Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties

Meat Science

Volumn 85, Issue 2, 2010, Pages 339-346

  Mancini, R A ^a   Ramanathan, R ^a   Suman, S P ^b   Konda, M K R ^a   Joseph, P ^b   Dady, G A ^a   Naveena, B M ^c   Lopez Lopez I ^d  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

^c National Research Centre on Meat   (India)

^d INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Cooked color; Ground beef; Lactate; Modified atmosphere packaging; Premature browning

Indexed keywords

FOOD PRESERVATIVE; LACTIC ACID DERIVATIVE;

ANIMAL; ARTICLE; ATMOSPHERE; CATTLE; CHEMISTRY; COLOR; COOKING; FOOD PACKAGING; FOOD PRESERVATION; LIPID PEROXIDATION; MEAT; METHODOLOGY; PH;

ANIMALS; ATMOSPHERE; CATTLE; COLOR; COOKERY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PRESERVATIVES; HYDROGEN-ION CONCENTRATION; LACTATES; LIPID PEROXIDATION; MEAT;

EID: 77949569602     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.02.001     Document Type: Article

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