{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,11]],"date-time":"2026-11-11T06:43:42Z","timestamp":1794379422206,"version":"4.9.0"},"reference-count":78,"publisher":"MDPI AG","issue":"20","license":[{"start":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T00:00:00Z","timestamp":1760400000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"IDUB program in the Food Science research area"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, the effects of borage seed oil (BO) and matcha tea (MT) on the physicochemical properties, oxidative stability, color, and tenderness of vacuum-packed lamb meatloaf during 14 days of refrigerated storage were evaluated. No significant effect of the plant additives was observed on cooking yield (66%) or pH (\u22485.95). Samples with added oil had a higher fat content, which contributed to hydrolytic and oxidative changes that were already evident immediately after production. The addition of MT, as well as the combined use of both BO and MT, effectively limited these changes. After 14 days, TBARS values in these samples decreased by up to 80% compared to the control. Neither BO nor MT affected lightness (L*) or yellowness (b*), whereas matcha, being naturally green, reduced redness (a*) by about 50%. However, no significant differences in total color (\u0394E* &lt; 4) were observed between control and experimental samples. The addition of BO also had a significant effect on the texture of meatloaves, which showed a 15% reduction in shear force after 14 days of storage. In conclusion, the combined application of BO and MT effectively limited fat oxidation while maintaining desirable color, tenderness, and overall physicochemical quality of meatloaves comparable to the control.<\/jats:p>","DOI":"10.3390\/foods14203500","type":"journal-article","created":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T14:34:15Z","timestamp":1760452455000},"page":"3500","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Effect of Borage Seed Oil (Borago officinalis L.) and Matcha Tea Powder (Camellia sinensis L.) on the Physicochemical Properties, Oxidative Stability, Color, and Tenderness of Vacuum-Packed Lamb Meatloaf During Storage"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4266-2286","authenticated-orcid":false,"given":"Agnieszka","family":"Latoch","sequence":"first","affiliation":[{"name":"Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8 St., 20-704 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1362-4168","authenticated-orcid":false,"given":"Justyna","family":"Libera","sequence":"additional","affiliation":[{"name":"Department Engineering and Cereal Technology, University of Life Sciences in Lublin, Skromna 8 St., 20-704 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2865-7958","authenticated-orcid":false,"given":"Nilg\u00fcn","family":"\u00d6nc\u00fcl","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, Mu\u011fla S\u0131tk\u0131 Ko\u00e7man University, Fethiye 48300, Mu\u011fla, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9247-3347","authenticated-orcid":false,"given":"Murat","family":"Metli","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Mu\u011fla S\u0131tk\u0131 Ko\u00e7man University, Milas 48200, Mu\u011fla, T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,14]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"5","DOI":"10.1093\/af\/vfae005","article-title":"Carcass assessment and value in the Australian beef and sheep meat industry","volume":"14","author":"Stewart","year":"2024","journal-title":"Anim. Front."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.foodres.2017.05.005","article-title":"Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing","volume":"104","author":"Chikwandha","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Van Le, H., Nguyen, D., Nguyen, Q., Malau-Aduli, B., Nichols, P., and Malau-Aduli, A. (2019). Fatty acid profiles of muscle, liver, heart and kidney of Australian prime lambs fed different polyunsaturated fatty acids enriched pellets in a feedlot system. Sci. Rep., 9.","DOI":"10.1038\/s41598-018-37956-y"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Fu, Y., Chen, Y., Han, X., Tan, D., Chen, J., Lai, C., Yang, X., Shan, X., Silva, L.H.P., and Jiang, H. (2025). Effects of muscle fiber composition on meat quality, flavor characteristics, and nutritional traits in lamb. Foods, 14.","DOI":"10.3390\/foods14132309"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"897","DOI":"10.2478\/aoas-2023-0049","article-title":"Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds","volume":"23","author":"Latoch","year":"2023","journal-title":"Ann. Anim. Sci."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Selani, M.M., Herrero, A.M., and Ruiz-Capillas, C. (2022). Plant antioxidants in dry fermented meat products with a healthier lipid profile. Foods, 11.","DOI":"10.3390\/foods11223558"},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Akbar, S. (2020). Borago officinalis L. (Boraginaceae). Handbook of 200 Medicinal Plants: A Comprehensive Review of Their Traditional Medical Uses and Scientific Justifications, Springer International Publishing.","DOI":"10.1007\/978-3-030-16807-0"},{"key":"ref_8","first-page":"953","article-title":"Comparison of qualitative, quantitative analysis and antioxidant potential between wild and cultivated Borago officinalis leaves from Palestine","volume":"31","author":"Shawarb","year":"2018","journal-title":"Pak. J. Pharm. Sci."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"649","DOI":"10.1002\/lipd.12266","article-title":"Borage oil treated with immobilized lipase inhibits melanogenesis","volume":"55","author":"Shin","year":"2020","journal-title":"Lipids"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"708","DOI":"10.1016\/j.nut.2009.10.014","article-title":"Borage oil in the treatment of atopic dermatitis","volume":"26","author":"Foster","year":"2010","journal-title":"Nutrition"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.meatsci.2017.03.003","article-title":"Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions","volume":"129","author":"Alonso","year":"2017","journal-title":"Meat Sci."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"271","DOI":"10.1016\/j.meatsci.2009.05.009","article-title":"Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in \u03c9-3 PUFA","volume":"83","author":"Larequi","year":"2009","journal-title":"Meat Sci."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"1393","DOI":"10.1016\/j.foodchem.2010.07.097","article-title":"Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage","volume":"124","author":"Montero","year":"2011","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Hasdemir, \u00d6., Kesbi\u00e7, O.S., Cravana, C., and Fazio, F. (2023). Antioxidant performance of Borago officinalis leaf essential oil and protective effect on thermal oxidation of fish oil. Sustainability, 15.","DOI":"10.3390\/su151310227"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1298","DOI":"10.1002\/jsfa.2492","article-title":"Antioxidant effect of rosemary, borage, green tea, pu-erh tea and ascorbic acid on fresh pork sausages packaged in a modified atmosphere: Influence of the presence of sodium chloride","volume":"86","author":"Cilla","year":"2006","journal-title":"J. Sci. Food Agric."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"339","DOI":"10.1111\/j.1365-2621.2003.tb14162.x","article-title":"Antioxidant action of borage, rosemary, oregano, and ascorbic acid in beef patties packaged in modified atmosphere","volume":"68","author":"Djenane","year":"2003","journal-title":"J. Food Sci."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Jakubczyk, K., Kochman, J., Kwiatkowska, A., Ka\u0142du\u0144ska, J., Dec, K., Kawczuga, D., and Janda, K. (2020). Antioxidant Properties and Nutritional Composition of Matcha Green Tea. Foods, 9.","DOI":"10.3390\/foods9040483"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"383","DOI":"10.13005\/bbra\/1140","article-title":"Extraction of green tea leaves: The use of different methods, their optimization and comparative evaluation","volume":"10","author":"Sarwa","year":"2013","journal-title":"Biosci. Biotechnol. Res. Asia"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"6566","DOI":"10.1002\/fsn3.2597","article-title":"Optimization of spray-drying process to manufacture green tea powder and its characteristics","volume":"9","year":"2021","journal-title":"Food Sci. Nutr."},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Kochman, J., Jakubczyk, K., Antoniewicz, J., Mruk, H., and Janda, K. (2020). Health benefits and chemical composition of Matcha green tea: A review. Molecules, 26.","DOI":"10.3390\/molecules26010085"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Luo, Y., Zhang, Y., Qu, F., Wang, P., Gao, J., Zhang, X., and Hu, J. (2022). Characterization of the key aroma compounds of Shandong Matcha using HS-SPME-GC\/MS and SAFE-GC\/MS. Foods, 11.","DOI":"10.3390\/foods11192964"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1","DOI":"10.12944\/CRNFSJ.6.1.04","article-title":"Antioxidant activity of different forms of green tea: Loose leaf, bagged and Matcha","volume":"6","author":"Farooq","year":"2018","journal-title":"Curr. Res. Nutr. Food Sci."},{"key":"ref_23","first-page":"8","article-title":"Green tea: A review on its natural antioxidant therapy and cariostatic benefits","volume":"2","author":"Gupta","year":"2014","journal-title":"Biol. Sci. Pharm. Res."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"P\u00e9rez-Burillo, S., Navajas-Porras, B., L\u00f3pez-Maldonado, A., Hinojosa-Nogueira, D., Pastoriza, S., and Rufi\u00e1n-Henares, J.\u00c1. (2021). Green tea and its relation to human gut microbiome. Molecules, 26.","DOI":"10.3390\/molecules26133907"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"102650","DOI":"10.1016\/j.jksus.2023.102650","article-title":"Antibacterial activity of green tea leaves extracts against specific bacterial strains","volume":"35","author":"Alghamdi","year":"2023","journal-title":"J. King Saud Univ. Sci."},{"key":"ref_26","unstructured":"European Parliament and Council (2018). Regulation (EU) 2018\/848 of 30 May 2018 on organic production and labelling of organic products and repealing Council Regulation (EC) No 834\/2007. Off. J. Eur. Union, L150, 1\u201392. Available online: https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/?uri=CELEX:32018R0848."},{"key":"ref_27","unstructured":"National Research Council (US) Committee for the Update of the Guide for the Care and Use of Laboratory Animals (2011). Guide for the Care and Use of Laboratory Animals, National Academies Press. [8th ed.]."},{"key":"ref_28","unstructured":"European Parliament and Council (2010). Directive 2010\/63\/EU of 22 September 2010 on the protection of animals used for scientific purposes. Off. J. Eur. Union, L276, 33. Available online: https:\/\/eur-lex.europa.eu\/eli\/dir\/2010\/63\/oj\/eng."},{"key":"ref_29","unstructured":"Council of the European Union (1998). Council Directive 98\/58\/EC of 20 July 1998 concerning the protection of animals kept for farming purposes. Off. J. Eur. Union, L221, 23\u201327. Available online: https:\/\/eur-lex.europa.eu\/eli\/dir\/1998\/58\/oj\/eng."},{"key":"ref_30","unstructured":"(2000). Meat and Meat Products\u2014Determination of moisture content\u2014Reference Method (Standard No. ISO 1442)."},{"key":"ref_31","unstructured":"(1999). Meat and Meat Products\u2014Measurement of pH\u2014Reference Method (Standard No. ISO 2917)."},{"key":"ref_32","unstructured":"Koniecko, E.S. (1979). Handbook for Meat Chemists, Avery Publishing Group, Inc."},{"key":"ref_33","first-page":"626","article-title":"Use of hurdle techniques to maintain the quality of vacuum packed buffalo meat during ambient storage temperatures","volume":"5","author":"Malik","year":"2011","journal-title":"Afr. J. Food Sci."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1178","DOI":"10.5713\/ajas.14.0752","article-title":"Effect of various phyto-extracts on physico-chemical, colour, and oxidative stability of pork frankfurters","volume":"28","author":"Wagh","year":"2015","journal-title":"Asian Australas. J. Anim. Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1309","DOI":"10.1021\/jf00089a022","article-title":"Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat","volume":"37","author":"Pikul","year":"1989","journal-title":"J. Agric. Food Chem."},{"key":"ref_36","unstructured":"Commission Internationale de l\u2019\u00c9clairage (CIE) (1987). Supplement No. 2 to CIE Publication No. 15 Colorimetry, Bureau Central de la CIE."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"527","DOI":"10.1016\/j.meatsci.2004.09.008","article-title":"A comparison between two methods (Warner\u2013Bratzler and texture profile analysis) for testing either raw meat or cooked meat","volume":"69","author":"Miguel","year":"2005","journal-title":"Meat Sci."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Dominguez, R., Pateiro, M., Gagaoua, M., Barba, F.J., Zhang, W., and Lorenzo, J.M. (2019). A comprehensive review on lipid oxidation in meat and meat products. Antioxidants, 10.","DOI":"10.3390\/antiox8100429"},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"426","DOI":"10.5851\/kosfa.2020.e23","article-title":"An approach to manufacture of fresh chicken sausages incorporated with black cumin and flaxseed oil in water gelled emulsion","volume":"40","author":"Kavusan","year":"2020","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1177\/1082013214552861","article-title":"Physicochemical and microbiological changes during the refrigerated storage of lamb sous-vide cooked at different combinations of time and temperature","volume":"21","author":"Roldan","year":"2015","journal-title":"Food Sci. Technol. Int."},{"key":"ref_41","first-page":"8821","article-title":"Shelf-life evaluation of raw chicken sausage incorporated with green tea and clove powder extracts at refrigerated storage","volume":"20","author":"Moawad","year":"2020","journal-title":"Plant Arch."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"370","DOI":"10.1111\/j.1745-4573.2007.00092.x","article-title":"The effect of \u03b1-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma, a cooked meat product","volume":"18","author":"Aksu","year":"2007","journal-title":"J. Muscle Foods"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"57","DOI":"10.5398\/tasj.2020.43.1.57","article-title":"Physicochemical properties, oxidative stability and sensory quality of lamb sausage added with green tea leaves (Camellia sinensis) powder","volume":"43","author":"Purnamayanti","year":"2020","journal-title":"Trop. Anim. Sci. J."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"568","DOI":"10.1016\/j.meatsci.2010.03.007","article-title":"Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella","volume":"85","year":"2010","journal-title":"Meat Sci."},{"key":"ref_45","first-page":"1680","article-title":"A comparative study of green tea extract and rosemary extract on quality characteristics of chevon patties","volume":"5","author":"Nath","year":"2016","journal-title":"Int. J. Sci. Environ. Technol."},{"key":"ref_46","first-page":"107","article-title":"Attempt to utilize antioxidant properties of green tea extract in the production of model meat products","volume":"78","author":"Salejda","year":"2011","journal-title":"\u017bywno\u015b\u0107 Nauka Technol. Jako\u015b\u0107"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"487","DOI":"10.2754\/avb201988040487","article-title":"Cooking of meat: Effect on texture, cooking loss and microbiological quality\u2014A review","volume":"88","author":"Jezek","year":"2019","journal-title":"Acta Vet. Brno"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Reitznerova, A., Sulekova, M., Nagy, J., Marcincak, S., Semojon, B., Certik, M., and Klempova, T. (2017). Lipid peroxidation process in meat and meat products: A comparison study of malondialdehyde determination between modified 2-thiobarbituric acid spectrophotometric method and reverse-phase high-performance liquid chromatography. Molecules, 22.","DOI":"10.3390\/molecules22111988"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"012135","DOI":"10.1088\/1755-1315\/1252\/1\/012135","article-title":"Use of aqueous extract of matcha tea as an antioxidant in poultry meat storage","volume":"1252","author":"Alheeti","year":"2023","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_50","first-page":"301","article-title":"Effect of packaging on lipid oxidation, sensory and color attributes of value added mutton meatballs during refrigeration","volume":"7","author":"Mir","year":"2017","journal-title":"J. Nutr. Health Food Eng."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/fst.32518","article-title":"Lipid oxidation in meat: Mechanisms and protective factors\u2014A review","volume":"38","author":"Amaral","year":"2018","journal-title":"Food Sci. Technol."},{"key":"ref_52","first-page":"52","article-title":"Value added beef meatballs using turmeric (Curcuma longa) powder as a source of natural antioxidant","volume":"3","author":"Milon","year":"2016","journal-title":"Int. J. Nat. Soc. Sci."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1801","DOI":"10.1021\/jf9810416","article-title":"Evening primrose meal: A source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals","volume":"47","author":"Wettasinghe","year":"1999","journal-title":"J. Agric. Food Chem."},{"key":"ref_54","first-page":"182","article-title":"Chemical components of Matcha and powdered green tea","volume":"50","author":"Horie","year":"2017","journal-title":"J. Cook. Sci. Jpn."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"200","DOI":"10.26656\/fr.2017.6(6).672","article-title":"Green tea extract improved minced mutton quality during chilled storage","volume":"6","author":"Alnori","year":"2022","journal-title":"Food Res."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.postharvbio.2015.08.025","article-title":"Active edible coating from chitosan incorporating green tea extract as an antioxidant and antifungal on fresh walnut kernel","volume":"110","author":"Sabaghi","year":"2015","journal-title":"Postharvest Biol. Technol."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"108547","DOI":"10.1016\/j.meatsci.2021.108547","article-title":"Effects of edible coatings containing acai powder and matcha extracts on shelf life and quality parameters of cooked meatballs","volume":"179","year":"2021","journal-title":"Meat Sci."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Nain, C.W., Berdal, G., Thao, P.T.P., Mignolet, E., Buchet, M., Page, M., and Larondelle, Y. (2021). Green tea extract enhances the oxidative stability of DHA-rich oil. Antioxidants, 10.","DOI":"10.3390\/antiox10060982"},{"key":"ref_59","first-page":"60","article-title":"Effect of green tea powder added on quality of offal products stored under refrigeration","volume":"108","author":"Okruszek","year":"2016","journal-title":"\u017bywno\u015b\u0107 Nauka Technol. Jako\u015b\u0107"},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"70","DOI":"10.4028\/www.scientific.net\/AMM.855.70","article-title":"Effect of different cooking method on cooking loss and lipid oxidation in buffalo meat","volume":"885","author":"Klinhom","year":"2016","journal-title":"Appl. Mech. Mater."},{"key":"ref_61","first-page":"815","article-title":"Effect of nitrite level and tea catechins on residual nitrite and quality indices of raw-cured sausage","volume":"8","author":"Moawad","year":"2012","journal-title":"J. Appl. Sci. Res."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"551","DOI":"10.5851\/kosfa.2020.e32","article-title":"Pumpkin seed oil as a partial animal fat replacer in Bologna-type sausages","volume":"40","author":"Uzlasir","year":"2020","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"999","DOI":"10.1590\/fst.13018","article-title":"The effect of cooking methods on some quality characteristics of gluteus medius","volume":"39","author":"Gok","year":"2019","journal-title":"Food Sci. Technol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"472","DOI":"10.1007\/s13197-011-0256-9","article-title":"The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage","volume":"48","author":"Devatkal","year":"2011","journal-title":"J. Food Sci. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"620","DOI":"10.1590\/1678-457x.28116","article-title":"Effect of pre-emulsified sesame oil on physico-chemical and rheological properties of pork batters","volume":"37","author":"Kang","year":"2019","journal-title":"Food Sci. Technol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"745","DOI":"10.1016\/j.ijbiomac.2018.11.008","article-title":"Intelligent and active furcellaran-gelatin films containing green or pu-erh tea extracts: Characterization, antioxidant and antimicrobial potential","volume":"122","author":"Kulawik","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1111\/j.1365-2621.1996.323-26.x","article-title":"Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils","volume":"31","author":"Ambrosiadis","year":"1996","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"228","DOI":"10.1016\/j.meatsci.2009.01.015","article-title":"Effects of protein level and fat\/oil on emulsion stability, texture, microstructure and color of meat batters","volume":"82","author":"Youssef","year":"2009","journal-title":"Meat Sci."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"A202","DOI":"10.1051\/ocl\/2018025","article-title":"The effect of some pre-roasting treatments on quality characteristics of pumpkin seed oil","volume":"25","author":"Aktas","year":"2018","journal-title":"OCL"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"323","DOI":"10.1016\/j.lwt.2016.11.051","article-title":"Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis L.","volume":"77","author":"Akcan","year":"2017","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"012063","DOI":"10.1088\/1755-1315\/85\/1\/012063","article-title":"A comparison between Warner\u2013Bratzler shear force measurement and texture profile analysis of meat and meat products: A review","volume":"85","year":"2017","journal-title":"IOP Conf. Ser. Earth Environ. Sci."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"841","DOI":"10.1111\/1541-4337.12356","article-title":"Applied and emerging methods for meat tenderization: A comparative perspective","volume":"17","author":"Bhat","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_73","doi-asserted-by":"crossref","unstructured":"Bai, Y., Ren, C., Wu, S., Hou, C., Li, X., and Zhang, D. (2025). Co-regulation of very fast chilling treatment and the follow-up storage temperature on meat tenderness through glycolysis. Foods, 14.","DOI":"10.3390\/foods14172932"},{"key":"ref_74","first-page":"339","article-title":"The impact of heat treatment methods on the physical properties and cooking yield of selected muscles from Limousine breed cattle","volume":"30","author":"Wyrwisz","year":"2012","journal-title":"Anim. Sci. Pap. Rep."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"839","DOI":"10.1016\/j.foodres.2018.11.048","article-title":"Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage","volume":"120","author":"Alirezalu","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1080\/10408390601177647","article-title":"Factors affecting the water holding capacity of red meat products: A review of recent research advances","volume":"48","author":"Cheng","year":"2008","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_77","first-page":"88","article-title":"Applying plant oils and fibre preparations to produce chicken meat burgers","volume":"82","year":"2012","journal-title":"\u017bywno\u015b\u0107 Nauka Technol. Jako\u015b\u0107"},{"key":"ref_78","first-page":"1","article-title":"Evaluation of the quality of beef patties formulated with dried pumpkin pulp and seed","volume":"38","author":"Serdaroglu","year":"2018","journal-title":"Korean J. Food Sci. Anim. Resour."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/20\/3500\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,14]],"date-time":"2025-10-14T15:09:27Z","timestamp":1760454567000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/20\/3500"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,10,14]]},"references-count":78,"journal-issue":{"issue":"20","published-online":{"date-parts":[[2025,10]]}},"alternative-id":["foods14203500"],"URL":"https:\/\/doi.org\/10.3390\/foods14203500","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,10,14]]}}}