Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Autor:	Ki Soon Rhee, R.M. Boleman, M.T. Nuñez de Gonzalez, R.K. Miller, Jimmy T. Keeton, B.S. Hafley
Rok vydání:	2008
Předmět:	Antioxidant Chemistry medicine.medical_treatment food.food Tenderness Ingredient food Brining Lipid oxidation TBARS medicine Roast beef Food science medicine.symptom Flavor Food Science
Zdroj:	Meat Science. 80:997-1004
ISSN:	0309-1740
Popis:	Boneless beef roasts (Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked, vacuum-packaged and stored at
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3ba3c79655dbcfe8a99cfb5c6c92b35 https://doi.org/10.1016/j.meatsci.2008.04.014 Zobrazit plný text záznamu Full Text from ScienceDirect