ShareEFFECT OF ASCORBIC ACID AND ALPHA-TOCOPHEROL ON STORAGE STABILITY OF BEEF STEAKS.
Author(s) : OKAYAMA T., IMAI T., YAMANOUE M.
Type of article: Article
Summary
MEATS ARE TREATED IN AN ETHANOL SOLUTION CONTAINING 3% L-ASCORBIC ACID AND 0.08% ALPHA-TOCOPHEROL, THEN STORED 13 DAYS AT 277 K (4 DEG C). DURING THIS TIME, THE CHANGES IN METMYOGLOBIN FORMATION, TBA INDEX AND MEAT MICROFLORA WERE STUDIED. EACH TREATMENT HAS AN EFFECT ON STEAK COLOUR AND STABILITY. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-237070.
Details
- Original title: EFFECT OF ASCORBIC ACID AND ALPHA-TOCOPHEROL ON STORAGE STABILITY OF BEEF STEAKS.
- Record ID : 1989-0163
- Languages: English
- Source: Meat Sci. - vol. 21 - n. 4
- Publication date: 1987
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Vitamin C; Microbiology; Meat; Chilling; Beef; Organoleptic property; Steak; Colour
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