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LIPID OXIDATION IN GROUND BEEF PATTIES AS AFFECTED BY TIME-TEMPERATURE AND PRODUCT PACKAGING PARAMETERS.

Author(s) : BHATTACHARYA M., HANNA M. A., MANDIGO R. W.

Type of article: Article

Summary

RANCIDITY IN FRESH AND STORED GROUND BEEF SAMPLES WAS MEASURED USING A THIOBARBITURIC ACID (TBA) ASSAY WITH ANTIOXIDANT PROTECTION. THE VARIABLES WERE FAT CONCENTRATION (15 OR 30%), PACKAGE TYPE (POLYETHYLENE OR VACUUM-PACKAGED), TEMPERATURE: 260.8, 249.7 OR 238.6 K (-12.2, -23.3 OR -34.4 DEG C) AND STORAGE TIME (4, 8, 12, 16 OR 20 WEEKS). TBA VALUES INCREASED DURING THE FIRST 12 TO 16 WEEKS AFTER WHICH TIME IT DECREASED. THE HIGHER FAT SAMPLES, PACKAGED IN POLYETHYLENE, HAD HIGHER TBA VALUES. UNCOOKED PATTIES STORED AT 260.8 K HAD HIGHER TBA VALUES THAN THOSE STORED AT 249.7 OR 238.6 K BUT COOKED SAMPLE TBA VALUES SHOWED NO DEPENDENCE ON STORAGE TEMPERATURE.

Details

  • Original title: LIPID OXIDATION IN GROUND BEEF PATTIES AS AFFECTED BY TIME-TEMPERATURE AND PRODUCT PACKAGING PARAMETERS.
  • Record ID : 1989-1422
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 3,1988.05-06; 714-717; 5 fig.; 3 tabl.; 29 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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