Browsing Cattlemen's Day, 1997 by Subject "Warmed-over flavor"

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Browsing Cattlemen's Day, 1997 by Subject "Warmed-over flavor"

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  • Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 1997)
    Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef ...