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Replacing Soybean Oil with Soy Sauce Separated Oil in the Diets of Finishing Pigs: The Impact on the Safety and Nutritional Value of Roasted Pork Meat

https://doi.org/10.2139/ssrn.5351196
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Sensory qualities markers of n-3 PUFA enriched fresh pork meat fattened by linseed oil and selenium methionine
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Thermal processing and in vitro digestion of n-3 pork: Effects on the oxidative and digestive properties of proteins and lipids
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Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin
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Starter molds and multi-enzyme catalysis in koji fermentation of soy sauce brewing: A review
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Characterization of fragrant compounds in different types of high-salt liquid-state fermentation soy sauce from China
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Effect of variable pressure-assisted immersion process using (−)-epicatechin on the color, flavor, and polycyclic aromatic hydrocarbons content in roasted beef meat
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Protein and lipid oxidation in Longissimus dorsi and dry cured loin from Iberian pigs as affected by crossbreeding and diet
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Protein carbonyls in meat systems: A review
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Dietary linseed oil supplemented with organic selenium improved the fatty acid nutritional profile, muscular selenium deposition, water retention, and tenderness of fresh pork
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Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam
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Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products
inferredcites →https://doi.org/10.1016/s0309-1740(98)00077-1openalex-snapshot
Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products
inferredcites →https://doi.org/10.1017/s1751731117002877openalex-snapshot
Effect of dietary sources of n-3 fatty acids on pig performance and technological, nutritional and sensory qualities of pork
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Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene
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Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments
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Oxidation of cholesterol by heating
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Formation of Polycyclic Aromatic Hydrocarbons in the Smoke from Heated Model Lipids and Food Lipids
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Glutamic and aminoadipic semialdehydes are the main carbonyl products of metal-catalyzed oxidation of proteins
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QUANTIFICATION AND SIGNIFICANCE OF PROTEIN OXIDATION IN BIOLOGICAL SAMPLES*
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Future trends of processed meat products concerning perceived healthiness: A review
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Lipid oxidation in meat: mechanisms and protective factors – a review
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Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue
inferredcites →https://doi.org/10.2527/jas.2008-1355openalex-snapshot
Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1
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A High Dietary Incorporation Level of Chlorella vulgaris Improves the Nutritional Value of Pork Fat without Impairing the Performance of Finishing Pigs
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Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics
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Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting
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