FACTORS AFFECTING PALATABILITY AND COOKING PROPERTIES OF GROUND BEEF PATTIES–FROZEN LEAN, PATTY SIZE, AND SURFACE TREATMENT
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1463-1465
- https://doi.org/10.1111/j.1365-2621.1980.tb07540.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- Effect of Grinding Method on Textural Properties of Cooked Ground BeefJournal of Food Protection, 1980
- EFFECT OF DESINEWING VERSUS GRINDING ON TEXTURAL PROPERTIES OF BEEFJournal of Food Science, 1978
- OBJECTIVE MEASUREMENTS OF TEXTURE IN GROUND BEEF PATTIESJournal of Food Science, 1978
- MECHANICALLY DESINEWED MEAT: ITS YIELD, COMPOSITION AND EFFECT ON PALATABILITY OF COOKED SALAMIJournal of Food Science, 1976
- The occurrence and growth of Clostridium spp. in vacuum‐packed bacon with particular reference to Cl. perfringens (welchii) and Cl. botulinumInternational Journal of Food Science & Technology, 1976
- EFFECT OF QUALITY GRADE AND CUT FORMULATION ON THE PALATABILITY OF GROUND BEEF PATTIESJournal of Food Science, 1976