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  1. 1
    Phosphate and two-stage cooking Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus

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  2. 2
    Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder

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  3. 3
    The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat

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  4. 4
    Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

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  5. 5
    Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish

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  6. 6
    The effect of natural and synthetic antioxidants and packaging type on the quality of cooked poultry products during frozen storage

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  7. 7
    Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

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  8. 8
    Antioxidant activity and inhibitory effects of lead (Leucaena leucocephala) seed extracts against lipid oxidation in model systems

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