Add to ORKGShelf life of cooked ground beef links with no, low, or high concentrations of a blend of natural plant extract antioxidant were compared to evaluate lipid oxidation over time. When no antioxidants were added, samples stored nine days or beyond were more oxidized than the samples with the addition of an antioxidant. No differences in lipid oxidation were observed between 0.13% and 0.20% antioxidant concentrations during similar days of refrigerated storage days. Therefore, the addition of natural antioxidants were effective at reducing oxidative rancidity, regardless the concentration of antioxidant
none3Oxygen-enriched modified atmosphere packaging (MAP) represents an important means to stabilize ...
The effects of feeding composition on the photoxidative stability of lipids from beef meat, were eva...
Beef shoulder clods were collected from steers fed one of four finishing diets: no distillers grains...
Ground beef links from cattle fed high or low levels of distillers grains during backgrounding and S...
Lipid oxidation of cooked ground beef links made from cattle fed different diets and with different ...
Ground beef patties from cattle fed either corn based diets with no distillers grains (control) or d...
These studies analyzed the effects of feeding distillers grains on the shelf life of cooked and raw ...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
Feeding distillers grains (DGS) to cattle can increase PUFA concentration, increase lipid oxidation,...
The effects of antioxidants on oxidative processes and metmyoglobin-reducing activity in beef pattie...
Beef rounds aged for one, two, or three weeks after slaughtering were ground added with 0.05% ascor...
BACKGROUND: The type of packaging atmosphere has been reported as a technological factor that consis...
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidativ...
Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stabilit...
Development of lipid oxidation and warmed-over flavor (WOF) in cooked meats during refrigerated stor...
none3Oxygen-enriched modified atmosphere packaging (MAP) represents an important means to stabilize ...
The effects of feeding composition on the photoxidative stability of lipids from beef meat, were eva...
Beef shoulder clods were collected from steers fed one of four finishing diets: no distillers grains...
Ground beef links from cattle fed high or low levels of distillers grains during backgrounding and S...
Lipid oxidation of cooked ground beef links made from cattle fed different diets and with different ...
Ground beef patties from cattle fed either corn based diets with no distillers grains (control) or d...
These studies analyzed the effects of feeding distillers grains on the shelf life of cooked and raw ...
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food ...
Feeding distillers grains (DGS) to cattle can increase PUFA concentration, increase lipid oxidation,...
The effects of antioxidants on oxidative processes and metmyoglobin-reducing activity in beef pattie...
Beef rounds aged for one, two, or three weeks after slaughtering were ground added with 0.05% ascor...
BACKGROUND: The type of packaging atmosphere has been reported as a technological factor that consis...
The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidativ...
Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stabilit...
Development of lipid oxidation and warmed-over flavor (WOF) in cooked meats during refrigerated stor...
none3Oxygen-enriched modified atmosphere packaging (MAP) represents an important means to stabilize ...
The effects of feeding composition on the photoxidative stability of lipids from beef meat, were eva...
Beef shoulder clods were collected from steers fed one of four finishing diets: no distillers grains...