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Effect of linseed and the combination of conjugated linoleic acid and linseed on the quality and oxidative stability of pig meat and subcutaneous fat
CLA meat quality backfat TBARS fatty acids
2016/9/1
The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneou...
Antimicrobial effects of curcumin against L. monocytogenes,S.aureus,S.Typhimurium and E.coli O157:H7 pathogens in minced meat
curcumin antimicrobial effect foodborne pathogen minced meat
2016/6/3
The aim of this study was to determine the antimicrobial efficacy of curcumin, one of the active components of the Curcuma longa (turmeric) plant, against food pathogens in a minced meat medium. Salmo...
Determination of the effect of microbial transglutaminase on technological properties of common carp (Cyprinus carpio L.) meat
processing common carp enzyme NaCl transglutaminase
2015/6/2
The aim of this study was to evaluate the effect of microbial transglutaminase (TG) on processed meat of common carp (Cyprinus carpio L.). Three levels of microbial transglutaminase (0.5, 1.0 and 1.5%...