Prevention of warmed-over flavor in cooked beef: effect of phosphate type, phosphate concentration, a lemon juice/phosphate blend, and beef extract
- 1 March 1990
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 38 (3), 665-669
- https://doi.org/10.1021/jf00093a017
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate TypeJournal of Food Science, 1986
- Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meatJournal of Agricultural and Food Chemistry, 1979
- A SURVEY OF THE MALONALDEHYDE CONTENT OF RETAIL MEATS AND FISHJournal of Food Science, 1978
- FROZEN COOKED MEAT ANTIOXIDANT: IMPROVED ACTION OF SODIUM TRIPOLYPHOSPHATE WITH LEMON JUICE CONCENTRATEJournal of Food Science, 1976