Inhibition of warmed-over flavor in cooked beef using palm oil vitamin E and β-carotene
Effect of palm vitamin E and β carotene on the development of warmed-over flavor (WOF) in cooked beef was evaluated by thiobarbituric acid (TBA) values and sensory methods. The TBA values of antioxidant-treated samples were significantly (Cl = 0.05) lower than that of the control after 6 days of sto...
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| Format: | Article |
| Language: | English |
| Published: |
Malaysian Oil Scientists’ and Technologists’ Association
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39498/1/Inhibition%20of%20warmed-over%20flavor%20in%20cooked%20beef%20using%20palm%20oil%20vitamin%20e%20and%20beta%20carotene.pdf http://psasir.upm.edu.my/id/eprint/39498/ |
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