ArticleMolecules (Basel, Switzerland)2021
Chemometric Analysis of Fatty Acid Composition of Raw Chicken, Beef, and Pork Meat with Plant Extract Addition during Refrigerated Storage.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization.Food chemistry: X · 2025Article
- Comparison of the physicochemical properties of palm-based shortenings of various melting temperatures and animal fats.Food chemistry: X · 2025Article
- A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats.Food science of animal resources · 2025Article
- Recent Advances, Challenges, and Functional Applications of Natural Phenolic Compounds in the Meat Products Industry.Antioxidants (Basel, Switzerland) · 2025Review
- Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics.Antioxidants (Basel, Switzerland) · 2024Article
- Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.Food science of animal resources · 2024Article
- Fats and major fatty acids present in edible insects utilised as food and livestock feed.Veterinary and animal science · 2023Review
- Untargeted Metabolomics Combined with Sensory Analysis to Evaluate the Chemical Changes in Coppa Piacentina PDO during Different Ripening Times.Molecules (Basel, Switzerland) · 2023Article
- The Review of Cooking, Drying, and Green Extraction Methods on General Nutritional Properties of Mealworms and Locusts.Food and bioprocess technology · 2023Review
- Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages.Animals : an open access journal from MDPI · 2023Article
- FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin.Foods (Basel, Switzerland) · 2022Article
- Cooperative Interaction of Phenolic Acids and Flavonoids Contained in Activated Charcoal with Herb Extracts, Involving Cholesterol, Bile Acid, and FXR/PXR Activation in Broilers Fed with Mycotoxin-Containing Diets.Antioxidants (Basel, Switzerland) · 2022Article
- Efficacy of green coffee as an antioxidant in beef meatballs compared with ascorbic acid.Food chemistry: X · 2022Article
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2 authors.
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Abstract
During the shelf-life, meat undergoes a number of processes that negatively affect the quality of the product, including fatty acid composition. The application of various plant extracts in meat could affect the changes of fatty acids during storage. Thus, the aim of this study was to investigate the effect of various spice and herb extracts on fatty acid composition in raw pork, beef, and chicken meat when stored at 4 °C for 13 days. Based on multivariate statistical analysis, two datasets were extracted from each type of meat. One dataset included samples with allspice, bay leaf, black seed, cardamom, caraway, clove, and nutmeg with the high share of total MUFA (monounsaturated fatty acids) in chicken and pork meat and high MUFA and PUFA (polyunsaturated fatty acids) contribution in beef meat after storage. The second dataset included basil, garlic, onion, oregano, rosemary, and thyme with high PUFA share in chicken and pork meat and high SFA (saturated fatty acids) contribution in beef meat. From the regression analysis, a significant effect of time on fatty acid composition in meat was reported. Generally, the rates of fatty acid changes were dependent on the plant extract incorporated into the meat. The most visible effect of plant extracts was obtained in chicken meat. In chicken meat with plant extracts, the rates of SFA and PUFA changes with time were slower compared to the control sample. In summary, the fatty acid composition of intramuscular fat varied during storage, and the addition of plant extracts significantly affected the rate of these changes, which was dependent on the meat matrix.
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