Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose...

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Detalles Bibliográficos
Autores principales: Cheng, Jen-Hua, Ockerman, Herbert W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093146/
https://www.ncbi.nlm.nih.gov/pubmed/25049788
http://dx.doi.org/10.5713/ajas.2012.12419

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093146/
https://www.ncbi.nlm.nih.gov/pubmed/25049788
http://dx.doi.org/10.5713/ajas.2012.12419

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