Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

Boneless beef roasts ( Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked,...

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Veröffentlicht in:	Meat science 2008-12, Vol.80 (4), p.997-1004
Hauptverfasser:	Nuñez de Gonzalez, M.T., Hafley, B.S., Boleman, R.M., Miller, R.K., Rhee, K.S., Keeton, J.T.
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity beef Biological and medical sciences brining color Food industries food storage Fresh/dried plum Fundamental and applied biological sciences. Psychology juice concentrates Lipid oxidation lipid peroxidation Meat and meat product industries meat processing meat quality off flavors plums powdered foods precooked foods Roast beef roasting Sensory attributes storage quality
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Beschreibung
Zusammenfassung:	Boneless beef roasts ( Semimembranosus + Adductor) were injected (20%) with a brine containing (1) no plum ingredient (control), (2) 2.5 or 5% fresh plum juice concentrate (FP), (3) 2.5 or 5% dried plum juice concentrate (DP), or (4) 2.5 or 5% spray dried plum powder (PP). Whole roasts were cooked, vacuum-packaged and stored at
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2008.04.014