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The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different...

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Detalles Bibliográficos
Autores principales: Wang, Yifei, Domínguez, Rubén, Lorenzo, José M., Bohrer, Benjamin M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469196/
https://www.ncbi.nlm.nih.gov/pubmed/34574092
http://dx.doi.org/10.3390/foods10091982