Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage

Journal of Food Science

Volumn 77, Issue 2, 2012, Pages

  Kwon, Joong Ho ^a   Kwon, Youngju ^a   Kausar, Tusneem ^b   Nam, Ki Chang ^c   Rok Min, Byong ^d   Joo Lee, Eun ^e,f   Ahn, Dong U ^e,g  

^a Kyungpook National University   (South Korea)

^b UNIVERSITY OF SARGODHA   (Pakistan)

^c Sunchon National University   (South Korea)

^d UNIVERSITY OF MARYLAND EASTERN SHORE   (United States)

^e IOWA STATE UNIVERSITY   (United States)

^f UNIVERSITY OF WISCONSIN STOUT   (United States)

^g Seoul National University   (South Korea)

Author keywords

2 alkylcyclobutanones; Beef; Cooking; Hydrocarbons; Irradiation; Pork; Storage; Sulfur volatiles

Indexed keywords

2 DODECYLCYCLOBUTANONE; 2 TETRADECYLCYCLOBUTANONE; 2-DODECYLCYCLOBUTANONE; 2-TETRADECYLCYCLOBUTANONE; 8 HEPTADECENE; 8-HEPTADECENE; ALKENE; CYCLOBUTANE DERIVATIVE; DIMETHYL DISULFIDE; DISULFIDE; HYDROCARBON; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CATTLE; COOKING; FOOD IRRADIATION; FOOD STORAGE; FREEZING; MEAT; METHODOLOGY; ODOR; RADIATION EXPOSURE; SWINE; TASTE;

ALKENES; ANIMALS; CATTLE; COOKING; CYCLOBUTANES; DISULFIDES; FOOD IRRADIATION; FOOD STORAGE; FREEZING; HYDROCARBONS; MEAT; ODORS; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84857131852     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02528.x     Document Type: Article

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