EFFECTS OF ASCORBIC ACID ON DISPLAY LIFE OF GROUND BEEF.

Type of article: Article

Summary

FRESH GROUND BEEF CONTAINING 20 AND 25% FAT WAS EITHER TREATED WITH 0.01, 0.05 OR 0.10% CRYSTALLINE ASCORBIC ACID OR REMAINED AS NON-TREATED CONTROLS. SAMPLES WERE DISPLAYED IN PVC FILM FOR UP TO 10 D (24 H/D) AT 275 TO 276 K (2 TO 3 DEG C) UNDER 1,076 LUX GE NATURAL LIGHT. AT DAYS 1, 3, AND 5 OF DISPLAY, VISUAL COLOUR SCORES WERE JUDGED BRIGHTER FOR ALL ASCORBIC ACID TREATMENTS COMPARED TO CONTROLS. HIGHER FAT AND HIGHER ASCORBIC ACID LEVELS GAVE BRIGHTER VISUAL COLOUR RESPONSES AT 5 D OF DISPLAY. MORE INTENSE SENSORY PANEL BEEF FLAVOUR WAS ASSOCIATED WITH THE 0.05 AND 0.10% ASCORBIC ACID TREATMENTS.

Details

Original title: EFFECTS OF ASCORBIC ACID ON DISPLAY LIFE OF GROUND BEEF.
Record ID : 1985-0179
Languages: English
Source: Journal of Food Protection - vol. 47 - n. 1
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Vitamin C; Mince; Meat; Chilling; Beef; Antioxidant; Organoleptic property; Colour