EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1988.tb00876.x/fullpdf
Reference29 articles.
1. Effects of fat level and cooking method on sensory and textural properties of ground beef patties;BERRY;J. Food Sci.,1984
2. Sensory characteristics, shear values and cooking properties of ground beef patties extended with iron- and zinc-fortified soy isolate, concentrate or flour;BERRY;J. Food Sci.,1985
3. Effects of electrical stimulation, boning temperature, formulation and rate of freezing on sensory, cooking, chemical and physical properties of ground beef patties;BERRY;J. Food Sci.,1981
4. Effects of soy particle size and color on the sensory properties of ground beef patties;CARDELLO;J. Food Qual.,1983
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1. Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products;Journal of Agricultural and Food Chemistry;2000-07-19
2. Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties;Journal of Food Science;2000-01
3. Hot processing and grind size affect properties of cooked beef patties;Meat Science;1999-09
4. PROCESSING PARAMETER EFFECTS ON SENSORY AND INSTRUMENTAL TEXTURE CHARACTERISTICS OF REDUCED-FAT GROUND BEEF PATTIES;Journal of Muscle Foods;1999-05
5. Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties;Meat Science;1996-01
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