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dc.citation.epage10en_US
dc.citation.spage8en_US
dc.contributor.authorEstrada-Munoz, R.
dc.contributor.authorBoyle, Elizabeth A. E.
dc.contributor.authorMarsden, James L.
dc.contributor.authoreidlboyleen_US
dc.contributor.authoreidjmarsdenen_US
dc.date.accessioned2010-09-02T20:27:17Z
dc.date.available2010-09-02T20:27:17Z
dc.date.issued2010-09-02T20:27:17Z
dc.date.published1997en_US
dc.description.abstractLiquid 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.description.conferenceCattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997en_US
dc.identifier.urihttp://hdl.handle.net/2097/4782
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1997en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 97-309-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783en_US
dc.subjectBeefen_US
dc.subjectLiquid smokeen_US
dc.subjectWarmed-over flavoren_US
dc.subjectPrecooked beef pattiesen_US
dc.titleAntioxidant properties of liquid smoke in precooked beef pattiesen_US
dc.typeConference paperen_US

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