Sensory, chemical, and physical evaluation of reduced-fat ground beef patties with "natural" flavorings

Journal of Muscle Foods

Volumn 8, Issue 2, 1997, Pages 199-212

  Carmack, C F ^a   Kastner, C L ^b   Hunt, M C ^b   Kropf, D H ^b   Zepeda, C M Garcia ^b   Schwenke, J R ^b  

^a Jimmy Dean Foods/Sara Lee Sausage D   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HUMAN PAPILLOMAVIRUS TYPES;

EID: 0031285687     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1997.tb00628.x     Document Type: Article

References (22)

1. AMI. 1990. Meat Facts '90. Am. Meat Inst., Washington, D.C.
2. AOAC. 1990. Official Methods of Analysis, 15th Ed. Association of Official Analytical Chemists, Arlington, Va.
3. ASTM. 1968. Manual on sensory testing methods. Special technical publication, No. 434. American Society for Testing and Materials, Philadelphia.
4. BERRY, B.W. 1992. Low fat level effects on sensory, shear, cooking and chemical properties of ground beef patties. J. Food Sci. 57, 537-540.
5. BERRY, B.W. and LEDDY, K.F. 1984. Effects of fat level and cooking method on sensory and textural properties of ground beef patties. J. Food Sci. 49(3), 870-875.
6. CONTRERAS, S., HARRISON, D.L., KROPF, D.H. and KASTNER, C.L. 1981. Electrical stimulation and hot boning: Cooking losses, sensory properties, and microbial counts of ground beef. J. Food Sci. 46,464-467.
7. EGBERT, W.R., HUFFMAN, D.L., CHEN, C. and DYLEWSKI, D.P. 1991. Development of low-fat ground beef. Food Technol. 45(6), 64-73.
8. FRANCIS, F.J. 1977. Color and appearance as dominating sensory properties of food. In Sensory Properties of Foods. Applied Science Publishers Ltd., London.
9. FRIEDMAN, M. 1992. "Healthy" names post healthy gains. Prep. Foods March. pp. 65.
10. FUNK, K. and BOYLE, M.A. 1972. Effect on fat content: beef cooking rates and losses. J. Am. Diet. Assn. 61(4), 404-407.
11. HOOGENKAMP, H.W. 1991. Building a better burger. Meat Processing Apr. 24, pp. 4.
12. HUFFMAN, D.L. and EGBERT, W.R. 1990. Advances in lean ground beef production. Ala. Agric. Exp. Sta. Bull. 606, Auburn Univ.
13. KASTNER, C.L. 1995. Personal communication. Kansas State University, Manhattan.
14. KREGEL, K.K., PRUSA, K.J. and HUGHES, K.V. 1986. Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating, and storage. J. Food Sci. 51, 1162-1190.
15. LAW, H.M., BEESON, M.S., CLARK, A.B., MULLINS, A.M. and MURRA, G.E. 1965. Consumer acceptance studies. 2. Ground beef of varying fat composition. Louis. Agric. Exp. Sta. Bul. No. 597.
16. LAW, H.M., YOUNG, S.P. and MULLINS, A.M. 1971. Ground beef quality at the retail level. A study in Baton Rouge, La. J. Amer. Diet. Assoc. 55(3), 230-233.
17. MEYER, A. 1992. Six new temptations. Prep. Foods Jan. pp.26.
18. MIZE, J.J. 1972. Factors affecting meat purchases and consumer acceptance of ground beef at three fat levels with and without soy-bits. So. Reg. Coop. Series Bull. 173.
19. NPD Group 1989. Consumer reports on eating share trends. NPD Group, Park Ridge, Ill.
20. SAS 1994. SAS' User's Guide, Release 6.10. SAS Institute Inc., Cary, N.C.
21. TROUTT, E.S., HUNT, M.C., JOHNSON, D.E., CLAUS, J.R., KASTNER, C.L. and KROPF, D.H. 1992a. Characteristics of low-fat ground beef containing texture-modifying ingredients. J. Food Sci. 57, 19-24.
22. TROUTT, E.S., HUNT, M.C., JOHNSON, D.E., CLAUS, J.R., KASTNER, C.L., KROPF, D.H. and STRODA, S. 1992b. Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat. J. Food Sci. 57, 25-29.