Test marketing of branded, low fat, fresh beef
β Scribed by Rhonda K. Skaggs; Professor Dale J. Menkhaus; Steven J. Torok; Professor Ray A. Field
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 784 KB
- Volume
- 3
- Category
- Article
- ISSN
- 0742-4477
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
Tapioca starch, carrageenan, oat ΓΌbre, pectin, whey protein and a commercial mixture of carrageenan and locust bean gum were assessed for their ability to mimic fat characteristics in cooked low-fat (10% ) beef burgers. Thirteen diΓΎ erent blends of the ingredients were formulated in order to examine
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,