The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics

Meat Science

Volumn 65, Issue 3, 2003, Pages 977-984

  Jimenez Villarreal, J R ^a   Pohlman, F W ^a   Johnson, Z B ^a   Brown Jr , A H ^a   Baublits, R T ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Antimicrobials; Ground beef; Meat color; Sensory evaluation

Indexed keywords

CHLORINE COMPOUNDS; COLOR; LIPIDS; ODOR CONTROL; SODIUM COMPOUNDS;

SENSORY EVALUATIONS;

MEATS;

EID: 0038720068     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00315-7     Document Type: Article

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