Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat-Reference-Cited by-同舟云学术

Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat

Author:

Kılıç B.¹,Şimşek A.²,Claus J.R.³,Atılgan E.¹,Aktaş N.⁴

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. Univ. of Wisconsin-Madison, Meat Science and Muscle Biology Building; 1805 Linden Drive Madison Wis. 53706 U.S.A

4. Nevsehir Haci Bektas Veli Univ, Faculty of Engineering-Architecture, Dept. of Food Engineering; 50300 Nevsehir Turkey

Funder

The Scientific and Technological Research Council of Turkey (TUBITAK)

Publisher

Wiley

Subject

Food Science

Reference39 articles.

1. Some lipid characteristics and interactions in muscle foods-a review;Allen;Food Tech,1981

2. Perspectives on warmed-over flavor;Asghar;Food Tech,1988

3. Awad MK. 1968 Hydrolysis of polyphosphates added to meat

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