Concepedia

Effect of ascorbic acid and alpha-tocopherol on storage stability of beef steaks

Takahide OKAYAMA, Toshinori Imai, Minoru Yamanoue

Meat Science · 1987 · 52 citations · 14 references

DOI

Concepts

References

14

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

, , +7

Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef

B. E. GREENE, T. H. CUMUZE · Journal of Food Science · 1982 · 346 citations

, , +17

Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

Majella O’Keeffe, D.E. Hood · Meat Science · 1982 · 290 citations

, , +15

RETARDATION OF OXIDATIVE COLOR CHANGES IN RAW GROUND BEEF

B. E. GREENE, IN‐MAY HSIN, MAREL YNN W. ZIPSER · Journal of Food Science · 1971 · 252 citations

, , +15

Unsaturated lipid peroxidation catalyzed by hematin compounds and its inhibition by vitamin E<sup>1</sup>

Al L. Tappel, W. Duane Brown, H Zalkin et al. · Journal of the American Oil Chemists Society · 1961 · 108 citations

, , +14