year: 2016
  end-page: 504
  ident: bb0050
  article-title: Phenolic extracts of clove (
  publication-title: European Journal of Integrative Medicine
  contributor:
    fullname: Ramadan
– volume: 137
  start-page: 244
  year: 2018
  end-page: 257
  ident: bb0065
  article-title: Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
  publication-title: Meat Science
  contributor:
    fullname: de Melo
– volume: 61
  start-page: 389
  year: 2002
  end-page: 395
  ident: bb0020
  article-title: Influence of vitamin E on lipid and protein oxidation induced by H
  publication-title: Meat Science
  contributor:
    fullname: Renerre
– volume: 171
  start-page: 32
  year: 2014
  end-page: 40
  ident: bb0165
  article-title: Antimicrobial and antioxidant effects of spiceextracts on the shelf life extension of raw chicken meat
  publication-title: International Journal of Food Microbiology
  contributor:
    fullname: Sukumar
– volume: 118
  start-page: 52
  year: 2016
  end-page: 60
  ident: bb0005
  article-title: Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain
  publication-title: Meat Science
  contributor:
    fullname: Mohamed
– start-page: 55
  year: 1998
  end-page: 77
  ident: bb0070
  article-title: Lipid oxidation
  contributor:
    fullname: Frankel
– volume: 96
  start-page: 4089
  year: 2016
  end-page: 4097
  ident: bb0085
  article-title: The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage
  publication-title: Journal of the Science of Food and Agriculture
  contributor:
    fullname: Kim
– volume: 128
  start-page: 276
  year: 2011
  end-page: 283
  ident: bb0090
  article-title: Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
  publication-title: Food Chemistry
  contributor:
    fullname: Lund
– volume: 53
  start-page: 8492
  year: 2005
  end-page: 8497
  ident: bb0220
  article-title: Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties
  publication-title: Journal of Agricultural and Food Chemistry
  contributor:
    fullname: Heinonen
– volume: 106
  start-page: 1086
  year: 2018
  end-page: 1094
  ident: bb0015
  article-title: Plum (Prunussalicina) peel and pulp microparticles as natural antioxidantadditives in breast chicken patties
  publication-title: Food Research International
  contributor:
    fullname: Rojas
– volume: 111
  start-page: 379
  year: 2018
  end-page: 390
  ident: bb0045
  article-title: Natural antioxidants in processing and storage stability of sheep and goat meat products
  publication-title: Food Research International
  contributor:
    fullname: Conte-Junior
– volume: 85
  start-page: 772
  year: 2010
  end-page: 778
  ident: bb0100
  article-title: Antioxidant activity of spice extracts in aliposome system and in cooked pork patties and the possible mode of action
  publication-title: Meat Science
  contributor:
    fullname: Xiong
– volume: 74
  start-page: 443
  year: 2001
  end-page: 448
  ident: bb0105
  article-title: Antioxidant property of aroma extract isolated from clove buds [
  publication-title: Food Chemistry
  contributor:
    fullname: Shibamoto
– volume: 89
  start-page: 27
  year: 2011
  end-page: 34
  ident: bb0110
  article-title: Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content
  publication-title: Meat Science
  contributor:
    fullname: Jimenez-Colmenero
– year: 1994
  ident: bb0135
  article-title: Precise colour communication: Colour control from feeling to instrumentation
  contributor:
    fullname: Minolta
– volume: 93
  start-page: 538
  year: 2013
  end-page: 546
  ident: bb0095
  article-title: Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
  publication-title: Meat Science
  contributor:
    fullname: Lund
– volume: 83
  start-page: 74
  year: 2009
  end-page: 81
  ident: bb0155
  article-title: Qualitative effects of fresh and dried plum ingredients on vacuumpackaged, sliced hams
  publication-title: Meat Science
  contributor:
    fullname: Keeton
– volume: 38
  start-page: 31
  year: 2014
  end-page: 38
  ident: bb0205
  article-title: Effectiveness of clove essential oil and grape seed extract combination on microbial and lipid oxidation characteristics of raw buffalo patty during storage at abuse refrigeration temperature
  publication-title: Journal of Food Processing and Preservation
  contributor:
    fullname: Rohani
– volume: 63
  start-page: 2550
  year: 2015
  end-page: 2556
  ident: bb0215
  article-title: Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systems
  publication-title: Journal of Agriculture and Food Chemistry
  contributor:
    fullname: De Smet
– volume: 25
  start-page: 207
  year: 2003
  end-page: 218
  ident: bb0200
  article-title: Free radical-mediated oxidation of free amino acids and amino acid residues in proteins
  publication-title: Amino Acids
  contributor:
    fullname: Levine
– volume: 28
  start-page: 150
  year: 2010
  end-page: 160
  ident: bb0160
  article-title: The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherolon some quality characteristics of mechanically deboned chicken patty during freeze storage
  publication-title: Czech Journal of Food Science
  contributor:
    fullname: Saricoban
– volume: 40
  start-page: 134
  year: 2014
  end-page: 139
  ident: bb0190
  article-title: Grape seed and clove bud extracts as natural antioxidants in silver carp (
  publication-title: Food Control
  contributor:
    fullname: Zhou
– volume: 5
  start-page: 39
  year: 2016
  end-page: 48
  ident: bb0240
  article-title: Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality
  publication-title: Food Science and Human Wellness
  contributor:
    fullname: Guo
– volume: 45
  start-page: 79
  year: 2012
  end-page: 87
  ident: bb0140
  article-title: Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes
  publication-title: LWT- Food Science and Technology
  contributor:
    fullname: Mansour
– volume: 116
  start-page: 126
  year: 2016
  end-page: 132
  ident: bb0210
  article-title: Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage
  publication-title: Meat Science
  contributor:
    fullname: Isıkcı
– volume: 106
  start-page: 1095
  year: 2018
  end-page: 1104
  ident: bb0115
  article-title: Berries extracts as natural antioxidants in meat products: A review
  publication-title: Food Research International
  contributor:
    fullname: Franco
– volume: 2
  start-page: 19
  year: 2014
  end-page: 29
  ident: bb0145
  article-title: Antioxidant effect of some plant extracts as compared with BHA/BHT on lipid oxidation and some quality properties of fresh beef burgers stored at 4°C
  publication-title: Suez Canal University Journal of Food Sciences
  contributor:
    fullname: Youssef
– volume: 98
  start-page: 21
  year: 2014
  end-page: 33
  ident: bb0180
  article-title: Plant extracts as natural antioxidants in meat and meat products
  publication-title: Meat Science
  contributor:
    fullname: Mir
– volume: 64
  start-page: 209
  year: 2013
  end-page: 520
  ident: bb0170
  article-title: Lipids profile, antiradical power and antimicrobial properties of
  publication-title: Grasas y Aceites
  contributor:
    fullname: Tadros
– volume: 104
  start-page: 1030
  year: 2017
  end-page: 1038
  ident: bb0230
  article-title: Flaxseed gum in combination with lemon grass essential oil as an effective edible coating for ready-to-eat pomegranate arils
  publication-title: International Journal of Biological Macromolecules
  contributor:
    fullname: Srivastava
– volume: 119
  start-page: 72
  year: 2014
  end-page: 80
  ident: bb0075
  article-title: Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4 ± 1°C)
  publication-title: Small Ruminant Research
  contributor:
    fullname: Mendiratta
– volume: 111
  start-page: 524
  year: 2018
  end-page: 533
  ident: bb0195
  article-title: Oak wood extracts as natural antioxidants to increase shelf life of raw porkpatties in modified atmosphere packaging
  publication-title: Food Research International
  contributor:
    fullname: Perez-Coello
– volume: 111
  start-page: 60
  year: 2016
  end-page: 66
  ident: bb0030
  article-title: The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
  publication-title: Meat Science
  contributor:
    fullname: Kong
– volume: 69
  start-page: 482
  year: 2014
  end-page: 487
  ident: bb0010
  article-title: Antioxidant effects of clove bud (
  publication-title: Cryobiology
  contributor:
    fullname: Shirazi
– volume: 96
  start-page: 526
  year: 2014
  end-page: 534
  ident: bb0120
  article-title: Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
  publication-title: Meat Science
  contributor:
    fullname: Franco
– volume: 86
  start-page: 236
  year: 2010
  end-page: 242
  ident: bb0040
  article-title: Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef
  publication-title: Meat Science
  contributor:
    fullname: Kim
– volume: 85
  start-page: 402
  year: 2010
  end-page: 409
  ident: bb0080
  article-title: Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
  publication-title: Meat Science
  contributor:
    fullname: Estevez
– volume: 37
  start-page: 114
  year: 2017
  end-page: 122
  ident: bb0235
  article-title: The application of clove extract protects Chinese stylesausages against oxidation and quality deterioration
  publication-title: Korean Journal for Food Science of Animal Resources
  contributor:
    fullname: Guo
– volume: 86
  start-page: 953
  year: 2007
  end-page: 958
  ident: bb0035
  article-title: Conjugated linoleic acid and fish oil in laying hen diets: Effects on egg fatty acids, thiobarbituric acid reactive substances, and tocopherols during storage
  publication-title: Poultry Science
  contributor:
    fullname: Leonard
– volume: 121
  start-page: 350
  year: 2016
  end-page: 358
  ident: bb0175
  article-title: Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems
  publication-title: Meat Science
  contributor:
    fullname: Savadkoohi
– volume: 55
  start-page: 83
  year: 2011
  end-page: 95
  ident: bb0125
  article-title: Protein oxidation in muscle foods: A review
  publication-title: Molecuiar Nutrition & Food Research
  contributor:
    fullname: Estevez
– volume: 20
  start-page: 282
  year: 2014
  end-page: 292
  ident: bb0150
  article-title: The effects of natural antioxidants on colour, lipid stability and sensory evaluation of fresh beef patties stored at 4°C
  publication-title: Journal of Agroalimentary Processes and Technologies
  contributor:
    fullname: Morsy
– volume: 111
  start-page: 342
  year: 2018
  end-page: 350
  ident: bb0025
  article-title: Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties
  publication-title: Food Research International
  contributor:
    fullname: Mateo
– volume: 116
  start-page: 260
  year: 2016
  end-page: 267
  ident: bb0060
  article-title: Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage
  publication-title: Meat Science
  contributor:
    fullname: Zhou
– volume: 64
  start-page: 171
  year: 2014
  end-page: 181
  ident: bb0055
  article-title: Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review
  publication-title: Food Research International
  contributor:
    fullname: Muchenje
– volume: 83
  start-page: 74
  year: 2009
  ident: 10.1016/j.meatsci.2019.107972_bb0155
  article-title: Qualitative effects of fresh and dried plum ingredients on vacuumpackaged, sliced hams
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2009.04.002
  contributor:
    fullname: Nunez De Gonzalez
– volume: 2
  start-page: 19
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0145
  article-title: Antioxidant effect of some plant extracts as compared with BHA/BHT on lipid oxidation and some quality properties of fresh beef burgers stored at 4°C
  publication-title: Suez Canal University Journal of Food Sciences
  contributor:
    fullname: Mokhtar
– volume: 45
  start-page: 79
  year: 2012
  ident: 10.1016/j.meatsci.2019.107972_bb0140
  article-title: Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes
  publication-title: LWT- Food Science and Technology
  doi: 10.1016/j.lwt.2011.07.031
  contributor:
    fullname: Mohamed
– start-page: 55
  year: 1998
  ident: 10.1016/j.meatsci.2019.107972_bb0070
  contributor:
    fullname: Frankel
– volume: 25
  start-page: 207
  year: 2003
  ident: 10.1016/j.meatsci.2019.107972_bb0200
  article-title: Free radical-mediated oxidation of free amino acids and amino acid residues in proteins
  publication-title: Amino Acids
  doi: 10.1007/s00726-003-0011-2
  contributor:
    fullname: Stadtman
– volume: 85
  start-page: 772
  year: 2010
  ident: 10.1016/j.meatsci.2019.107972_bb0100
  article-title: Antioxidant activity of spice extracts in aliposome system and in cooked pork patties and the possible mode of action
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2010.04.003
  contributor:
    fullname: Kong
– start-page: 354
  year: 1999
  ident: 10.1016/j.meatsci.2019.107972_bb0130
  contributor:
    fullname: Meilgaard
– volume: 104
  start-page: 1030
  year: 2017
  ident: 10.1016/j.meatsci.2019.107972_bb0230
  article-title: Flaxseed gum in combination with lemon grass essential oil as an effective edible coating for ready-to-eat pomegranate arils
  publication-title: International Journal of Biological Macromolecules
  doi: 10.1016/j.ijbiomac.2017.07.025
  contributor:
    fullname: Yousuf
– volume: 93
  start-page: 538
  year: 2013
  ident: 10.1016/j.meatsci.2019.107972_bb0095
  article-title: Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2012.11.005
  contributor:
    fullname: Jongberg
– volume: 28
  start-page: 150
  year: 2010
  ident: 10.1016/j.meatsci.2019.107972_bb0160
  article-title: The effects of butylated hydroxyanisole, ascorbic acid, and α-tocopherolon some quality characteristics of mechanically deboned chicken patty during freeze storage
  publication-title: Czech Journal of Food Science
  doi: 10.17221/160/2009-CJFS
  contributor:
    fullname: Ozer
– volume: 111
  start-page: 342
  year: 2018
  ident: 10.1016/j.meatsci.2019.107972_bb0025
  article-title: Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2018.05.054
  contributor:
    fullname: Carballo
– volume: 63
  start-page: 2550
  year: 2015
  ident: 10.1016/j.meatsci.2019.107972_bb0215
  article-title: Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systems
  publication-title: Journal of Agriculture and Food Chemistry
  doi: 10.1021/jf505775u
  contributor:
    fullname: Vossen
– volume: 5
  start-page: 39
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0240
  article-title: Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality
  publication-title: Food Science and Human Wellness
  doi: 10.1016/j.fshw.2015.11.003
  contributor:
    fullname: Zhang
– volume: 85
  start-page: 402
  year: 2010
  ident: 10.1016/j.meatsci.2019.107972_bb0080
  article-title: Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2010.02.008
  contributor:
    fullname: Ganhao
– year: 1994
  ident: 10.1016/j.meatsci.2019.107972_bb0135
  contributor:
    fullname: Minolta
– volume: 37
  start-page: 114
  year: 2017
  ident: 10.1016/j.meatsci.2019.107972_bb0235
  article-title: The application of clove extract protects Chinese stylesausages against oxidation and quality deterioration
  publication-title: Korean Journal for Food Science of Animal Resources
  doi: 10.5851/kosfa.2017.37.1.114
  contributor:
    fullname: Zhang
– volume: 137
  start-page: 244
  year: 2018
  ident: 10.1016/j.meatsci.2019.107972_bb0065
  article-title: Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2017.11.018
  contributor:
    fullname: Fernandes
– volume: 128
  start-page: 276
  year: 2011
  ident: 10.1016/j.meatsci.2019.107972_bb0090
  article-title: Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
  publication-title: Food Chemistry
  doi: 10.1016/j.foodchem.2011.03.015
  contributor:
    fullname: Jongberg
– volume: 86
  start-page: 236
  year: 2010
  ident: 10.1016/j.meatsci.2019.107972_bb0040
  article-title: Assessment of meat quality properties and development of a palatability prediction model for Korean Hanwoo steer beef
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2010.05.011
  contributor:
    fullname: Cho
– volume: 64
  start-page: 171
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0055
  article-title: Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2014.06.022
  contributor:
    fullname: Falowo
– volume: 116
  start-page: 260
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0060
  article-title: Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2016.01.017
  contributor:
    fullname: Feng
– volume: 86
  start-page: 953
  year: 2007
  ident: 10.1016/j.meatsci.2019.107972_bb0035
  article-title: Conjugated linoleic acid and fish oil in laying hen diets: Effects on egg fatty acids, thiobarbituric acid reactive substances, and tocopherols during storage
  publication-title: Poultry Science
  doi: 10.1093/ps/86.5.953
  contributor:
    fullname: Cherian
– volume: 96
  start-page: 526
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0120
  article-title: Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2013.08.007
  contributor:
    fullname: Lorenzo
– volume: 61
  start-page: 389
  year: 2002
  ident: 10.1016/j.meatsci.2019.107972_bb0020
  article-title: Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from Turkey muscle
  publication-title: Meat Science
  doi: 10.1016/S0309-1740(01)00209-1
  contributor:
    fullname: Batifoulier
– volume: 119
  start-page: 72
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0075
  article-title: Effect of natural antioxidants on the quality of cured, restructured goat meat product during refrigerated storage (4 ± 1°C)
  publication-title: Small Ruminant Research
  doi: 10.1016/j.smallrumres.2014.03.005
  contributor:
    fullname: Gadekar
– volume: 106
  start-page: 1095
  year: 2018
  ident: 10.1016/j.meatsci.2019.107972_bb0115
  article-title: Berries extracts as natural antioxidants in meat products: A review
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2017.12.005
  contributor:
    fullname: Lorenzo
– volume: 98
  start-page: 21
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0180
  article-title: Plant extracts as natural antioxidants in meat and meat products
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2014.03.020
  contributor:
    fullname: Shah
– volume: 69
  start-page: 482
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0010
  article-title: Antioxidant effects of clove bud (Syzygium aromaticum) extract used with different extenders on ram spermatozoa during cryopreservation
  publication-title: Cryobiology
  doi: 10.1016/j.cryobiol.2014.10.009
  contributor:
    fullname: Baghshahi
– volume: 111
  start-page: 60
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0030
  article-title: The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2015.08.017
  contributor:
    fullname: Chen
– volume: 118
  start-page: 52
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0005
  article-title: Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2016.03.021
  contributor:
    fullname: Abdel-Naeem
– volume: 111
  start-page: 379
  year: 2018
  ident: 10.1016/j.meatsci.2019.107972_bb0045
  article-title: Natural antioxidants in processing and storage stability of sheep and goat meat products
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2018.05.041
  contributor:
    fullname: Cunha
– volume: 96
  start-page: 4089
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0085
  article-title: The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage
  publication-title: Journal of the Science of Food and Agriculture
  doi: 10.1002/jsfa.7609
  contributor:
    fullname: Jin
– volume: 8
  start-page: 494
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0050
  article-title: Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities
  publication-title: European Journal of Integrative Medicine
  doi: 10.1016/j.eujim.2016.02.006
  contributor:
    fullname: El-Maatia
– volume: 74
  start-page: 443
  year: 2001
  ident: 10.1016/j.meatsci.2019.107972_bb0105
  article-title: Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]
  publication-title: Food Chemistry
  doi: 10.1016/S0308-8146(01)00161-3
  contributor:
    fullname: Lee
– volume: 20
  start-page: 282
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0150
  article-title: The effects of natural antioxidants on colour, lipid stability and sensory evaluation of fresh beef patties stored at 4°C
  publication-title: Journal of Agroalimentary Processes and Technologies
  contributor:
    fullname: Mokhtar
– volume: 40
  start-page: 134
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0190
  article-title: Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation
  publication-title: Food Control
  doi: 10.1016/j.foodcont.2013.12.001
  contributor:
    fullname: Shi
– volume: 53
  start-page: 8492
  year: 2005
  ident: 10.1016/j.meatsci.2019.107972_bb0220
  article-title: Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties
  publication-title: Journal of Agricultural and Food Chemistry
  doi: 10.1021/jf050995a
  contributor:
    fullname: Vuorela
– volume: 171
  start-page: 32
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0165
  article-title: Antimicrobial and antioxidant effects of spiceextracts on the shelf life extension of raw chicken meat
  publication-title: International Journal of Food Microbiology
  doi: 10.1016/j.ijfoodmicro.2013.11.011
  contributor:
    fullname: Radha Krishnan
– volume: 111
  start-page: 524
  year: 2018
  ident: 10.1016/j.meatsci.2019.107972_bb0195
  article-title: Oak wood extracts as natural antioxidants to increase shelf life of raw porkpatties in modified atmosphere packaging
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2018.05.055
  contributor:
    fullname: Soriano
– volume: 121
  start-page: 350
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0175
  article-title: Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2016.07.008
  contributor:
    fullname: Riazi
– volume: 106
  start-page: 1086
  year: 2018
  ident: 10.1016/j.meatsci.2019.107972_bb0015
  article-title: Plum (Prunussalicina) peel and pulp microparticles as natural antioxidantadditives in breast chicken patties
  publication-title: Food Research International
  doi: 10.1016/j.foodres.2017.12.011
  contributor:
    fullname: Basanta
– volume: 38
  start-page: 31
  year: 2014
  ident: 10.1016/j.meatsci.2019.107972_bb0205
  article-title: Effectiveness of clove essential oil and grape seed extract combination on microbial and lipid oxidation characteristics of raw buffalo patty during storage at abuse refrigeration temperature
  publication-title: Journal of Food Processing and Preservation
  doi: 10.1111/j.1745-4549.2012.00736.x
  contributor:
    fullname: Tajik
– volume: 64
  start-page: 209
  year: 2013
  ident: 10.1016/j.meatsci.2019.107972_bb0170
  article-title: Lipids profile, antiradical power and antimicrobial properties of Syzygium aromaticum oil
  publication-title: Grasas y Aceites
  doi: 10.3989/gya.011713
  contributor:
    fullname: Ramadan
– volume: 116
  start-page: 126
  year: 2016
  ident: 10.1016/j.meatsci.2019.107972_bb0210
  article-title: Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2016.02.011
  contributor:
    fullname: Turgut
– volume: 55
  start-page: 83
  year: 2011
  ident: 10.1016/j.meatsci.2019.107972_bb0125
  article-title: Protein oxidation in muscle foods: A review
  publication-title: Molecuiar Nutrition & Food Research
  doi: 10.1002/mnfr.201000453
  contributor:
    fullname: Lund
– volume: 89
  start-page: 202
  year: 2011
  ident: 10.1016/j.meatsci.2019.107972_bb0225
  article-title: Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2011.04.020
  contributor:
    fullname: Yang
– volume: 89
  start-page: 27
  year: 2011
  ident: 10.1016/j.meatsci.2019.107972_bb0110
  article-title: Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content
  publication-title: Meat Science
  doi: 10.1016/j.meatsci.2011.03.016
  contributor:
    fullname: Lopez-Lopez
SSID ssj0001328
Score 2.532438
Snippet The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four...
SourceID proquest
crossref
pubmed
elsevier
SourceType Aggregation Database
Index Database
Publisher
StartPage 107972
SubjectTerms Clove extract
Color values
Cooked beef patties
Oxidative stability
Sensory attributes
Title Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage
URI https://dx.doi.org/10.1016/j.meatsci.2019.107972
https://www.ncbi.nlm.nih.gov/pubmed/31675647
https://search.proquest.com/docview/2311656403
Volume 161
hasFullText 1
inHoldings 1
isFullTextHit
isPrint
link http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1La9wwEB5CckgvpUn62DYNUwi9eddey5Z9DEnDtiV7aQO5CT3BobWX2AvNJb-9M3409BAKvQlJtmWNPA_PzDcAp7EPZPYEGblM-0gkWkY6lD6KMwawSmMvLP_vuFrnq2vx5Sa72YHzKReGwypH3j_w9J5bjz2LcTcXm6pafGPnQMIF5cqUa8iw3S5IGNGZnj88hnmQtVVMngSe_ZjFs7id_yR-R_fmCK-S-mQpl0_Jp6f0z14OXb6A56MCiWfDGg9gx9eHMLuofIcfcUT5_IHrCWT_EPan3OP2CLYDWHGLTUDL0ZtIvJnzpLCpsflVuR4GHElj7GNm71HXDluydJs7andDdSzfYlWjZaxOh8b7gBvNfo6WZiC9ENn7jNRMgxx5SfzqJVxffvp-vorGwguRTfOsi8gES0u9LJw0MiSkIWZButxYQcpP7G0ukjgYL7UlfY0aRuQ2OONsJkuiuDPpK9itm9q_AUwyp2UmpGWgPeOLUjB8T-ni3OpCBjuD-bTdajPga6gp8OxWjfRRTB810GcGxUQU9ddBUSQD_nXph4mIij4i9ozo2jfbVpGSyyhEIk5n8Hqg7p_VMFQADcm3___gd_BsyWZ6H7p2DLvd3da_J12mMyf9YT2BvbPPX1fr38D49XE
link.rule.ids 315,786,790,4521,24144,27957,27958,45620,45714
linkProvider Elsevier
linkToHtml http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwnV1LT9wwEB6h5UAvVUtfW_qYSlVvYZONEydHRIuWAnspSNwsP6UgmqxIVir_vjN5UPWAKvVm2XHieJzxN_HMNwCfYx_I7Akycpn2kUi0jHQofRRnTGCVxl5Y_t9xsc5XV-L7dXa9A8dTLAy7VY66f9DpvbYeaxbjbC42VbX4wYcDCSeUK1POIUN2-67IZCJmsHt0erZaPyhkMriK6TCBO_wJ5FncHP4klUe3ZyevkupkKZePbVGPQdB-Kzp5Bk9HDIlHwzCfw46v92H-tfIdfsGR6PMW1xPP_j7sTeHH7QvYDnzFLTYBLTtwIqlnDpXCpsbmV-V6JnAk0Ni7zd6jrh22ZOw2d1TuhgRZvsWqRst0nQ6N9wE3mo86WroC6YXI5GeyZmpk50tSWS_h6uTb5fEqGnMvRDbNsy4iKywt9bJw0siQEEjMgnS5sYLwT-xtLpI4GC-1JchGBSNyG5xxNpMlCd2Z9BXM6qb2bwCTzGmZCWmZa8_4ohTM4FO6OLe6kMHO4XCabrUZKDbU5Ht2o0b5KJaPGuQzh2ISivprrSjaBv7V9dMkREXfER-O6No321YRzmUiIhGnc3g9SPdhNMwWQE3y7f8_-CPsrS4vztX56frsAJ4s2WrvPdneway72_r3BG0682Fcur8BM2P4Jw
openUrl ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Effects+of+clove+extract+on+oxidative+stability+and+sensory+attributes+in+cooked+beef+patties+at+refrigerated+storage&rft.jtitle=Meat+science&rft.au=Zahid%2C+Md.+Ashrafuzzaman&rft.au=Choi%2C+Jin+Young&rft.au=Seo%2C+Jin-Kyu&rft.au=Parvin%2C+Rashida&rft.date=2020-03-01&rft.issn=0309-1740&rft.volume=161&rft.spage=107972&rft_id=info:doi/10.1016%2Fj.meatsci.2019.107972&rft.externalDBID=n%2Fa&rft.externalDocID=10_1016_j_meatsci_2019_107972
thumbnail_l http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0309-1740&client=summon
thumbnail_m http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0309-1740&client=summon
thumbnail_s http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0309-1740&client=summon