(1971) Retardation of Oxidative Color Changes in Raw Ground Beef. Jour- nal of Food Science, 36, 940-942. http://dx.doi.org/10.1111/j.1365-2621.1971.tb15564.xGreene BE, Hsin IM, Zipser MW. 1971. Retardation of oxidative color changes in raw ground beef. J Food Sci 36:940-2....
You’ll adore this bright ground beef recipe if you love ground beef nachos and casserole. It’s like a perfect combination of those two dishes, topped with all your favorite toppings. I always enjoy it with tortilla chips, along with sour cream, green onions, diced avocado, and roasted ja...
Three experiments were conducted to evaluate factors affecting ground beef color stability with the objectives: 1) To characterize color characteristics of different ground muscles from similarly fed and managed cows and steers; 2) To evaluate the contributions different muscles make to overall ground be...
To get that eye-pleasing coloration, most freshly ground beef is sold in clear packages of oxygen- permeable film. The oxygen goes through the film and allows the meat to turn that pretty red color we associate with fresh beef. This permeability is also why it is not recommended to freeze ...
Experts say ground beef shouldn't be kept in the fridge for longer than one to two days, and you should throw it out if it's been in the freezer for longer than three to four months. It might change color—and that's not a bad thing. Freshly ground meat should retain its bright ...
Different concentration of succinate ( 0, 4, 6, 8mmol /L) were added to ground beef and color, Mb and MetMb percentage, TBARS and pH was analyzed to study the effect of succinate- succinate dehydrogenase on MetMb reduction.The results indicated that low concentration ( 4 ～ 6mmol /L) ...
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef The effects of butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), grape seed extract (ActiVin™), pine bark extract (Pycnogenol®), and oleor... AIUG Mustapha - 《Food Microbiology》 被...
ground beef. having the surface abraded or roughened by or as if by grinding, as in order to reduce its transparency: ground glass. Discover More Other Words From ground·a·bleadjective ground·a·blyadverb ground·wardground·wardsadverb adjective ...
The nonirradiated control samples for both batches of ground beef spoiled within 7 days. Microbial counts in ground beef patties stored at -18 degrees C did not change over the 42-day period. Shelf life of ground beef patties stored at 4 degrees C may be extended with gamma radiation, ...
Research was conducted to determine the effect of postmortem vitamin C addition (VITC) versus no VITC (CONTROL) to ground beef from grass-fed (GRASS) or grain-fed (GRAIN) sources on color and lipid stability during 8 days of illuminated display at 4 °C. The use of near-infrared reflectan...