ArticleFoods (Basel, Switzerland)2019
Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 16 citations in OpenAlex.
- Proteolytic Tenderization of Pork Loin with Papain and Bromelain and Its Physicochemical and Sensory Effects.Foods (Basel, Switzerland) · 2026Article
- Effect of Fruit Powders as Natural Alternatives to Sodium Nitrite on Lipid Oxidation in Clean-Label Salami.Foods (Basel, Switzerland) · 2025Article
- Cowpea legumin preservative impacts on beef ribeye and implications on antibiotic resistant food borne pathogens.NPJ science of food · 2024Article
- Microbial Growth Inhibition Effect, Polyphenolic Profile, and Antioxidative Capacity of Plant Powders in Minced Pork and Beef.Foods (Basel, Switzerland) · 2024Article
- Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham.Microorganisms · 2024Article
- In Vitro Antibacterial and Antioxidative Activity and Polyphenolic Profile of the Extracts of Chokeberry, Blackcurrant, and Rowan Berries and Their Pomaces.Foods (Basel, Switzerland) · 2024Article
- The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout.Microorganisms · 2023Article
- Effects of the Chinese herbal medicine Hong Huang decoction, on myocardial injury in breast cancer patients who underwent anthracycline-based chemotherapy.Frontiers in cardiovascular medicine · 2022Article
- Blackcurrant (Foods (Basel, Switzerland) · 2021Article
- Fatty Acid Profile of Lipid Fractions of Mangalitza (Foods (Basel, Switzerland) · 2021Article
- Treatment Efficacy of Chuang Ling Ye, a Traditional Chinese Herbal Medicine Compound, on Idiopathic Granulomatous Mastitis: A Randomized Controlled Trial.Evidence-based complementary and alternative medicine : eCAM · 2020Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It is a challenge for scientists to find new plant-based food constituents simultaneously possessing antimicrobial and antioxidative properties to prolong the shelf life of meat products. In this study, various plant powders and their blends were added to minced pork to carry out a complex study of their effect on sensory characteristics, microbial growth, and lipid oxidation of the meat in raw and cooked forms during storage. Microbiological shelf life parameters were evaluated by determining the total counts of microorganisms, yeasts, and molds. The growth potential of
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Registered trials
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