Precooking Method Affects Warmed‐over Flavor of Broiler Breast Patties
- 1 July 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (4) , 881-883
- https://doi.org/10.1111/j.1365-2621.1991.tb14597.x
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Influence of Phospholipids on the Development of Oxidized Off Flavors in Cooked Turkey RollsJournal of Food Science, 1988
- Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken MeatJournal of Food Science, 1984
- Measurement and Content of Nonheme and Total Iron in MuscleJournal of Food Science, 1982
- SYMPOSIUM ON MEAT FLAVOR OFF‐FLAVORS IN MEAT AND FISH ‐ A ReviewJournal of Food Science, 1979
- CHARACTERIZATION OF ANTIOXIDANTS RESPONSIBLE FOR INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEYJournal of Food Processing and Preservation, 1978
- INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSINGJournal of Food Processing and Preservation, 1977
- Thermally produced flavor components in the aroma of meat and poultryJournal of Agricultural and Food Chemistry, 1972
- POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry MeatJournal of Food Science, 1972
- Chemistry of the 2‐thiobarbituric acid test for determination of oxidative rancidity in foods. II.—formation of the tba‐malonaldehyde complex without acid‐heat treatmentJournal of the Science of Food and Agriculture, 1964
- RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATIONa,bJournal of Food Science, 1959