LIPID OXIDATION IN GROUND-BEEF PATTIES AS AFFECTED BY TIME-TEMPERATURE AND PRODUCT PACKAGING PARAMETERS

被引：32

作者：

BHATTACHARYA, M

HANNA, MA

MANDIGO, RW

机构：

[1] UNIV NEBRASKA,DEPT AGR ENGN,LINCOLN,NE 68583

[2] UNIV NEBRASKA,DEPT FOOD SCI & TECHNOL,LINCOLN,NE 68583

[3] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb08938.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：714 / 717

页数：4

共 42 条

[1] FLAVOR AND OXIDATIVE STABILITY OF GROUND-BEEF PATTIES AS AFFECTED BY SOURCE AND STORAGE
MCMILLIN, KW
BIDNER, TD
FELCHLE, SE
DUGAS, SM
KOH, KC
JOURNAL OF FOOD SCIENCE, 1991, 56 (04) : 899 - 903
[2] EFFECT OF SOY LEVEL AND STORAGE TIME ON THE QUALITY CHARACTERISTICS OF GROUND-BEEF PATTIES
RAY, FK
PARRETT, NA
VANSTAVERN, BD
OCKERMAN, HW
JOURNAL OF FOOD SCIENCE, 1981, 46 (06) : 1662 - 1664
[3] DISPLAY, PACKAGING, AND MEAT BLOCK LOCATION EFFECTS ON COLOR AND LIPID OXIDATION OF FROZEN LEAN GROUND-BEEF
BREWER, MS
WU, SY
JOURNAL OF FOOD SCIENCE, 1993, 58 (06) : 1219 - 1223
[4] TIME-TEMPERATURE RELATIONSHIPS OF BEEF PATTIES MADE WITH WHOLE EGG SOLIDS
MORAGNE, L
LAWRENCE.N
WHITE, JC
LONGREE, K
JOURNAL OF MILK AND FOOD TECHNOLOGY, 1962, 25 (09): : 274 - &
[5] STRUCTURAL AND PALATABILITY RELATIONSHIPS IN FROZEN GROUND-BEEF PATTIES AS A FUNCTION OF FREEZING TREATMENTS AND PRODUCT FORMULATION
NUSBAUM, RP
SEBRANEK, JG
TOPEL, DG
RUST, RE
MEAT SCIENCE, 1983, 8 (02) : 135 - 146
[6] Moisture loss and lipid oxidation for precooked ground-beef patties packaged in edible starch-alginate-based composite films
Wu, Y
Weller, CL
Hamouz, F
Cuppett, S
Schnepf, M
JOURNAL OF FOOD SCIENCE, 2001, 66 (03) : 486 - 493
[7] Mathematical modeling of odor deterioration of millet (Pennisetum glaucum) dough (fura) as affected by time-temperature and product packaging parameters
Jideani, VA
Nkama, I
Agbo, EB
Jideani, IA
CEREAL CHEMISTRY, 2002, 79 (05) : 710 - 714
[8] EFFECTS OF END-POINT TEMPERATURE AND FAT LEVEL ON THE RESIDUAL CHOLESTEROL IN GROUND-BEEF PATTIES
HUSKEY, LL
BROWN, HG
LEWIS, PK
BROWN, AH
JOHNSON, ZB
PERKINS, JL
JOURNAL OF FOOD QUALITY, 1993, 16 (03) : 187 - 196
[9] EFFECTS OF GAS ATMOSPHERE, STORAGE-TEMPERATURE AND STORAGE TIME ON THE SHELFLIFE AND SENSORY ATTRIBUTES OF VACUUM PACKAGED GROUND-BEEF PATTIES
BENTLEY, DS
REAGAN, JO
MILLER, MF
JOURNAL OF FOOD SCIENCE, 1989, 54 (02) : 284 - 286
[10] Honey inhibits lipid oxidation in ready-to-eat ground beef patties
Johnston, JE
Sepe, HA
Miano, CL
Brannan, RG
Alderton, AL
MEAT SCIENCE, 2005, 70 (04) : 627 - 631

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