RESEARCH ARTICLE Antioxidant Potential and Storage Stability of Broiler Leg Meat Fed on Extruded Flaxseed and α­ tocopherol Acetate Rashida Parveen 1 * , Muhammad Issa Khan 1 , Faqir Muhammad Anjum and Munir Ahmad Sheikh 2 National Inst i tu te of Food Science and Technology, Universi ty of Agricul ture, Faisalabad, Pakis tan Depar tment of Chemistry and Biochemistry, Universi ty of Agricul tur...

Breast and leg meat patties, prepared from turkeys fed diets containing 25, 200, 400 or 600 IU of dl-a-tocopheryl acetate (TA) per kg diet, were irradiated at 0 or 2.5 kGy with vacuum or loose packaging. The effects of dietary TA on storage stability and production of volatiles in irradiated raw turkey meat were determined. Dietary TA at . 200 IU/kg decreased lipid oxidation and reduced total v...

The development and validation of an analytical methodology, based on liquid chromatography tandem mass spectrometry (LC-MS/MS), was set up for the detection and quantification of amoxicillin in meat. The method consists of a simple extraction with phosphate buffer (pH 8.2) with sodium chloride followed by purification by solid phase extraction on OASIS HLB. During validation, according to the ...

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased li...

In this study we investigated the effects of Caesalpinia decapetala (CD) extracts on lipid oxidation in ground beef patties. Plant extracts and butylated hydroxytoluene (BHT) were individually added to patties at both 0.1% and 0.5% (w/w) concentrations. We assessed the antioxidant efficacy of CD by the ferric reducing antioxidant power (FRAP) assay and evaluated their potential as natural antio...

The aim of this study was to investigate the effect incorporation vegetable oils (chia, milk thistle and pumpkin seed oils) non-meat functional ingredients, such as quinoa flour or potato starch, into manufacture emulsified cooked sausages with reduced animal fat content. samples were evaluated respect texture properties, emulsion stability, colour microstructural characteristics reformulated m...