Oxidative stability of cooked, frozen, reheated beef patties: Effect of antioxidants

Journal of the Science of Food and Agriculture

Volumn 91, Issue 5, 2011, Pages 963-968

  Colindres, Paola ^b   Susan Brewer, M ^a  

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

^b NONE   (United States)

Author keywords

Antioxidants; Color; Flavor; Frozen cooked beef; Odor; Storage

Indexed keywords

ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; GALLIC ACID PROPYL ESTER; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; COLD; COOKING; DRUG EFFECT; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HEAT; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; METHODOLOGY; ODOR; OXIDATION REDUCTION REACTION; PLANT SEED;

ANIMALS; ANTIOXIDANTS; BUTYLATED HYDROXYANISOLE; BUTYLATED HYDROXYTOLUENE; CATTLE; COLD TEMPERATURE; COOKING; FOOD HANDLING; FOOD PRESERVATION; FREEZING; HOT TEMPERATURE; HUMANS; LIPID PEROXIDATION; MEAT PRODUCTS; ODORS; OXIDATION-REDUCTION; PLANT EXTRACTS; PROPYL GALLATE; SEEDS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ORIGANUM; ROSMARINUS OFFICINALIS; VITACEAE;

EID: 79952362275     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4274     Document Type: Article

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