Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat
- 1 February 1993
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 196 (2), 131-136
- https://doi.org/10.1007/bf01185572
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Warmed-over flavour in cooked sliced beef Chemical analysis in relation to sensory evaluationZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified AtmospheresJournal of Food Science, 1989
- Sensory Aroma Scores and TBA Values as Indices of Warmed-Over Flavor in PorkJournal of Food Science, 1986
- Muscle membranal lipid peroxidation initiated by hydrogen peroxide-activated metmyoglobinJournal of Agricultural and Food Chemistry, 1985
- Assessment of Autoxidation in Freeze‐Dried Meats by a Fluorescence AssayJournal of Food Science, 1984
- Effects of length of frozen storage, cooking and holding temperatures upon component phospholipids and the fatty acid composition of meat triglycerides and phospholipidsFood Chemistry, 1981
- ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMSJournal of Food Science, 1979
- Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)Fette, Seifen, Anstrichmittel, 1975
- WARMED‐OVER FLAVOR IN COOKED MEATSJournal of Food Science, 1971
- Lipid Oxidation and Pigment Changes in Raw BeefJournal of Food Science, 1969