✦ LIBER ✦

Effects of Chilling Method on the Sensory, Chemical and Cooking Characteristics of Ground Beef Patties

✍ Scribed by A. ABU-BAKAR; J.O. REAGAN; H.M. VAUGHTERS; D.R. CAMPION; M.F. MILLER

Book ID: 108813443
Publisher: Institute of Food Technologists
Year: 1988
Tongue: English
Weight: 449 KB
Volume: 53
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1988.tb07799.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Low Fat Level Effects on Sensory, Shear,

Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

✍ B. W. BERRY 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 693 KB

EFFECTS OF FAT LEVEL AND SOURCE ON THE C

EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES

✍ H. R. CROSS; B. W. BERRY; L. H. WELLS 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 376 KB

Evaluating the Cooking and Chemical Char

Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties

✍ Jeanette M. Kirchner; Lisa C. Beasley; Kerri B. Harris; Jeffrey W. Savell 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 118 KB

Ground beef patties (n"504), manufactured to contain 5, 10 or 15% fat, were evaluated to determine the e!ects of preparation, storage and cooking methods, and degree of doneness on cholesterol, total lipid, protein, moisture, and energy content. Di!erences between fresh, handmade patties and frozen,

Effect of Inorganic Polyphosphates on Gr

Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties

✍ R. A. MOLINS; A. A. KRAFT; H. W. WALKER; R. E. RUST; D. G. OLSON; K. MERKENICH 📂 Article 📅 1987 🏛 Institute of Food Technologists 🌐 English ⚖ 369 KB

Fat, Soy and Carrageenan Effects on Sens

Fat, Soy and Carrageenan Effects on Sensory and Physical Characteristics of Ground Beef Patties

✍ M. SUSAN BREWER; FLOYD K. McKEITH; KRISTI BRITT 📂 Article 📅 1992 🏛 Institute of Food Technologists 🌐 English ⚖ 474 KB

Effects of Electrical Stimulation, Bonin

Effects of Electrical Stimulation, Boning Temperature, Formulation and Rate of Freezing on Sensory, Cooking, Chemical and Physical Properties of Ground Beef Patties

✍ B. W. BERRY; D. M. STIFFLER 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 542 KB