EFFECT OF SALT ON OXIDATIVE CHANGES IN PRE-RIGOR AND POST-RIGOR GROUND-BEEF

被引：41

作者：

TORRES, E ^{[1
]}

PEARSON, AM ^{[1
]}

GRAY, JI ^{[1
]}

BOOREN, AM ^{[1
]}

SHIMOKOMAKI, M ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48824 USA

来源：

MEAT SCIENCE | 1988年 / 23卷 / 03期

关键词：

D O I：

10.1016/0309-1740(88)90031-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：151 / 163

页数：13

共 40 条

[11] ROLE OF NITRITE IN PREVENTING DEVELOPMENT OF WARMED-OVER FLAVOR [J].

FOOLADI, MH ;

PEARSON, AM ;

COLEMAN, TH ;

MERKEL, RA .

FOOD CHEMISTRY, 1979, 4 (04) :283-292

[12] RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF [J].

GREENE, BE ;

HSIN, IM ;

ZIPSER, MW .

JOURNAL OF FOOD SCIENCE, 1971, 36 (06) :940-&

[13] OXIDATION-INDUCED COLOR AND FLAVOR CHANGES IN MEAT [J].

GREENE, BE ;

PRICE, LG .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1975, 23 (02) :164-167

[14] LIPID OXIDATION AND PIGMENT CHANGES IN RAW BEEF [J].

GREENE, BE .

JOURNAL OF FOOD SCIENCE, 1969, 34 (02) :110-&

[15] RELATIONSHIP BETWEEN TBA NUMBERS AND INEXPERIENCED PANELISTS ASSESSMENTS OF OXIDIZED FLAVOR IN COOKED BEEF [J].

GREENE, BE ;

CUMUZE, TH .

JOURNAL OF FOOD SCIENCE, 1982, 47 (01) :52-+

[16]

HALL JL, 1944, KANS AGR EXPT STA TE, V58

[17]

Hamm R, 1977, Meat Sci, V1, P15, DOI 10.1016/0309-1740(77)90029-8

[18]

Hamm R., 1981, DEV MEAT SCI, V2, P93

[19]

HAMM REINER, 1960, ADVANCES IN FOOD RES, V10, P355

[20]

HENRICKSON RL, 1985, ADV MEAT RES, V1, P237

← 1 2 3 4 →