Effect of vitamin C addition to ground beef from grass-fed or grain-fed sources on color and lipid stability, and prediction of fatty acid composition by near-infrared reflectance analysis

Meat Science

Volumn 68, Issue 1, 2004, Pages 35-43

  Realini, C E ^a   Duckett, S K ^a   Windham, W R ^b  

^a UNIVERSITY OF GEORGIA   (United States)

^b RUSSELL RESEARCH CENTER   (United States)

Author keywords

Beef; Fatty acids; Near infrared spectroscopy; Vitamin C

Indexed keywords

BEEF; NEAR-INFRARED SPECTROSCOPY; VITAMIN C;

ANTIOXIDANTS; CHOLESTEROL; INFRARED RADIATION; INFRARED SPECTROSCOPY; LEAST SQUARES APPROXIMATIONS; LIPIDS; MATHEMATICAL MODELS; OXIDATION; REFLECTION; VITAMINS;

MEATS;

EID: 2042447085     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.002     Document Type: Article

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