Effect of phosphate with tumbling on lipid oxidation of precooked roast beef.

@article{Cheng2003EffectOP,
  title={Effect of phosphate with tumbling on lipid oxidation of precooked roast beef.},
  author={J H Cheng and Herbert W. Ockerman},
  journal={Meat science},
  year={2003},
  volume={65 4},
  pages={1353-9}
}
This study was a 4×2×4 factorial experiment, sodium tripolyphosphate (0, 0.25, 0.4 and 0.5%), tumbling (nontumbled and tumbled), and storage time (day 0, 2, 4 and 7). Cooking yield was dependent on the level of phosphate and tumbling. For thiobarbituric acid reactive substances (TBARS) values, only sodium tripolyphosphate level and storage time had a significant two-way interaction. The TBARS value of tumbled roast beef with phosphates was the same as that of nontumbled roast beef. For the… CONTINUE READING