Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb05861.x/fullpdf
Reference32 articles.
1. EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT-SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES
2. Acceptability of Frankfurters Made from Chicken, Rabbit, Beef, and Pork
3. Effect of lipid antioxidants on the stability of meat during storage
4. Sensory Characteristics and Thiamin Content of Frozen-Stored and Unfrozen Cured-Cooked Pork and Turkey
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1. Use of air-coupled ultrasound for the non-invasive characterization of the textural properties of pork burger patties;Journal of Food Engineering;2021-05
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