Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Meat Science

Volumn 73, Issue 4, 2006, Pages 680-686

  Yancey, E J ^a   Grobbel, J P ^a   Dikeman, M E ^a   Smith, J S ^a   Hachmeister, K A ^a   Chambers IV, E C ^a   Gadgil, P ^a   Milliken, G A ^a   Dressler, E A ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b National Cattlemen's Beef Association   (United States)

Author keywords

Beef; Lipids; Livery flavor; Oxidation; Pigment concentration; Volatiles

Indexed keywords

EID: 33646790190     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.03.013     Document Type: Article

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