Effects of Phosphate in Combination with Nitrite or Maillard Reaction Products upon Warmed-Over Flavor in Precooked, Restructured Beef Chuck Roasts
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb05127.x/fullpdf
Reference25 articles.
1. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON
2. Evaluation of Cured, Canned Pork Shoulder Tissue Produced by Electrical Stimulation, Hot Processing and Tumbling
3. Warmed-Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods
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1. Non-microbiological factors affecting quality and safety;Chilled Foods;2008
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3. Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak;Journal of Food Science;2000-11
4. Warmed-over flavour analysis in low temperature–long time processed meat by an “electronic nose”;Meat Science;2000-11
5. Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate;Journal of Food Science;1997-05
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