✦ LIBER ✦

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

✍ Scribed by H. R. CROSS; B. W. BERRY; L. H. WELLS

Book ID: 108804455
Publisher: Institute of Food Technologists
Year: 1980
Tongue: English
Weight: 376 KB
Volume: 45
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1980.tb07450.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

Fat Level and Freezing Temperature Affec

Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties

✍ B.W. BERRY 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 609 KB

Effects of Chilling Method on the Sensor

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

✍ A. ABU-BAKAR; J.O. REAGAN; H.M. VAUGHTERS; D.R. CAMPION; M.F. MILLER 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 449 KB

Fat Level, High Temperature Cooking and

Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

✍ B.W. BERRY 📂 Article 📅 1994 🏛 Institute of Food Technologists 🌐 English ⚖ 718 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,

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