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Effects 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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