Effect of phosphate with tumbling on lipid oxidation of precooked roast beef

Meat Science

Volumn 65, Issue 4, 2003, Pages 1353-1359

  Cheng, Jen Hua ^a   Ockerman, Herbert W ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Lipid oxidation; Precooked roast beef; Sodium tripolyphosphate; TBARS values; Tumbling

Indexed keywords

IRON; LIPIDS; OXIDATION; PHOSPHATES;

BEEF;

MEATS;

EID: 0042384488     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00057-3     Document Type: Article

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