Effect of dietary vitamin E supplementation on textural and aroma attributes of enhanced beef clod roasts in a cook/hot-hold situation

Meat Science

Volumn 64, Issue 3, 2003, Pages 317-322

  Robbins, K ^a   Jensen, J ^a   Ryan, K J ^a   Homco Ryan, C ^a   McKeith, F K ^a   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Aroma; Effects; Enhanced beef roast; Texture; Vitamin E

Indexed keywords

AROMAS;

FLAVORS; PHOSPHATES; QUALITY CONTROL; SALTS; TEXTURES; VITAMINS;

MEATS;

BOS TAURUS;

EID: 0037220510     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00203-6     Document Type: Article

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