Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability

Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P

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Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2012-06, Vol.91 (2), p.131-136
Hauptverfasser:	Tapp, W. Nathan, Yancey, Janeal W.S., Apple, Jason K., Dikeman, Michael E., Godbee, Richard G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Antioxidant Antioxidants - pharmacology Biological and medical sciences Cattle Color Food industries Food Preservation - methods Food Preservatives - pharmacology Fruit Fundamental and applied biological sciences. Psychology Ground beef Humans Meat and meat product industries Meat Products - analysis Morinda Noni Oxidation-Reduction Plant Preparations - pharmacology Taste Thiobarbituric Acid Reactive Substances - metabolism Visual color
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Beschreibung
Zusammenfassung:	Ground beef, mixed with 0, 2, 4, and 6% Noni puree, was formed into 150-g patties, aerobically packaged, and displayed in retail for 5d. After 2 and 3d, patties with higher concentrations of Noni were perceived as redder and less discolored (P
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2012.01.005