The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

Meat Science

Volumn 84, Issue 3, 2010, Pages 498-504

  Lee, Mi Ai ^a   Choi, Ji Hun ^a   Choi, Yun Sang ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   Shim, So Yeon ^a   Chung, Hae Kyung ^b   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b Hoseo University   (South Korea)

Author keywords

Antimicrobial; Antioxidants; Lipid oxidation; Mustard leaf kimchi; Raw ground pork

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; FATTY ACID; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIAL COUNT; BRASSICA; COLOR; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; FREEZING; LIPID PEROXIDATION; MEAT; METHODOLOGY; MICROBIOLOGY; PH; PLANT LEAF; SWINE;

ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; COLONY COUNT, MICROBIAL; COLOR; FATTY ACIDS, NONESTERIFIED; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; MUSTARD PLANT; PLANT EXTRACTS; PLANT LEAVES; REFRIGERATION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

BACTERIA (MICROORGANISMS); BRASSICA; BRASSICA JUNCEA;

EID: 73649096177     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.10.004     Document Type: Article

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