ShareEffects of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels.
Author(s) : BUTLER A. J., LARICK D. K.
Type of article: Article
Summary
The effects of adding antioxidants, (sodium nitrite and/or rosemary oleoresin), of aseptic processing and of storage at 3 deg C for 1 to 42 days, on pH, organoleptic characteristics, oxidation stability, elementary composition, rheological properties and gel microflora.
Details
- Original title: Effects of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels.
- Record ID : 1994-2997
- Languages: English
- Source: Meat Sci. - vol. 35 - n. 3
- Publication date: 1993
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