Abstract
Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef patties than in patties without LS. LS has useful antioxidative properties in precooked ground beef patties at the normally recommended percentage of 1.5%. That should reduce undesirable flavor development and product loss.
Keywords: Cattlemen's Day, 1997, Kansas Agricultural Experiment Station contribution, no. 97-309-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 783, Beef, Liquid smoke, Warmed-over flavor, Precooked beef patties
How to Cite:
Estrada-Munoz, R., Boyle, E. A. & Marsden, J. L., (1997) “Antioxidant properties of liquid smoke in precooked beef patties”, Kansas Agricultural Experiment Station Research Reports 1(1), 8-10. doi: https://doi.org/10.4148/2378-5977.1905
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