Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

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

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Antioxidants; Fat content; Ground beef; Irradiation; Quality parameters

Indexed keywords

1,3 BENZODIOXOLE DERIVATIVE; ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; CARBON MONOXIDE; FAT; PHENOL DERIVATIVE; SESAMOL; VOLATILE ORGANIC COMPOUND;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; FOOD IRRADIATION; FREEZING; IONIZING RADIATION; LIPID PEROXIDATION; MEAT; ODOR; OXIDATION REDUCTION REACTION; PIGMENTATION; QUALITY CONTROL; RADIATION EXPOSURE; TIME;

ALPHA-TOCOPHEROL; ANALYSIS OF VARIANCE; ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; BENZODIOXOLES; CARBON MONOXIDE; CATTLE; FATS; FOOD IRRADIATION; LIPID PEROXIDATION; MEAT; ODORS; OXIDATION-REDUCTION; PHENOLS; PIGMENTATION; QUALITY CONTROL; RADIATION, IONIZING; REFRIGERATION; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 70350164252     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01207.x     Document Type: Article

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