Influence of High-Pressure Processing and Antioxidants on the Quality of Beef Patties
File
Date
2006-01-01
Authors
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Person
Jung, Stéphanie
Affiliate Associate Professor
Person
Sebranek, Joseph
Distinguished Professor Emeritus
Research Projects
Organizational Units
Journal Issue
Journal Issue
Is Version Of
Versions
Series
Department
Abstract
The combination of high pressure and a natural antioxidant (rosemary extract) on the quality of beef patties was studied during refrigerated storage for up to 9 days. Addition of rosemary extract has shown some promising results such as improvement in redness and reduction in lipid oxidation in pressurized samples along with storage effect.
Comments
Description
Keywords
Citation
Source
Keywords
Copyright
Sun Jan 01 00:00:00 UTC 2006