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Volumn 57, Issue 1, 2001, Pages 31-34

Effect of erythorbic acid on cooked color in ground beef

Author keywords

Beef color; Cooked color; Erythorbic acid; Ground beef; Premature browning

Indexed keywords


EID: 0035545634     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00073-5     Document Type: Article
Times cited : (21)

References (12)
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    • (1990) 13th Ed.
  • 2
    • 0000018058 scopus 로고
    • Postmortem changes in muscle
    • In G. H. Bourne, New York: Academic Press
    • Bendall (1973). Postmortem changes in muscle. In G. H. Bourne, The structure and function of muscle (p. 243). New York: Academic Press.
    • (1973) The Structure and Function of Muscle , pp. 243
    • Bendall1
  • 3
    • 0002380450 scopus 로고
    • Lipid oxidation in muscle foods via redox iron
    • In A. J. St Angelo, Washington, DC: American Chemical Society
    • Decker, E. A., & Hultin, H. O. (1992). Lipid oxidation in muscle foods via redox iron. In A. J. St Angelo, Lipid oxidation in food (p. 39). Washington, DC: American Chemical Society.
    • (1992) Lipid Oxidation in Food , pp. 39
    • Decker, E.A.1    Hultin, H.O.2
  • 6
    • 0032748736 scopus 로고    scopus 로고
    • Color and heat denaturation of myoglobin forms in ground beef
    • Hunt M.C., Sorheim O., Slinde E. Color and heat denaturation of myoglobin forms in ground beef. Jornal of Food Science. 64:1999;847-851.
    • (1999) Jornal of Food Science , vol.64 , pp. 847-851
    • Hunt, M.C.1    Sorheim, O.2    Slinde, E.3
  • 7
    • 0000557123 scopus 로고
    • Display life and internal cooked color of ground beef from vitamin E-supplemented steers
    • Lavelle C.L., Hunt M.C., Kropf D.H. Display life and internal cooked color of ground beef from vitamin E-supplemented steers. Journal of Food Science. 60:1995;1175-1178.
    • (1995) Journal of Food Science , vol.60 , pp. 1175-1178
    • Lavelle, C.L.1    Hunt, M.C.2    Kropf, D.H.3
  • 9
    • 0038867171 scopus 로고
    • SAS user guide: Statistics
    • Cary, NC: SAS Institute
    • SAS user guide: Statistics. 5th ed. 1985;SAS Institute, Cary, NC.
    • (1985) 5th Ed.
  • 12
    • 0029800163 scopus 로고    scopus 로고
    • Myoglobin oxidative state affects internal cooked color development in ground beef patties
    • Warren K.E., Hunt M.C., Kropf D.H. Myoglobin oxidative state affects internal cooked color development in ground beef patties. Journal of Food Science. 61:1996;513-515.
    • (1996) Journal of Food Science , vol.61 , pp. 513-515
    • Warren, K.E.1    Hunt, M.C.2    Kropf, D.H.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.