Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties

Journal of Food Science

Volumn 61, Issue 3, 1996, Pages 656-659

  Demos, B P ^a   Gerrard, D E ^b   Mandigo, R W ^c   Gao, X ^b   Tan, J ^b  

^a Armour Swift Eckrich   (United States)

^b UNIVERSITY OF MISSOURI   (United States)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

ascorbic acid; beef patties; color stability; neck bone

Indexed keywords

EID: 0029797123     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb13180.x     Document Type: Article

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