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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
Published on: March 14, 2018
Oilseed Protein Ingredients as Antioxidant for Meat in Foodservice 1
Ki Soon Rhee1, Yolanda A Ziprin1
1Department of Animal Science, Texas Agricultural Experiment Station, Texas A & M University, College Station, Texas 77843.
Abstract:
This study indicates that glandless cottonseed, peanut or soy protein ingredients may be incorporated in gravy or sauce for precooked meat products to retard development of oxidative rancidity. The oilseed protein ingredients were incorporated in the gravy in which cooked ground beef patties (100% beef) were stored; also, hot-water extracts of the protein ingredients were used as a cover liquid for refrigerated roast beef slices. Oxidative rancidity in the beef patties or in the roast beef slices after 3 and 6 days of storage at 4 C was determined by the thiobarbituric acid test.
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