Effect of cooking method and ethanolic tocopherol on oxidative stability and quality of beef patties during refrigerated storage (oxidative stability of cooked patties)

Authors :: Wills, Todd M.
Mireles DeWitt, Christina A.
Sigfusson, Halldor
Bellmer, Danielle
Source :: Journal of Food Science. April, 2006, Vol. 71 Issue 3, C109-C114
Publication Year :: 2006
Abstract: The effect of ethanolic tocopherol addition on the oxidative stability of ohmic and impingement cooked beef patties is examined. The oxidative deterioration of cooked beef patties was delayed by the incorporation of ethanolic tocopherol.

Subjects :: Ground beef -- Nutritional aspects
Ground beef -- Storage
Oxidation-reduction reaction -- Observations
Vitamin E -- Nutritional aspects
Refrigerated foods -- Nutritional aspects
Refrigerated foods -- Storage
Business
Food/cooking/nutrition

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