Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Ismail, H A ^a   Lee, E J ^a   Ko, K Y ^a   Paik, H D ^b   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b Konkuk University   (South Korea)

Author keywords

Antioxidants; Application methods; Ground beef; Irradiation; Quality parameters

Indexed keywords

1,3 BENZODIOXOLE DERIVATIVE; ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; PHENOL DERIVATIVE; SESAMOL;

ANIMAL; ARTICLE; CATTLE; COLOR; DRUG EFFECT; FOOD HANDLING; FOOD INDUSTRY; FOOD IRRADIATION; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; MEAT INDUSTRY; METHODOLOGY; OXIDATION REDUCTION REACTION; STANDARD; TIME; VOLATILIZATION;

ALPHA-TOCOPHEROL; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; BENZODIOXOLES; CATTLE; COLOR; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; LIPID PEROXIDATION; MEAT PRODUCTS; MEAT-PACKING INDUSTRY; OXIDATION-REDUCTION; PHENOLS; TIME FACTORS; VOLATILIZATION;

EID: 58649105735     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00991.x     Document Type: Article

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