Effects of Pyruvate on Lipid Oxidation and Ground Beef Color

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Ramanathan, Ranjith ^a   Mancini, Richard A ^a   Van Buiten, Charlene B ^a   Suman, Surendranath P ^b   Beach, Carol M ^b  

^a UNIVERSITY OF CONNECTICUT   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Beef color; Enhancement; Lipid oxidation; Myoglobin; Pyruvate

Indexed keywords

ANTIOXIDANT; METMYOGLOBIN; MYOGLOBIN; OXYGEN; OXYMYOGLOBIN; PYRUVIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COLOR; DRUG EFFECT; FOOD PACKAGING; FOOD PRESERVATION; LIPID METABOLISM; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; VACUUM;

ANIMALS; ANTIOXIDANTS; CATTLE; COLOR; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; LIPID METABOLISM; MEAT; METMYOGLOBIN; MYOGLOBIN; OXIDATION-REDUCTION; OXYGEN; PYRUVIC ACID; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VACUUM;

BOVINAE;

EID: 84864625177     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02814.x     Document Type: Article

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