Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties
- 1 May 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (3), 537
- https://doi.org/10.1111/j.1365-2621.1992.tb08037.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Fatty Acid Composition and Caloric Value of Ground Beef Containing Low Levels of FatJournal of Food Science, 1989
- ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef PattiesJournal of Food Science, 1987
- Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and StorageJournal of Food Science, 1986
- Beef patty composition: Effects of fat content and cooking methodJournal of the American Dietetic Association, 1984
- Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef PattiesJournal of Food Science, 1984
- EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIESJournal of Food Science, 1980
- Fat, moisture, and protein in “ground beef” and ground chuckJournal of the American Dietetic Association, 1974