Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.

Ismail, H A

Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef. [electronic resource] - Journal of food science - C25-32 p. digital

Publication Type: Journal Article

1750-3841

10.1111/j.1750-3841.2008.00991.x doi


Animals
Antioxidants--pharmacology
Ascorbic Acid--pharmacology
Benzodioxoles--pharmacology
Cattle
Color
Food Handling--methods
Food Irradiation--adverse effects
Food Preservation--methods
Food-Processing Industry--methods
Lipid Peroxidation--drug effects
Meat Products--standards
Meat-Packing Industry--methods
Oxidation-Reduction
Phenols--pharmacology
Time Factors
Volatilization--drug effects
alpha-Tocopherol--pharmacology