Flavor, Texture, Color, and Hexanal and TBA Values of Frozen Cooked Beef Packaged in Modified Atmosphere
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 26-29
- https://doi.org/10.1111/j.1365-2621.1990.tb06009.x
Abstract
No abstract availableThis publication has 26 references indexed in Scilit:
- Lipid Oxidation and Sensory Analysis of Cooked Pork and Turkey Stored under Modified AtmospheresJournal of Food Science, 1989
- Descriptive Profile Analysis of Cooked, Stored, and Reheated Chicken PattiesJournal of Food Science, 1988
- Flavor Components and Factors Associated with the Development of Off‐Flavors in Cooked Turkey RollsJournal of Food Science, 1988
- Stability of Vacuum Cook-in-Bag Turkey Breast Rolls during Refrigerated StorageJournal of Food Science, 1988
- Palatability and Storage Characteristics of Precooked Pork RoastsJournal of Food Science, 1987
- Sensory Aroma Scores and TBA Values as Indices of Warmed-Over Flavor in PorkJournal of Food Science, 1986
- Shelf Life of Vacuum‐ or Nitrogen‐Packed Pastrami: Effects of Packaging Atmospheres, Temperature and Duration of Storage on Physicochemical and Sensory ChangesJournal of Food Science, 1984
- Effect of Potassium Sorbate and Vacuum Packaging on the Quality and Microflora of Dry‐Cured Intact and Boneless HamsJournal of Food Science, 1983
- Microflora, Sensory and Exudate Changes of Vacuum- or Nitrogen-Packed Veal Chucks Under Different Storage ConditionsJournal of Food Science, 1983
- Instron Measurements and Sensory Scores for Texture of Poultry Meat and FrankfurtersJournal of Food Science, 1982