Document Detail

Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage.
MedLine Citation:
PMID:  22061007     Owner:  NLM     Status:  In-Data-Review    
The effects of conjugated linoleic acid (CLA) on color and lipid oxidation of beef patties were investigated. Ground beef was divided into three batches. The control patties were prepared with 90% lean meat and 10% tallow. The second treatment consisted of 90% lean meat with 9.5% tallow+0.5% CLA sources. The third treatment consisted of 90% lean meat with 8% tallow+2% CLA sources. The patties were wrap-packaged and then stored at 4° for 14 days. The CLA concentration significantly increased (P<0.05) by substituting CLA sources for fat. Storage of the patties did not alter the CLA concentration in beef patties. The treatment substituted with CLA sources had significantly lower TBARS (2-thiobarbituric acid-reactive substances) values (P<0.05) than the control. For oxymyoglobin contents and a* value, substituted CLA sources treatments had significantly higher values than the control. However, L* value significantly increased by substituting CLA sources for fat.
S J Hur; B W Ye; J L Lee; Y L Ha; G B Park; S T Joo
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  66     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  2004 Apr 
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  771-5     Citation Subset:  -    
Division of Applied Life Science, Graduate School, Gyeongsang National University, Chinju, Kyeongnam 660-701, South Korea.
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