✦ LIBER ✦

SENSORY AND COOKING PROPERTIES OF GROUND BEEF PREPARED FROM HOT AND CHILLED BEEF CARCASSES

✍ Scribed by H. R. CROSS; B. W. BERRY; DAVE MUSE

Book ID: 108803839
Publisher: Institute of Food Technologists
Year: 1979
Tongue: English
Weight: 402 KB
Volume: 44
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1979.tb06455.x

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Electrical Stimulation and Hot Boning: C

Electrical Stimulation and Hot Boning: Cooking Losses, Sensory Properties, and Microbial Counts of Ground Beef

✍ SONIA CONTRERAS; DOROTHY L. HARRISON; DONALD H. KROPF; CURTIS L. KASTNER 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 571 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

Processing, Sensory and Chemical Propert

Processing, Sensory and Chemical Properties of Wieners prepared from CO2, Brine and Conventionally Chilled Beef Raw Materials

✍ A. ABU-BAKAR; J.O. REAGAN; H.M. VAUGHTERS; W.E. TOWNSEND; J.A. CARPENTER; M.F. M 📂 Article 📅 1989 🏛 Institute of Food Technologists 🌐 English ⚖ 431 KB

Sensory Properties and Cooking Losses of

Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties

✍ E. A. PARIZEK; C. B. RAMSEY; R. D. GALYEAN; J. D. TATUM 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 365 KB

Restructured Beef Steaks from Hot-Boned

Restructured Beef Steaks from Hot-Boned and Cold-Boned Carcasses

✍ D. L. HUFFMAN; D. M. McCAFFERTY; J. C. CORDRAY; M. H. STANLEY 📂 Article 📅 1984 🏛 Institute of Food Technologists 🌐 English ⚖ 510 KB

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