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Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Ingredients

  • Ki Soon Rhee

Abstract

Numerous nonmeat additives have been evaluated for enhancement of the quality of meat products or for product development/modification. Some nonmeat additives function primarily as preservatives, as antimicrobials and/or antioxidants, while others mainly modify product attributes such as sensory, nutritional and processing properties. Such additives often have secondary effects (desirable or undesirable) on the quality of products involved. This paper examines the effects of various chloride salts, phosphates, salts of organic acids, and some fat substitutes on storage properties of meat products. Additionally, potential effects of microbial growth in test samples on lipid oxidation measurements and assessment of additive effects are discussed

Keywords

Lipid Oxidation Meat Product Sodium Lactate Ground Beef Prooxidative Effect 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Ki Soon Rhee
    • 1
  1. 1.Meat Science Section Department of Animal ScienceTexas A& M UniversityCollege StationUSA

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