Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage

1. Akwetey, W., & Knipe, C. (2012). Sensory attributes and texture profile of beef burgers with gari. Meat Science, 92(4), 745–748. doi: 10.1016/j.meatsci.2012.06.032.10.1016/j.meatsci.2012.06.032Open DOISearch in Google Scholar

2. Armando, C., Maythe, S., & Beatriz, N. P. (1998). Antioxidant activity of grapefruit seed extract on vegetable oils. Journal of the Science of Food and Agriculture, 77(4), 463–467. doi: 10.1002/(sici)1097-0010(199808)77:4<463::aid-jsfa62>3.0.co;2-1.10.1002/(sici)1097-0010(199808)77:4<463::aid-jsfa62>3.0.co;2-1Open DOISearch in Google Scholar

3. Banović, M., Fontes, M. A., Barreira, M. M., & Grunert, K. G. (2012). Impact of Product Familiarity on Beef Quality Perception. Agribusiness, 28(2), 157–172. doi: 10.1002/agr.21290.10.1002/agr.21290Open DOISearch in Google Scholar

4. Britt, C., Gomaa, E. A., Gray, J. I., &Booren, A. M. (1998). Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties. Journal of Agricultural and Food Chemistry, 46(12), 4891–4897. doi: 10.1021/jf980233y.10.1021/jf980233yOpen DOISearch in Google Scholar

5. Brodowska, M., Guzek, D., Godziszewska, J., Górska-Horczyczak, E., Pogorzelska, E., Sakowska, A.,Wierzbicka, A. (2017). Cherry (Prunus cerasus cv Montmorency) extract with standardised antioxidant potential as preservative for refrigerated storage of ground pork. International Journal of Food Science & Technology, 52(12), 2555–2563. doi: 10.1111/ijfs.13541.10.1111/ijfs.13541Open DOISearch in Google Scholar

6. CIE Recommendations on Uniform Color Spaces, Color-Difference Equations, and Metric Color Terms. (1977). Color Research & Application, 2(1), 5–6. doi: 10.1002/j.1520-6378.1977.tb00102.x.10.1002/j.1520-6378.1977.tb00102.xOpen DOISearch in Google Scholar

7. Danowska-Oziewicz, M., & Kurp, L. (2017). Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state. Meat Science, 131, 158–165. doi: 10.1016/j.meatsci.2017.05.009.10.1016/j.meatsci.2017.05.009Open DOISearch in Google Scholar

8. Devatkal, S. K., & Naveena, B. (2010). Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage. Meat Science, 85(2), 306–311. doi: 10.1016/j.meatsci.2010.01.019.10.1016/j.meatsci.2010.01.019Search in Google Scholar

9. Effect of chilling, freezing and thawing on meat quality: A review. (2014). International Journal of Biosciences (IJB), 5(4), 159–169. doi: 10.12692/ijb/5.4.159-169.10.12692/ijb/5.4.159-169Search in Google Scholar

10. Hu, Y., Wang, Y., Tang, & Y. (2019) Analysis of the correlation between the freshness indices of pork and its pork exudate. Acta Universitatis Cibiniensis. Series E: Food Technology, 23(1),63-69. doi: 10.2478/aucft-2019-000810.2478/aucft-2019-0008Search in Google Scholar

11. Hansen, T., Boye, H., & Thomsen, T. U. (2010). Involvement, competencies, gender and food health information seeking. British Food Journal, 112(4), 387–402. doi: 10.1108/00070701011034402.10.1108/00070701011034402Open DOISearch in Google Scholar

12. Huda, A.B., Parveen, S., Rather, S.A., Akhter, R., Hassan, M. (2014). Effect of incorporation of apple pomace on the physico-chemical, sensory and textural properties of mutton nuggets. International Journal of Advanced Research. 2(4): 974–983.Search in Google Scholar

13. Inai, M., Miura, Y., Honda, S., Masuda, A., & Masuda, T. (2014). Metmyoglobin Reduction by Polyphenols and Mechanism of the Conversion of Metmyoglobin to Oxymyoglobin by Quercetin. Journal of Agricultural and Food Chemistry, 62(4), 893–901. doi: 10.1021/jf404357h.10.1021/jf404357hOpen DOISearch in Google Scholar

14. Jeong, J. Y., Lim, S. T., & Kim, C. J. (2016). The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking. Korean Journal for Food Science of Animal Resources, 36(4), 538–546. doi: 10.5851/kosfa.2016.36.4.538.10.5851/kosfa.2016.36.4.538Open DOISearch in Google Scholar

15. Jeong, J.Y., Yang, H.S., Kang, G.H., Lee, J.I., Park, G.B., Joo, S.T. (2006). Effect of freeze–thaw process on myoglobin oxidation of pork loin during cold storage, Korean Journal for Food Science of Animal Resources, 26, 1-8.Search in Google Scholar

16. Jones-Hamlow, K. A., Tavárez, M. A., Schroeder, A. L., &Dilger, A. C. (2015). Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks. Food Science & Nutrition, 4(3), 355–363. doi: 10.1002/fsn3.297.10.1002/fsn3.297Open DOISearch in Google Scholar

17. Kim, G.-D., Jung, E.-Y., Lim, H.-J., Yang, H.-S., Joo, S.-T., & Jeong, J.-Y. (2013). Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork. Meat Science, 95(2), 323–329. doi: 10.1016/j.meatsci.2013.05.007.10.1016/j.meatsci.2013.05.007Open DOISearch in Google Scholar

18. Kumar, P., Kumar, S., Ktripathi, M., Mehta, N., Ranjan, R., Bhat, Z., & Singh, P. (2013). Flavonoids in the development of functional meat products: A review. Veterinary World, 6(8), 573. doi: 10.5455/vetworld.2013.573-578.10.5455/vetworld.2013.573-578Open DOISearch in Google Scholar

19. Le, M.H. (2012). Antioxidative effects of mango wastes on shelf life of pork products. Digital Ph.D thesis, Lincoln University, Christchurch, New Zealand.Search in Google Scholar

20. Lee, S., Phillips, A., Liebler, D., &Faustman, C. (2003). Porcine oxymyoglobin and lipid oxidation in vitro. Meat Science, 63(2), 241–247. doi: 10.1016/s0309-1740(02)00076-1.10.1016/s0309-1740(02)00076-1Open DOISearch in Google Scholar

21. Leygonie, C., Britz, T. J., & Hoffman, L. C. (2012). Impact of freezing and thawing on the quality of meat: Review. Meat Science, 91(2), 93–98. doi: 10.1016/j.meatsci.2012.01.013.10.1016/j.meatsci.2012.01.01322326063Open DOISearch in Google Scholar

22. Leygonie, C., Britz, T. J., & Hoffman, L. C. (2012). Meat quality comparison between fresh and frozen/ thawed ostrich M. iliofibularis. Meat Science, 91(3), 364–368. doi: 10.1016/j.meatsci.2012.02.020.10.1016/j.meatsci.2012.02.02022405875Open DOISearch in Google Scholar

23. Li, R., Carpenter, J. A., & Cheney, R. (1998). Sensory and Instrumental Properties of Smoked Sausage Made with Mechanically Separated Poultry (MSP) Meat and Wheat Protein. Journal of Food Science, 63(5), 923–929. doi: 10.1111/j.1365-2621.1998.tb17928.x.10.1111/j.1365-2621.1998.tb17928.xOpen DOISearch in Google Scholar

24. Mancini, R., Hunt, M., & Kropf, D. (2003). Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef. Meat Science, 64(2), 157–162. doi: 10.1016/s0309-1740(02)00174-2.10.1016/s0309-1740(02)00174-2Open DOISearch in Google Scholar

25. Møller, J. K. S., &Skibsted, L. H. (2006). Myoglobins: the link between discoloration and lipid oxidation in muscle and meat. Química Nova, 29(6), 1270–1278. doi: 10.1590/s0100-40422006000600024.10.1590/s0100-40422006000600024Open DOISearch in Google Scholar

26. Ngapo, T., Fortin, J., & Martin, J.-F. (2010). Do pig farmers preferences bias consumer choice for pork? Response to critique of the pork preference studies. Meat Science, 85(4), 788–791. doi: 10.1016/j.meatsci.2010.03.022.10.1016/j.meatsci.2010.03.022Open DOISearch in Google Scholar

27. Özvural, E. B., &Vural, H. (2011). Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters. Meat Science, 88(1), 179–183. doi: 10.1016/j.meatsci.2010.12.022.10.1016/j.meatsci.2010.12.022Open DOISearch in Google Scholar

28. Papuc, C., Nicorescu, V., Predescu, N.C., Petcu, C. (2013). Antioxidant Activity of Polyphenols Extracted from Dog Rose (Rosa canina) Fruits on Myoglobin and Lipids in Refrigerated Minced Beef. Bulletin UASVM Veterinary Medicine, 70(1) from World Wide Web: http://agris.fao.org/agris-search/search.do?recordID=RO2014100220.Search in Google Scholar

29. Petrović, L., Grujić, R., & Petrović, M. (1993). Definition of the optimal freezing rate-2. Investigation of the physico-chemical properties of beef M. longissimus dorsi frozen at different freezing rates. Meat Science, 33(3), 319–331. doi: 10.1016/0309-1740(93)90004-2.10.1016/0309-1740(93)90004-2Open DOISearch in Google Scholar

30. Réblová, Z. (2012). Effect of temperature on the antioxidant activity of phenolic acids. Czech Journal of Food Sciences, 30(No. 2), 171–175. doi: 10.17221/57/2011-cjfs.10.17221/57/2011-CJFSSearch in Google Scholar

31. Ripoll, G., Joy, M., Muñoz, F., &Albertí, P. (2008). Meat and fat colour as a tool to trace grass-feeding systems in light lamb production. Meat Science, 80(2), 239–248. doi: 10.1016/j.meatsci.2007.11.025.10.1016/j.meatsci.2007.11.02522063328Open DOISearch in Google Scholar

32. Salejda, A. M., Kucharska, A. Z., & Krasnowska, G. (2018). Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers. Journal of Food Quality, 1–8. doi: 10.1155/2018/1563651.10.1155/2018/1563651Open DOISearch in Google Scholar

33. Tang, J., Faustman, C., Hoagland, T. A. (2006). Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts. Journal of Food Science, 69(9), C717–C720. doi:10.1111/j.1365-2621.2004.tb09922.x.10.1111/j.1365-2621.2004.tb09922.xOpen DOISearch in Google Scholar

34. Terns, M. J., Milkowski, A. L., Rankin, S. A., & Sindelar, J. J. (2011). Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Science, 88(2), 311–318. doi: 10.1016/j.meatsci.2011.01.009.10.1016/j.meatsci.2011.01.00921303726Open DOISearch in Google Scholar

35. Tril, U., Salejda, A. M., & Krasnowska, G. (2011). Attempt To Increase Oxidative Stability Of Model Meat Products By Applying Chokeberry Juice. Zywnosc. Nauka. Technologia. Jakosc/ Food.Science. Technology. Quality. doi: 10.15193/zntj/2011/79/055-066.10.15193/zntj/2011/79/055-066Search in Google Scholar

36. Tyburcy, A., Ścibisz, I., Rostek, E., Pasierbiewicz, A., & Florowski, T. (2014). Antioxidative Properties Of Cranberry And Rose Juices In Meat Products Made Of DefrostedMeat. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, (5(96). doi: 10.15193/zntj/2014/96/072-084.10.15193/zntj/2014/96/072-084Search in Google Scholar

37. Vieira, C., Diaz, M., Martínez, B., & García-Cachán, M. (2009). Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing. Meat Science, 83(3), 398–404. doi: 10.1016/j.meatsci.2009.06.013.10.1016/j.meatsci.2009.06.01320416701Open DOISearch in Google Scholar

38. Wood, J., Enser, M., Fisher, A., Nute, G., Sheard, P., Richardson, R., … Whittington, F. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78(4), 343–358. doi: 10.1016/j.meatsci.2007.07.019.10.1016/j.meatsci.2007.07.01922062452Open DOISearch in Google Scholar

39. Xia, X., Kong, B., Liu, Q., & Liu, J. (2009). Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles. Meat Science, 83(2), 239–245. doi: 10.1016/j.meatsci.2009.05.003.10.1016/j.meatsci.2009.05.00320416749Open DOISearch in Google Scholar

40. Xiong, Y.L. (2000). Protein oxidation and implications for muscle food quality.In Edited by E. Decker & C. Faustman, Antioxidants in muscle foods (pp. 3-23). Chichester. John Wiley & Sons.Search in Google Scholar

41. Yıldız-Turp, G., &Serdaroglu, M. (2010). Effects of using plum puree on some properties of low fat beef patties. Meat Science, 86(4), 896–900. doi: 10.1016/j.meatsci.2010.07.009.10.1016/j.meatsci.2010.07.00920732751Open DOISearch in Google Scholar

42. Zhu, L., & Brewer, M. (1999). Relationship between instrumental and visual color in a raw, fresh beef and chicken model system. Journal of Muscle Foods, 10(2), 131–146. doi: 10.1111/j.1745-4573.1999.tb00391.x10.1111/j.1745-4573.1999.tb00391.xOpen DOISearch in Google Scholar