BARBARA E. GREENE, IN-MAY HSIN, MAREL YNN W. ZIPSER
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引用次数: 255
Abstract
SUMMARY— Ascorbic acid plus either BHA or PG effectively retarded both lipid and pigment oxidation in raw ground beef for up to 8 days of refrigerator storage in oxygen-permeable film. Both trained and consumer-type panels judged the additive-treated meat to be significantly better than controls. Percent metmyoglobin was found to be a useful objective measurement of color in raw beef, but total pigment concentration did not provide an adequate evaluation of color. Treatment with these additives did not appear to mask bacterial spoilage.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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