Antioxidant properties of liquid smoke in precooked beef patties

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

doi:10.4148/2378-5977.1905

report

Antioxidant properties of liquid smoke in precooked beef patties

Authors

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

Abstract

Liquid smoke (LS) effectiveness in controlling lipid oxidation and warmed-over flavor (WOF) in beef was investigated. Aroma scores, "Î±-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.

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

How to Cite: Estrada-Munoz, R. , Boyle, E. A. & Marsden, J. L. (1997) “Antioxidant properties of liquid smoke in precooked beef patties”, Kansas Agricultural Experiment Station Research Reports. 1(1). doi: https://doi.org/10.4148/2378-5977.1905