Chitosan inhibits premature browning in ground beef

Meat Science

Volumn 88, Issue 3, 2011, Pages 512-516

  Suman, S P ^a   Mancini, R A ^b   Joseph, P ^a   Ramanathan, R ^b   Konda, M K R ^b   Dady, G ^b   Yin, S ^b  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

Author keywords

Chitosan; Ground beef; Meat safety; Modified atmosphere packaging; Premature browning

Indexed keywords

END-POINT TEMPERATURE; GROUND BEEF; IN-VACUUM; PACKAGING SYSTEM; PREMATURE BROWNING;

CARBON MONOXIDE; CHITIN; CHITOSAN; MEATS; OXYGEN;

MODIFIED ATMOSPHERE PACKAGING;

ANTIOXIDANT; CARBON MONOXIDE; CHITOSAN; FOOD PRESERVATIVE; OXYGEN;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; EVALUATION; FOOD PACKAGING; FREEZING; GLYCATION; HEAT; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; PIGMENTATION; QUALITY CONTROL; SURFACE PROPERTY; TIME; VACUUM;

ANIMALS; ANTIOXIDANTS; CARBON MONOXIDE; CATTLE; CHITOSAN; FOOD PACKAGING; FOOD PRESERVATIVES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MEAT PRODUCTS; OXIDATION-REDUCTION; OXYGEN; PIGMENTATION; QUALITY CONTROL; REFRIGERATION; SURFACE PROPERTIES; TIME FACTORS; VACUUM;

EID: 79952816953     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.002     Document Type: Article

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