Antioxidant properties of liquid smoke in precooked beef patties

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dc.contributor.author Estrada-Munoz, R.
dc.contributor.author Boyle, Elizabeth A. E.
dc.contributor.author Marsden, James L.
dc.date.accessioned 2010-09-02T20:27:17Z
dc.date.available 2010-09-02T20:27:17Z
dc.date.issued 2010-09-02T20:27:17Z
dc.identifier.uri http://hdl.handle.net/2097/4782
dc.description.abstract 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 patties than in patties without LS. LS has useful antioxidative properties in precooked ground beef patties at the normally recommended percentage of 1.5%. That should reduce undesirable flavor development and product loss. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 1997 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 97-309-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783 en_US
dc.subject Beef en_US
dc.subject Liquid smoke en_US
dc.subject Warmed-over flavor en_US
dc.subject Precooked beef patties en_US
dc.title Antioxidant properties of liquid smoke in precooked beef patties en_US
dc.type Conference paper en_US
dc.date.published 1997 en_US
dc.citation.epage 10 en_US
dc.citation.spage 8 en_US
dc.description.conference Cattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997 en_US
dc.contributor.authoreid lboyle en_US
dc.contributor.authoreid jmarsden en_US

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