Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

Meat Science

Volumn 87, Issue 1, 2011, Pages 12-18

  Choe, Ju Hui ^a,b   Jang, Aera ^b   Lee, Eui Soo ^c   Choi, Ji Hun ^a   Choi, Yun Sang ^a   Han, Doo Jeong ^a   Kim, Hack Youn ^a   Lee, Mi Ai ^a   Shim, So Yeon ^a   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b National Institute of Animal Science   (South Korea)

^c LG Life Sciences   (South Korea)

Author keywords

Barley leaf powder; Color stability; Ground pork meat; Lotus leaf power; Oxidation stability

Indexed keywords

BARLEY LEAF POWDER; COLOR STABILITY; GROUND PORK MEAT; LOTUS LEAF; OXIDATION STABILITY;

COLOR; OLEFINS; OXIDATION; STABILITY;

MEATS;

ANTIOXIDANT; BUTYLCRESOL; PEROXIDE; PLANT MEDICINAL PRODUCT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BARLEY; COLOR; COOKING; FOOD HANDLING; FOOD PRESERVATION; FREEZING; MEAT; METHODOLOGY; NELUMBO; OXIDATION REDUCTION REACTION; PH; PLANT LEAF; POWDER; SWINE;

ANIMALS; ANTIOXIDANTS; BUTYLATED HYDROXYTOLUENE; COLOR; COOKING; FOOD HANDLING; FOOD PRESERVATION; HORDEUM; HYDROGEN-ION CONCENTRATION; MEAT; NELUMBO; OXIDATION-REDUCTION; PEROXIDES; PLANT LEAVES; PLANT PREPARATIONS; POWDERS; REFRIGERATION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

HORDEUM; HORDEUM VULGARE; NELUMBO; NELUMBO NUCIFERA;

EID: 77958109389     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.08.011     Document Type: Article

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