EFFECTS OF PHOSPHATE, ASCORBIC ACID, ?-TOCOPHEROL AND SALT WITH NONVACUUM TUMBLING ON LIPID OXIDATION AND WARMED-OVER FLAVOR OF ROAST BEEF
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.2007.00086.x/fullpdf
Reference24 articles.
1. Food Processing with Added Ascorbic Acid
2. Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
3. Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef
4. Heme and Total Iron in Ready-to-Eat Chicken
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1. Impact of Antioxidants on Oxidized Proteins and Lipids in Processed Meat;Encyclopedia of Food Chemistry;2019
2. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef;Meat Science;2017-07
3. Effects of hot boning and moisture enhancement on the eating quality of cull cow beef;Meat Science;2014-01
4. The effects of skeletal separation and moisture enhancement for improving the eating quality of cull cow beef;Meat Science;2012-12
5. Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod (Gadus morhua);Journal of the American Oil Chemists' Society;2012-11-16
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