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Effect of Fat Source and Color of Lean on Acceptability of Beef/Pork Patties

โœ Scribed by M. F. MILLER; G. W. DAVIS; A. C. WILLIAMS JR.; C. B. RAMSEY; R. D. GALYEAN

Book ID
108811726
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
250 KB
Volume
51
Category
Article
ISSN
0022-1147

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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 (