Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Meat Science

Volumn 91, Issue 2, 2012, Pages 131-136

  Tapp, W Nathan ^a,d   Yancey, Janeal W S ^a   Apple, Jason K ^a   Dikeman, Michael E ^b   Godbee, Richard G ^c,e  

^a UNIVERSITY OF ARKANSAS DIVISION OF AGRICULTURE   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

^c Tahitian Noni Corp   (United States)

^d TEXAS TECH UNIVERSITY   (United States)

^e Crooked Willow Foundation   (United States)

Author keywords

Antioxidant; Ground beef; Noni; Visual color

Indexed keywords

ANTIOXIDANT; COLOR STABILITY; GROUND BEEF; MORINDA CITRIFOLIA; NONI; OFF-FLAVORS; SHELF LIFE; TASTE PANELS;

COLOR;

MEATS;

MORINDA CITRIFOLIA;

ANTIOXIDANT; FOOD PRESERVATIVE; PLANT MEDICINAL PRODUCT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; COLOR; FOOD PRESERVATION; FRUIT; HUMAN; MEAT; METABOLISM; METHODOLOGY; MORINDA; OXIDATION REDUCTION REACTION; TASTE;

ANIMALS; ANTIOXIDANTS; CATTLE; COLOR; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; HUMANS; MEAT PRODUCTS; MORINDA; OXIDATION-REDUCTION; PLANT PREPARATIONS; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84857650488     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.01.005     Document Type: Article

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