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Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry
Antioxidant Enzyme Activity Iron Content Korean Native Chicken Lipid Oxidation
2016/5/20
This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken ...
Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef
Electrical Stimulation Lipid Oxidation Warmed-over Flavor Precooked Roast Beef
2016/5/11
Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef....
Decreased Complete Oxidation Capacity of Fatty Acid in the Liver of Ketotic Cows
Dairy Cow Ketosis Liver Fatty Acid Oxidation
2016/5/4
Complete oxidation of fatty acid in the liver of ketotic cows was investigated. Serum non-esterified fatty acid (NEFA), beta-hydroxybutyric acid (BHBA) and glucose concentrations were measured using b...
Pigmentation and Delayed Oxidation of Broiler Chickens by the Red Carotenoid, Astaxanthin, from Chemical Synthesis and the Yeast, Xanthophyllomyces dendrorhous
Antioxidant Astaxanthin Chicken Pigmentation Xanthophyllomyces dendrorhous
2016/4/18
The red carotenoid, astaxanthin was studied to improve the meat quality of broiler chickens. Astaxanthin pigmented chickens and delayed oxidation of lipid in them. Two sources of astaxanthin were used...