Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

Changes in the Flavor Profile of Ground Beef Resulting from the Application of Antimicrobial Interventions

The objective of this study was to characterize flavor, fatty acid composition, and volatile compounds of beef treated with common antimicrobial interventions in beef processing facilities. The effect of 3 prechilling antimicrobial interventions (4.5% lactic acid [LA]; 400 ppm peroxyacetic acid acid...

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Bibliographic Details
Main Authors: Dale R Woerner, Ifigenia Geornaras, Joanna Swenson, Keith E. Belk, Mahesh N. Nair, Michael J. Hernandez-Sintharakao, Terry Engle
Format: Article
Language:English
Published: Iowa State University Digital Press 2022-08-01
Series:Meat and Muscle Biology
Subjects:
beef
flavor
sensory
antimicrobial interventions
fatty acids
volatile compounds
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/13495/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/13495/

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