Sensory, shear force and cooking properties of commercially processed ground beef patties

Food Quality and Preference

Volumn 7, Issue 1, 1996, Pages 55-59

  Berry, B W ^a   Abraham, H C ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b Marketing Services Division   (United States)

Author keywords

Connective tissue; Cooking properties; Ground beef patties; Processing; Raw materials; Sensory evaluation; Shear force

Indexed keywords

BOS TAURUS;

EID: 0030527284     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/0950-3293(95)00007-0     Document Type: Article

References (14)

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12. USDA (1994). Meat Produced by Advanced Meat/Bone Separation Machinery and Meat Recovery Systems. Food Safety Inspection Service. 9 Code Fed. Reg. 301, 318, 326. USDA, Washington, DC.
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