ArticleJournal of food science and technology2022
Predictive modelling of TBARS changes in the intramuscular lipid fraction of raw ground pork enriched with plant extracts.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed, 14 citations in OpenAlex.
- The Effects of Substituting BHT with a Microencapsulated Basil (Ocimum campechianum Mill.) Extract on Refrigerated Beef Burger Preservation.Foods (Basel, Switzerland) · 2026Article
- Spice-induced quality enhancement in rabbit meat: A study based on data mining and analytical characterization.Food chemistry: X · 2025Article
- Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods.Foods (Basel, Switzerland) · 2025Article
- Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.Foods (Basel, Switzerland) · 2025Article
- Critical overview of mass spectrometry-based lipidomics approach for evaluating lipid oxidation in foods.Food science and biotechnology · 2025Review
- Antioxidative Status and Meat Quality Traits as Affected by Dietary Supplementation of Finishing Pigs with Natural Phenolics.Antioxidants (Basel, Switzerland) · 2024Article
- Effect ofFoods (Basel, Switzerland) · 2024Article
- Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw pork meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) by investigation TBARS values changes during storage at different temperatures. Meat samples with extract addition were stored under various temperatures (4, 8, 12, 16, and 20°C). TBARS values changes in samples stored at 12°C were used as external validation dataset. Lipid oxidation was evaluated by the TBARS content. Lipid oxidation increased with storage time and temperature. The dependence of lipid oxidation on temperature was adequately modelled by the Arrhenius and log-logistic equation with high R
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Registered trials
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