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Effect of value-enhanced texturized soy protein on the sensory and cooking properties of beef patties

โœ Scribed by A. A. Heywood; D. J. Myers; T. B. Bailey; L. A. Johnson

Publisher
Springer-Verlag
Year
2002
Tongue
English
Weight
67 KB
Volume
79
Category
Article
ISSN
0003-021X

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## Abstract This survey of the changes in the analytical values of meat during cooking was undertaken in order to contribute towards an explanation of the changes in nutritive value, flavour, texture and appearance. A knowledge of these accurately determinable quantities is an essential preliminary