The effect of ethoxyquin and vitamin E supplementation on the display life of beef steaks

Authors :: Maddock, R.J.
Wulf, D.M.
McKenna, D.R.
Source :: Journal of Food Science. April, 2003, Vol. 68 Issue 3, p1072, 3 p.
Publication Year :: 2003
Abstract: A study examines the impact of the antioxidants, ethoxyquin and vitamin E, on the color, appearance and quality of beef steaks.

Subjects :: Antioxidants -- Usage
Beef -- Nutritional aspects
Beef -- Production processes
Business
Food/cooking/nutrition

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