𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Contents and Retention of Nutrients in Extra Lean, Lean and Regular Ground Beef

✍ Scribed by K. ONO; B. W. BERRY; E. PAROCZAY

Book ID
108811210
Publisher
Institute of Food Technologists
Year
1985
Tongue
English
Weight
802 KB
Volume
50
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Nutrient Composition and Retention in Br
Nutrient Composition and Retention in Browned Ground Beef, Lamb, and Pork
✍ K.S. Rhee; H.A. Griffith-Bradle; Y.A. Ziprin πŸ“‚ Article πŸ“… 1993 πŸ› Elsevier Science 🌐 English βš– 507 KB

This study documents the effects of browning meat and draining the drip on nutrient composition and retention in cooked ground beef, lamb, and pork at different fat levels of the raw product. In the brown-and-drain process, ground meats with higher initial fat levels lost more fat and cholesterol, a

Cholesterol content of lean and fat from
Cholesterol content of lean and fat from beef, pork, and lamb cuts
✍ Sharon S. Swize; Kerri B. Harris; J.W. Savell; H.R. Cross πŸ“‚ Article πŸ“… 1992 πŸ› Elsevier Science 🌐 English βš– 547 KB

Fifteen carcasses-five each of beef, pork, and lamb-were selected. Longissimus and semimembranosus muscles were removed from each side; three cuts were removed from each muscle. The steaks and chops were divided into one of three external fat treatments: (1) 0 cm external fat remaining, (2) 0.6 cm (