Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Meat Science

Volumn 70, Issue 4, 2005, Pages 627-631

  Johnston, J E ^a   Sepe, H A ^a   Miano, C L ^a   Brannan, R G ^b   Alderton, A L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

^b Pierre Foods Inc   (United States)

Author keywords

Antioxidants; Ground Beef; Honey; Lipid oxidation; Warmed over flavor

Indexed keywords

GROUND BEEF; HONEY; LIPID OXIDATION; WARMED-OVER-FLAVOR;

ANTIOXIDANTS; LIPIDS; OXIDATION; PLASTIC FILMS; POLYVINYL CHLORIDES; SPECTROPHOTOMETRY;

FOOD PRODUCTS;

TRIFOLIUM;

EID: 18844454079     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.02.011     Document Type: Article

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