Antioxidant properties of liquid smoke in precooked beef patties

Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L.

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Antioxidant properties of liquid smoke in precooked beef patties

Estrada-Munoz, R.; Boyle, Elizabeth A. E.; Marsden, James L.

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.

Keywords: Beef; Liquid smoke; Warmed-over flavor; Precooked beef patties

Conference: Cattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997
Starting Page: 8, Ending Page: 10
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

Date: 1997

Conference paper

Record URL: http://hdl.handle.net/2097/4782

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