Estrada-Munoz, R.; Boyle, E.A.E.; Marsden, J.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 ...