Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (Oxidative stability of cooked patties)

Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (Oxidative stability of cooked patties)

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Wills, Todd M., DeWitt, Christina A. Mireles, Sigfusson, Halldor, Bellmer, Danielle
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 3 (2006), p. C109-114
Materias:	Carne Calidad Aptitud para la conservación Oxidación Cocción Tocoferoles Almacenamiento en frío Vitamina E Hamburguesas Estabilidad oxidativa
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Alfa-tocopherol content and oxidative stability of egg yolk as related to dietary Alfa-tocopherol
por: CHEN, J.

Myoglobin oxidative state affects internal cooked color development in ground beef patties
por: Warren, K. E.

Variations in internal color of cooked beef patties
por: VAN LAACH, R.L.J.M.

Influence of cooking rate, endpoint temperature, post-cook hold time, and myoglobin redox state on internal color development of cooked ground beef patties

Prooxidant activity of oxidized alfa-Tocopherol in vegetable oils
por: Chapman, Timothy M.

Vitamin E and oxidative stability during storage of raw and dry roasted peanuts packaged under air and vacuum
por: Chun, Jiyeon

Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
por: Berry, B.

Lipid oxidation in cookeed pork as affected by vitamin E, cooking and storage conditions
por: KINGSTON, E.

Residual triose phosphate isomerase activity and color measurements to determine adequate cooking of ground beef patties
por: Sair, A.

Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats

Qualitative and quantitative textural assessment of cooked ground beef patties
por: Spadaro, V.

Qualitative and quantitative textural assessment of cooked ground beef patties
por: SPADARO, Victoria

Natural antioxidants preserva the lipid oxidative stability of minimally processed avocado purée

Cholesterol oxidation in egg yolk powder during storage and heating as affected by dietary oils and tocopherol
por: Cherian, S.

Packaging and Irradiation Effects on lipid oxidation and volatiles in pork patties
por: Ahn, D. U.

Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants
por: Chen, X.

Volatile constituents and oxidative stability of virgin olive oils influence of the kneading of olive-paste
por: Lercker, G.

Effects of sesame oil addition to soybean oil during frying on the lipid oxidative stability and antioxidants contents of the fried products during storage in the dark
por: Chung, Jiesang

Inhibition of heterocyclic amine formation in beef patties by ethanolic extracts of rosemary
por: Puangsombat, Kanithaporn

Oxidative stability of edible vegetable oils eriched in polyphenols with olive leaf extract

Mechanically recovered neck bone lean and ascorbic acid improve color stability of ground beef patties
por: DEMOS, B.

Effect of antioxidants and cooking on stability of n-3 faty acids in fortified meat products

Visible/near-infrared spectroscopyh for physical characteristics of cooked chicken patties
por: CHEN, H.

Kinetics of pigment oxidation in beef from steers supplemented with vitamin E
por: LANARI, M.

Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter

Stability of Alfa-Tocopherol, Thiamin, Riboflavin and Retinol in pork muscle and liver during heating as affected by dietary supplementation
por: Leonhardt, M.

The effect of mechanical harvesting and transport of grapes, and juice oxidation, on the protein stability of wines
por: POCOCK, K.F.

Effects of antioxidants and gamma irradiation on the shelf life of beef patties
por: Lee, Ju-Woon

Lipid oxidation in cooked turkey as affected by added antioxidant enzymes
por: Lee, S.

Proteins as potential endpoint temperature indicators for ground beef patties
por: Wang, S. F.

Rosemary extract and precooking effects on lipid oxidation in heat-sterilized meat
por: GÜNTENSPERGER, B

Natural antioxidant extract from fenugreek (Trigonella foenjmgraecum) for ground beef patties
por: Hettiarachchy, N. S.

Production and shelf stability of multiple-fortified quick-cooking rice as a complementary food

Oxidative stability of anhydridous milkfat microescapsulated in whey proteins
por: Moreau, D. L.

Factors influencing the oxidation phenomena of Sherry wine
por: Palacios Macías, V. M.

Quality of broiled beef patties supplemented with wheat germ protein flour
por: ROCHA-GARSA, Ana E.

Ascorbic acid effects on the post-disgorgement oxidative stability of sparkling wine
por: Marks, A. C.

Does it look cooked? a review of factors that influence cooked meat color

Effects of pork meat cut and packaging type on lipid oxidation and oxidativa products during refrigerated storage (8ºC)

The effect of marination and cooking regimes on the water-binding properties and tenderness of beef and bison top round roasts