Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide

Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide

This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obt...

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Bibliographic Details
Main Author: John, Liza
Format: Others
Published: DigitalCommons@USU 2004
Subjects:
color
thiobarbituric acid
hamburger
steak
modified atmosphere
Dietetics and Clinical Nutrition
Medicine and Health Sciences
Online Access:https://digitalcommons.usu.edu/etd/5520
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6573&context=etd

Internet

https://digitalcommons.usu.edu/etd/5520
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6573&context=etd

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