Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely-Textured Beef (LFTB)-Reference-Cited by-同舟云学术

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Quality Characteristics of Fresh and Cooked Ground Beef can be Improved by the Incorporation of Lean Finely-Textured Beef (LFTB)

Published:2016-08-23 Issue:5 Volume:39 Page:465-475
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Moon Courtney T.¹,Yancey Janeal W. S.¹,Apple Jason K.¹,Hollenbeck Jace J.¹,Johnson Timothy M.¹,Winters Ashley R.¹

Affiliation:

1. Department of Animal Science; University of Arkansas Division of Agriculture; Fayetteville AR 72701

Funder

Beef Products, Inc.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12221/fullpdf

Reference58 articles.

1. Effects of dietary magnesium and duration of refrigerated storage on the quality of vacuum-packaged, boneless pork loins;Apple;Meat Sci.,2001

2. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef;Apple;J. Anim. Sci.,2011

3. Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties;Berry;J. Food Sci.,1992

4. Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties;Berry;J. Food Sci.,1994

5. Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state;Berry;J. Food Sci.,1998a

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