Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat-Reference-Cited by-同舟云学术

Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

Published:2016-01-11 Issue:2 Volume:81 Page:C359-C368
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kılıç B.¹,Şimşek A.²,Claus J.R.³,Atılgan E.¹,Bilecen D.¹

Affiliation:

1. Suleyman Demirel Univ, Faculty of Engineering; Dept. of Food Engineering; 32260 Isparta Turkey

2. Suleyman Demirel Univ, Egirdir Vocational School; Dept. of Food Processing; Isparta Turkey

3. Wisconsin-Madison; Meat Science and Muscle Biology Building; 1805 Linden Drive Madison WI 53706 U.S.A

Funder

The Scientific and Technological Research Council of Turkey (TUBITAK)

Dept. of Animal Sciences, Univ. of Wisconsin-Madison, Wis., U.S.A

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Effects of sodium tripolyphosphate and modified atmosphere packaging on the quality characteristics and storage stability of ground beef;Aksu;Food Technol Biotechnol,2012

2. Marination to improve functional properties and safety of poultry meat;Alvarado;J Appl Poultry Res,2007

3. Effect of phosphate with tumbling on lipid oxidation of precooked roast beef;Cheng;Meat Sci,2003

4. Lipid oxidation and color change of salted pork patties;Cheng;Meat Sci,2007

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