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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

Małgorzata Muzolf-Paneka Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, PolandCorrespondence[email protected]

https://orcid.org/0000-0002-3438-4386 View further author information

Anna Kaczmareka Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, PolandView further author information

Jolanta Tomaszewska-Grasa Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, PolandView further author information

Renata Cegielska-Radziejewskaa Department of Food Quality and Safety Management, Food Science and Nutrition, Poznań University of Life Science, Poznań, PolandView further author information

Małgorzata Majcherb Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland

https://orcid.org/0000-0003-4234-7881 View further author information

Pages 111-129 | Received 17 Sep 2018, Accepted 31 Jan 2019, Published online: 21 Feb 2019

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https://doi.org/10.1080/10942912.2019.1579834
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Данііл Майборода & Олена Данченко. (2023) ВПЛИВ БІОЛОГІЧНО АКТИВНИХ РЕЧОВИН ВІВСА ТА ЛЮЦЕРНИ НА ЖИРНОКИСЛОТНИЙ СКЛАД М’ЯСА ГУСЕЙ ПРИ ЗБЕРІГАННІ. Innovations and Technologies in the Service Sphere and Food Industry 3:9, pages 13-17.
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Ji-Eun Kim, Ji-Yun Bae & Mi-Ja Kim. (2023) The antioxidant ability of nutmeg ethanolic extract in bulk oil and oil-in-water emulsion matrices. Korean Journal of Food Preservation 30:2, pages 334-346.
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Małgorzata Muzolf-Panek & Anna Gliszczyńska-Świgło. (2022) Extraction optimization for the antioxidants from Nigella sativa seeds using response surface methodology. Journal of Food Measurement and Characterization 16:6, pages 4741-4753.
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Anna Maria Kaczmarek & Małgorzata Muzolf-Panek. (2021) Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts. Journal of Food Science and Technology 59:5, pages 1756-1768.
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Nadia Oulahal & Pascal Degraeve. (2022) Phenolic-Rich Plant Extracts With Antimicrobial Activity: An Alternative to Food Preservatives and Biocides?. Frontiers in Microbiology 12.
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Oscar Abel Sánchez-Velázquez, Alan Javier Hernández-Álvarez & Guiomar Melgar-Lalanne. 2022. Clove ( Syzygium Aromaticum). Clove ( Syzygium Aromaticum) 347 361 .

Baojing Ren, Wei Wu, Olugbenga P. Soladoye, Kathrine H. Bak, Yu Fu & Yuhao Zhang. (2021) Application of biopreservatives in meat preservation: a review. International Journal of Food Science & Technology 56:12, pages 6124-6141.
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Małgorzata Muzolf-Panek & Kinga Stuper-Szablewska. (2021) Comprehensive study on the antioxidant capacity and phenolic profiles of black seed and other spices and herbs: effect of solvent and time of extraction. Journal of Food Measurement and Characterization 15:5, pages 4561-4574.
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Małgorzata Muzolf-Panek & Anna Kaczmarek. (2021) Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage. Molecules 26:16, pages 4952.
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Małgorzata Muzolf-Panek & Anna Kaczmarek. (2021) Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts—Application of Arrhenius, Log-logistic and Artificial Neural Network Models. Antioxidants 10:6, pages 917.
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Anna Kaczmarek & Małgorzata Muzolf-Panek. (2021) Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts—Kinetic and Neural Network Approaches. Animals 11:6, pages 1647.
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Anna Kaczmarek & Małgorzata Muzolf-Panek. (2021) Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts. Antioxidants 10:5, pages 736.
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Yingjie Bao, Xiaopu Ren, Yuxia Zhu, Yawei Zhang, Zengqi Peng & Guanghong Zhou. (2020) Comparison of lipid radical scavenging capacity of spice extract in situ in roast beef with DPPH and peroxy radical scavenging capacities in vitro models. LWT 130, pages 109626.
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Karthikeyan Venkatachalam & Somwang Lekjing. (2020) A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage. RSC Advances 10:30, pages 17777-17786.
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Marija Boskovic, Jasna Djordjevic, Milica Glisic, Jelena Ciric, Jelena Janjic, Nemanja Zdravkovic, Dejan Krnjaic & Milan Z. Baltic. (2019) The effect of oregano ( Origanum vulgare ) essential oil on four Salmonella serovars and shelf life of refrigerated pork meat packaged under vacuum and modified atmosphere . Journal of Food Processing and Preservation 44:1.
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Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

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Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts

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