Academic Journal
Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef
| العنوان: | Hot Processed Raw Materials and Fat Level Affect Physical and Sensory Characteristics of Ground Beef |
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| المؤلفون: | WILLIAMS, S.E., JOHNSON, L.P., REAGAN, J.O. |
| المصدر: | Journal of Food Science ; volume 59, issue 4, page 707-710 ; ISSN 0022-1147 1750-3841 |
| بيانات النشر: | Wiley |
| سنة النشر: | 1994 |
| المجموعة: | Wiley Online Library (Open Access Articles via Crossref) |
| الوصف: | Sixteen treatment combinations of ground beef were evaluated (two lean types, four fat types, and two fat levels) to determine the characteristics of ground beef produced from hot fat and prerigor lean (HL). Half of each batch was immediately made into patties and the remaining chub pack stored (2°C). Fat type had no (P>0.05) effect on appearance or sensory characteristics of patties; however, all prerigor fat treatments and HL reduced (P<0.05) cooking loss. Fat smearing was greater (P<0.05) in HL patties, but no (P>0.05) difference was detected after chub pack storing (2°C). The HL improved (P<0.05) tenderness in stored ground beef. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1111/j.1365-2621.1994.tb08109.x |
| DOI: | 10.1111/j.1365-2621.1994.tb08109.x/fullpdf |
| الاتاحة: | http://dx.doi.org/10.1111/j.1365-2621.1994.tb08109.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1994.tb08109.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb08109.x/fullpdf |
| Rights: | http://onlinelibrary.wiley.com/termsAndConditions#vor |
| رقم الانضمام: | edsbas.6E4A1FF6 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1111/j.1365-2621.1994.tb08109.x |
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