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dc.citation.epage75en_US
dc.citation.spage74en_US
dc.contributor.authorShivas, S.D.
dc.contributor.authorKropf, Donald H.
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorKendell, J.L.A.
dc.contributor.authorDayton, A.D.
dc.contributor.authorKastner, Curtis L.
dc.contributor.authoreidckastneren_US
dc.date.accessioned2010-12-15T13:45:40Z
dc.date.available2010-12-15T13:45:40Z
dc.date.issued2010-12-15
dc.date.published1983en_US
dc.description.abstractAdding .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.description.conferenceCattlemen's Day, 2003, Kansas State University, Manhattan, KS, March 4, 1983en_US
dc.identifier.urihttp://hdl.handle.net/2097/6975
dc.publisherKansas State University. Agricultural Experiment Stationen_US
dc.relation.isPartOfCattlemen's Day, 1983en_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station); 427en_US
dc.subjectBeefen_US
dc.subjectAscorbic aciden_US
dc.subjectGround beefen_US
dc.titleAscorbic acid and ground beef display lifeen_US
dc.typeConference paperen_US

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