Low-fat meat products—technological problems with processing
- 1 January 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 36 (1-2) , 261-276
- https://doi.org/10.1016/0309-1740(94)90045-0
Abstract
No abstract availableKeywords
This publication has 37 references indexed in Scilit:
- Composition, Cooking Loss, Color and Compression of Ground Pork with Dry- and Wet-Milled Corn Germ MealsJournal of Food Science, 1991
- Effects of Feeding Elevated Levels of Monounsaturated Fats to Growing‐finishing Swine on Acceptability of Low‐fat SausageJournal of Food Science, 1990
- Corn Germ Protein Flour as an Extender in Broiled Beef PattiesJournal of Food Science, 1990
- Evaluation of the Physical, Chemical and Sensory Properties of Fermented Summer Sausage Made from High‐Oleate PorkJournal of Food Science, 1990
- Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1—Whole muscle productsMeat Science, 1990
- Comparison of various types of starch when used in meat sausagesMeat Science, 1989
- ffect of Initial Fat Level and Cooking Method Cholesterol Content and Caloric Value of Ground Beef PattiesJournal of Food Science, 1987
- Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron- and Zinc-Fortified Soy Isolate, Concentrate or FlourJournal of Food Science, 1985
- FACTORS ASSOCIATED WITH MICROBIAL GROWTH IN GROUND BEEF EXTENDED WITH VARYING LEVELS OF TEXTURED SOY PROTEINJournal of Food Science, 1978
- BEEF PATTIES: THE EFFECT OF TEXTURED SOY PROTEIN AND FAT LEVELS ON QUALITY AND ACCEPTABILITYJournal of Food Science, 1975