ArticleAntioxidants (Basel, Switzerland)2021
Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 16 citations in OpenAlex.
- Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages.Food chemistry: X · 2025Article
- Comparison ofPlants (Basel, Switzerland) · 2024Article
- Predicting and optimizing reactive oxygen species metabolism in Punica granatum L. through machine learning: role of exogenous GABA on antioxidant enzyme activity under drought and salinity stress.BMC plant biology · 2024Article
- Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts.Journal of food science and technology · 2022Article
- Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage.Molecules (Basel, Switzerland) · 2021Article
- Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research.Antioxidants (Basel, Switzerland) · 2021Article
- Prediction of Thiol Group Changes in Minced Raw and Cooked Chicken Meat with Plant Extracts-Kinetic and Neural Network Approaches.Animals : an open access journal from MDPI · 2021Article
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
Abstract
The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average
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