Ascorbic acid and ground beef display life

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dc.contributor.author Shivas, S.D.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Hunt, Melvin C.
dc.contributor.author Kendell, J.L.A.
dc.contributor.author Dayton, A.D.
dc.contributor.author Kastner, Curtis L.
dc.date.accessioned 2010-12-15T13:45:40Z
dc.date.available 2010-12-15T13:45:40Z
dc.date.issued 2010-12-15
dc.identifier.uri http://hdl.handle.net/2097/6975
dc.description.abstract Adding .05 and .10% ascorbic acid to ground beef resulted in brighter color and longer display life, more intense taste panel beef flavor and less rancidity. Those advantages should encourage centralized retail cutting and packaging by reducing spoilage and loss. Ground beef with 25% fat had brighter color scores and lower microbial counts but was more off-flavor than 20% fat ground beef. en_US
dc.publisher Kansas State University. Agricultural Experiment Station en_US
dc.relation.isPartOf Cattlemen's Day, 1983 en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station); 427 en_US
dc.subject Beef en_US
dc.subject Ascorbic acid en_US
dc.subject Ground beef en_US
dc.title Ascorbic acid and ground beef display life en_US
dc.type Conference paper en_US
dc.date.published 1983 en_US
dc.citation.epage 75 en_US
dc.citation.spage 74 en_US
dc.description.conference Cattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 4, 1983 en_US
dc.contributor.authoreid ckastner en_US


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