ShareWild rice as an antioxidant for fresh-frozen and precooked beef patties.
Author(s) : JOHNSON M. H., ADDIS P. B., EPLEY R. J.
Type of article: Article
Summary
Adding 15-25% wild rice was found to improve sensorial properties and reduce the TBA index of fresh-frozen patties after 8 weeks of storage. Adding 25% wild rice had the same effects in precooked patties after 4 and 8 weeks' storage at -23 deg C.
Details
- Original title: Wild rice as an antioxidant for fresh-frozen and precooked beef patties.
- Record ID : 1998-0367
- Languages: English
- Source: J. Food Qual. - vol. 19 - n. 4
- Publication date: 1996
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Rice; Beef; Antioxidant; Quick-frozen food; Fresh produce; Meat product
-
ANALYSIS AND PREDICTION OF THE EFFECTIVE THERMA...
- Author(s) : KONG J.
- Date : 1982
- Languages : English
- Source: Agric. biol. Chem. - vol. 46 - n. 5
View record
-
Prevalence and pathogenicity of Aeromonas spp. ...
- Author(s) : AMBILI V. S., LATHA C., NANU E.
- Date : 2007/11
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 44 - n. 6
View record
-
Fleischreifung une sensorische Qualität.
- Author(s) : AUGUSTINI C., FISCHER K.
- Date : 1999
- Languages : German
- Source: Fleischwirtschaft - vol. 79 - n. 12
View record
-
Union européenne : tendances du marché de la pi...
- Author(s) : GHENASIA N.
- Date : 2003/02
- Languages : French
- Source: Bull. CFCE, VIPS - 14-21; fig.; tabl.
View record
-
Microbiological status of Australian sheep meat.
- Author(s) : VANDERLINDE P. B., SHAY B., MURRAY J.
- Date : 1999/04
- Languages : English
- Source: Journal of Food Protection - vol. 62 - n. 4
View record