Antioxidant properties of liquid smoke in precooked beef patties (1997)

Authors

R. Estrada-Munoz
Elizabeth A.E. Boyle
James L. Marsden

Keywords

Cattlemen's Day, 1997; Kansas Agricultural Experiment Station contribution; no. 97-309-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 783; Beef; Liquid smoke; Warmed-over flavor; Precooked beef patties

Abstract

Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "α-thiobarbituri c acid (TBA) numbers, and pH values were lower (P<.05) in LS-treated beef patties than in patties without LS. LS has useful antioxidative properties in precooked ground beef patties at the normally recommended percentage of 1.5%. That should reduce undesirable flavor development and product loss.

Recommended Citation

Estrada-Munoz, R.; Boyle, Elizabeth A.E.; and Marsden, James L. (1997) "Antioxidant properties of liquid smoke in precooked beef patties (1997)," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1905