meatloaf
Selected indexed studies
- The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf. (Foods, 2022) [PMID:36429153]
- Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf. (J Food Sci, 2018) [PMID:29411872]
- 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. (Foods, 2025) [PMID:41154036]
_Worker-drafted node — pending editorial review._
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Sources
- The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf. (2022) pubmed
- Ascorbic Acid-Based Oxygen Scavenger in Active Food Packaging System for Raw Meatloaf. (2018) pubmed
- 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. (2025) pubmed
- Survival of Bacteria in Food Cooked by Microwave Oven, Conventional Oven and Slow Cookers (1). (1982) pubmed
- The influence of herbs and spices on overall liking of reduced fat food. (2014) pubmed
- Manufacture of spent hen ayami and its utilisation in meatloaf and fresh sausage. (2002) pubmed
- Cricket (Acheta Domesticus) Flour as a Novel Ingredient in Hybrid Meatloaves: Effects on Quality Attributes During Storage. (2025) pubmed
- Effects of textured foods on masticatory muscle activity in older adults with oral hypofunction. (2020) pubmed
- What's cooking? Soup and sandwich or the meatloaf platter? (1999) pubmed
- Formation of oxysterols during thermal processing and frozen storage of cooked minced meat. (2017) pubmed