Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties

Meat Science

Volumn 75, Issue 1, 2007, Pages 61-70

  Nam, K C ^a   Ko, K Y ^a   Min, B R ^a   Ismail, H ^a   Lee, E J ^a   Cordray, J ^a   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Double packaging; Irradiation; Lipid oxidation; Off odor; Oleoresin; Pork loin

Indexed keywords

ROSMARINUS OFFICINALIS;

EID: 33749600410     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.06.016     Document Type: Article

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