Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef-Reference-Cited by-同舟云学术

Effects of Ascorbic Acid and Antioxidants on the Color of Irradiated Ground Beef

Published:2003-06 Issue:5 Volume:68 Page:1686-1690
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Nam K.C.,Ahn D.U.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12314.x/fullpdf

Reference25 articles.

1. Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

2. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions

3. [AMSA] American Meat Science Assn., 1991 . Guidelines for meat color evaluation . In: Proceedings of the 44th reciprocal meat conference. Chicago, Ill.: Natl. Live Stock and Meat Board. p1 -17 .

4. Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution

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