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Keywords

Cattlemen's Day, 1983; Report of progress (Kansas State University. Agricultural Experiment Station); 427; Beef; Ascorbic acid; Ground beef

Abstract

Adding .05 and .10% ascorbic acid to ground beef resulted in brighter color and longer display life, more intense taste panel beef flavor and less rancidity. Those advantages should encourage centralized retail cutting and packaging by reducing spoilage and loss. Ground beef with 25% fat had brighter color scores and lower microbial counts but was more off-flavor than 20% fat ground beef.

First page

74

Last page

75

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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