Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties

Meat Science

Volumn 63, Issue 1, 2003, Pages 1-8

  Nam, K C ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Irradiation; Lipid oxidation; Off odor volatiles; Pork

Indexed keywords

VACUUM PACKAGING;

ANTIOXIDANTS; ELECTRON BEAMS; ELECTRON IRRADIATION; LIPIDS; PROTEINS; VACUUM; VOLATILE ORGANIC COMPOUNDS;

MEATS;

EID: 0037207439     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00043-8     Document Type: Article

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