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In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef–pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory properties were examined. Both sausage systems were stored in 3 different manners...
Abstract: The oxygen consumption rate (OCR) of 2 types of permeabilized tissues and their corresponding isolated mitochondria from porcine M. masseter and liver, resulting in 4 systems, was studied at different pH values (5.0 to 7.1) using fresh samples and samples frozen directly in liquid nitrogen (N2) or air‐frozen at −20°C. A protocol with the additive sequence rotenone–succinate–ADP (adenosine...
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