Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties
2. Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties
3. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties
4. EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF
5. Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties
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