Antioxidant properties of liquid smoke in precooked beef patties
| dc.citation.epage | 10 | en_US |
| dc.citation.spage | 8 | en_US |
| dc.contributor.author | Estrada-Munoz, R. | |
| dc.contributor.author | Boyle, Elizabeth A. E. | |
| dc.contributor.author | Marsden, James L. | |
| dc.contributor.authoreid | lboyle | en_US |
| dc.contributor.authoreid | jmarsden | en_US |
| 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.date.published | 1997 | en_US |
| 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.description.conference | Cattlemen's Day, 1997, Kansas State University, Manhattan, KS, March 7, 1997 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/4782 | |
| 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 |
