Effect of muscle type and cooking temperature on liver-like off-flavour of five beef chuck muscles

International Journal of Food Science and Technology

Volumn 45, Issue 6, 2010, Pages 1277-1283

  Wadhwani, Ranjeeta ^a   Murdia, Lalit K ^b   Cornforth, Daren P ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b Maharana Pratap Agriculture and Technology University   (India)

Author keywords

Infraspinatus; Liver; Myoglobin; Rancid; Thiobarbituric acid

Indexed keywords

COOKING TEMPERATURES; DIRECT IMPACT; INFRASPINATUS; LONGISSIMUS; MYOGLOBIN; OFF-FLAVOURS; RANCID; THIOBARBITURIC ACID; TWO-TEMPERATURE; US DEPARTMENT OF AGRICULTURES;

CHUCKS; LIVER; MEATS;

MUSCLE;

EID: 77955586039     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02275.x     Document Type: Article

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