Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties
- 1 July 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (4) , 906-912
- https://doi.org/10.1111/j.1365-2621.1991.tb14603.x
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric methodJournal of the Science of Food and Agriculture, 1984
- True and Apparent Retention of Nutrients in Hamburger Patties Made from Beef or Beef Extended with Three Different Soy ProteinsJournal of Food Science, 1984
- Effect of Cooking on Cholesterol Content of Patties Containing Different Amounts of Beef, Textured Soy Protein and FatJournal of Food Science, 1983
- EFFECT OF SALT AND TEXTURED SOY LEVEL ON SENSORY CHARACTERISTICS OF BEEF PATTIESJournal of Food Science, 1979
- ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONSJournal of Food Science, 1977
- TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIESJournal of Food Science, 1976
- EFFECT OF FAT AND TEXTURED SOY PROTEIN CONTENT ON CONSUMER ACCEPTANCE OF GROUND BEEFJournal of Food Science, 1975
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975
- QUALITY ATTRIBUTES OF GROUND BEEF ON THE RETAIL MARKETJournal of Food Science, 1974
- External Fat Cover Influence on Raw and Cooked Beef. 1. Fat and Moisture ContentJournal of Food Science, 1969