CHEMICAL PROPERTIES OF GROUND BEEF PATTIES EXHIBITING NORMAL AND PREMATURE BROWN INTERNAL COOKED COLOR
- 1 August 1996
- journal article
- Published by Wiley in Journal of Muscle Foods
- Vol. 7 (3) , 303-314
- https://doi.org/10.1111/j.1745-4573.1996.tb00606.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- EFFECTS OF VARIOUS FRESH MEAT STORAGE METHODS ON THE COLOR OF COOKED GROUND PORKJournal of Muscle Foods, 1993
- Enzymatic Browning Control in Potato with Ascorbic Acid‐2‐PhosphatesJournal of Food Science, 1992
- Variation in Myoglobin Denaturation and Color of Cooked Beef, Pork, and Turkey Meat as Influenced by pH, Sodium Chloride, Sodium Tripolyphosphate, and Cooking TemperatureJournal of Food Science, 1989
- Effect of pH and Total Pigment Concentration on the Internal Color of Cooked Ground Beef PattiesJournal of Food Science, 1989
- Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey RollsJournal of Food Science, 1986
- Measurement and Content of Nonheme and Total Iron in MuscleJournal of Food Science, 1982
- EFFECT OF METAL IONS ON RESIDUAL NITRITEJournal of Food Processing and Preservation, 1981
- A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGEJournal of Food Science, 1970
- Total Pigments and Myoglobin Concentration In Four Bovine MusclesJournal of Food Science, 1967
- Protein Solubility and Associated Properties of Porcine Muscle as Influenced by Partial Freezing with Liquid NitrogenJournal of Food Science, 1965