Effects of anka rice, nitrite, and phosphate on warmed-over flavor and palatability characteristics in roast beef

Protection of cooked meats with phosphates

Mj Tims · Food technology · 1958 · 336 citations

Nutrition, Meat Packaging, Animal Nutrition +8

Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation

Chien-Feng Chen, A. M. Pearson, James Gray et al. · Journal of Food Science · 1984 · 128 citations

Nutrition, Iron Metabolism, Nonheme Iron +17

Chemical and Sensory Studies of Antioxidant‐Treated Beef

Allen J. St. Angelo, Karen Crippen, H. P. Dupuy et al. · Journal of Food Science · 1990 · 118 citations

Food Chemistry, Metal Chelators, Food Preservatives +15

Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat

J. O. Igene, K. Yamauchi, A. M. Pearson et al. · Food Chemistry · 1985 · 108 citations

Food Chemistry, Food Analysis, Physiology +9

Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome

Fereidoon Shahidi, L.J. Rubin, D.F. Wood · Journal of Food Science · 1987 · 87 citations

Lipid Analysis, Food Analysis, Lipid Peroxidation +20