TY  - JOUR
  - Carpenter, R. and O'Grady, M. N. and O'Callaghan, Y. C. and O'Brien, N. M. and Kerry, J. P.
  - 2007
  - Meat Science
  - Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork
  - Validated
  - ()
  - 76
  - 4
  - 604
  - 610
  - The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE 'a' redness value), pH, microbial status (log(10)CFU colony forming units/g pork) and sensorial properties of cooked pork patties was investigated. GSE (0-1000 mu g/g muscle) and BB (0-1000 mu g/g muscle) were added to raw pork (M. longissimus dorsi) patties which were stored in modified atmosphere packs (MAP) (75% 02:25% CO2) for up to 12 days at 4 degrees C. Cooked pork patties were stored in MAP (70% N-2:30% CO2) for up to 4 days at 4 degrees C. Mesophilic plate counts and pork pH were unaffected by GSE and BB. GSE and BB addition decreased (P < 0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The 'a' redness values of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties were unaffected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products. (C) 2007 Elsevier Ltd. All rights reserved.
DA  - 2007/NaN
ER  - 

@article{V113214823,
   = {Carpenter, R. and O'Grady, M. N. and O'Callaghan, Y. C. and O'Brien, N. M. and Kerry, J. P.},
   = {2007},
   = {Meat Science},
   = {Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork},
   = {Validated},
   = {()},
   = {76},
   = {4},
  pages = {604--610},
   = {{The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE 'a' redness value), pH, microbial status (log(10)CFU colony forming units/g pork) and sensorial properties of cooked pork patties was investigated. GSE (0-1000 mu g/g muscle) and BB (0-1000 mu g/g muscle) were added to raw pork (M. longissimus dorsi) patties which were stored in modified atmosphere packs (MAP) (75% 02:25% CO2) for up to 12 days at 4 degrees C. Cooked pork patties were stored in MAP (70% N-2:30% CO2) for up to 4 days at 4 degrees C. Mesophilic plate counts and pork pH were unaffected by GSE and BB. GSE and BB addition decreased (P < 0.05) lipid oxidation (TBARS) in raw pork patties on days 9 and 12 of storage, relative to controls. Antioxidant activity of GSE and BB was observed in cooked pork patties demonstrating the thermal stability of GSE and BB. The 'a' redness values of raw and cooked pork patties marginally increased with increasing GSE concentration. The sensory properties of cooked pork patties were unaffected by GSE and BB addition. Results obtained demonstrate the potential for using health promoting nutraceuticals in meat and meat products. (C) 2007 Elsevier Ltd. All rights reserved.}},
  source = {IRIS}
}