Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

Meat Science

Volumn 88, Issue 1, 2011, Pages 139-144

  Kulkarni, S ^a   DeSantos, F A ^a   Kattamuri, S ^b   Rossi, S J ^b   Brewer, M S ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b San Joaquin Valley Health Consortium   (United States)

Author keywords

Beef; Cooked frozen; Grape seed; Reheated; Sensory; Storage

Indexed keywords

BEEF; COOKED FROZEN; GRAPE SEEDS; REHEATED; SENSORY; STORAGE;

FRUITS; KETONES; ORGANIC ACIDS; SEED;

MEATS;

VITACEAE;

ANTIOXIDANT; GRAPE SEED EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; HEAT; HEATING; HUMAN; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; SWINE;

ANIMALS; ANTIOXIDANTS; CATTLE; COLOR; COOKING; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; FREEZING; GRAPE SEED EXTRACT; HEATING; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; OXIDATION-REDUCTION; SWINE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 79151477812     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.014     Document Type: Article

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