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Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts

  • Published:2014-03 Issue:3 Volume:96 Page:1361-1364
  • ISSN:0309-1740
  • Container-title:Meat Science
  • language:en
  • Short-container-title:Meat Science

Author:

Lepper-Blilie A.N.,Berg E.P.,Buchanan D.S.,Keller W.L.,Maddock-Carlin K.R.,Berg P.T.

Funder

North Dakota Beef Commission

North Dakota Agricultural Experiment Station

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey;Antony;Journal of Food Science,2002

2. Maillard reaction products and lipid oxidation;Bailey,1992

3. The chemistry of beef flavor. Executive summary;Brewer,2006

4. Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat;Byrne;Meat Science,2002

5. Flavour perception of oxidation in beef;Campo;Meat Science,2006

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