The antioxidant effect of dietary Zataria multiflora boiss (ZMBE) extract supplementation on the susceptibility of chicken thigh muscle to lipid oxidation during frozen storage at -20 ˚C for 6 months was examined in this experiment. Three hundred thirty six day-old chicks were allocated to 7 dietary treatments with 4 replicates (12 birds each) in a completely randomized design. The dietary trea...

the quality control of microbial contamination in meats consumed in restaurants of university of tehran was taken into consideration. for this reason, 100 sterile samples were taken from 4 central restaurants, from may until october 1995, the samples were as follows: 12 samples of meat, 50 samples of chopped meat and 38 samples of minced meat. all of the samples were examined to search for meso...

background : in every society, meat costs the most expensive parts of food basket, meat consumption is noticeably different in poor and rich societies. since meat intake has been associated with several chronic impairments, reduction of red meat in the diet has been   recommended by several health information services. however it is not clear yet to what extent the employed policies has been ef...

The present study was conducted to develop functional fibre enriched spent hen meat nuggets (SMN) with incorporation of amla fruit juice powder. Four different products with amla fruit juice powder with the replacement of lean meat viz. 0% (Control), 0.5% (T1), 1.0% (T2) and 1.5% (T3) were prepared and optimum level of amla fruit juice powder was selected on the basis of physico-chemical, proxi...

Selenium (Se) is an essential trace element important for several biological functions, such as thyroid hormone metabolism, anti-aging, and antioxidant protection. Even though reports on Se species in different food products are increasing, the scientific knowledge on the bioaccessible amount of Se species from these products is not as well known. In this work, Se-enriched chicken meat was dige...

Biological tissues are commonly subjected to free radical attack and subsequent oxidative damage due to imperfections in oxygen metabolism (Halliwell et al., 1995). Skeletal muscle is particularly susceptible to oxidative reactions since it contains high concentrations of lipid membrane systems (e.g. mitochondria and sarcoplasmic reticulum), prooxidants (e.g. transition metals and heme-containi...

Glycosylated ascorbic acids were synthesized by using the transglycosylation activity of Bacillus stearothermophilus maltogenic amylase with maltotriose to show effective antioxidative activity with enhanced oxidative stability. The modified ascorbic acids comprised mono- and di-glycosyl transfer products with an alpha-(1,6)-glycosidic linkage. The antioxidative effects of the glycosyl derivati...

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat conten...

OBJECTIVE Study on the application of high pressure processing (HPP) for dark-firm-dry (DFD) beef was conducted to observe whether HPP has any impact on physical properties and to evaluate oxidative deterioration during refrigerated storage under vacuum. METHODS The longissimus lumborum muscles obtained from Friesian Holstein steers (33±0.5 months old) with 24-h postmortem pH higher than 6.0 ...