The aim of the study was to determine the effect of the addition of different levels of Nigella
sativa L. oil to minced pork on the quality and shelf life of pork patties. During the studies …

The purpose of this study was to investigate the effect of Nigella sativa L.(NS) oil addition on
the quality of ground pork for pâté stored for one month and two months (− 20±1° C). The …

The aim of this study was to determine the antioxidant activity and apply the Nigella sativa
seed extracts in chicken meatballs, to assess their ability to reduce the lipid oxidation. Water …

Purpose Black cumin (Nigella sativa L.) is well known for its strong, hot, peppery taste and
has many nutritional, pharmaceutical and traditional therapeutic uses. The aim of this study …

The aim of the study was to determine whether the addition of sweet pepper extract has any
effect on lipid oxidation and antioxidant capacity in canned refrigerated pork that could …

This study investigated the effective utilization of black cumin (Nigella sativa) extract as
natural antioxidant source in cooked beef patties at refrigeration storage for 15 days and its …

Value added of meat is defined as the addition of time, place, and/or form utility to meet the
preferences of consumers. In other words, value added meat is figuring out what consumers …

The partial replacement of nitrite by Cinnamomum zeylanicum essential oil (CZEO) and its
antioxidant effect were evaluated by two standard methods (peroxide and thiobarbituric acid …

Background. Minced meats undergo oxidative changes and develop rancidity more quickly
than intact muscle since grinding exposes more of the muscle surface to air and microbial …

This study provides an overview of the effect of rosemary, marjoram, clove, and sage
essential oils (600 ppm) on chemical, sensory, and oxidative properties of chicken nuggets …