Relationships of physical properties of fat-substitutes, cooking methods and fat levels with quality of ground beef patties

Journal of Food Processing and Preservation

Volumn 24, Issue 2, 2000, Pages 125-142

  Ju, J ^a   Mittal, G S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034381849     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2000.tb00409.x     Document Type: Article

References (8)

1. BACKUS, S. and KNUTSON, J. 1998. Meat and Poultry Facts 1998. Amer. Meat Inst., Washington, D.C.
2. BERRY, B.W. and LEDDY, K.F. 1984. Effects of fat levels and cooking methods on sensory and texture properties of ground beef patties. J. Food Sci. 56, 1470-1475.
3. EGBERT, W.R., HUFFMAN, D.L., CHEN, C. and DYEWSKI, D.P. 1991. Development of low fat ground meat. Food Technol. 45(6), 64-73.
4. HOELSCHER, L.M., SAVELL, J.W., HARRIS, J.M., CROSS, H.R. and RHEE, K.S. 1987. Effect of initial fat level and cooking method on cholesterol content and caloric value of ground beef patties. J. Food Sci. 52, 883-885.
5. JU, J. and MITTAL, G.S. 1995. Physical properties of various fat-substitutes for ground meat products. J. Food Processing and Preservation 19, 361-383.
6. JU, J. and MITTAL, G.S. 1999. Effects of fat levels, fat substitutes and cooking methods on objective quality of beef patties. J. Food Processing and Preservation 23, 87-107.
7. SAS. 1990. SAS Users' Guide: Statistics. SAS Institute, Inc., Cary, NC.
8. USDA. 1991. Policy memo 121: Labeling of low fat ground beef and low fat hamburger containing added ingredients. Food Safety and Inspection Service, Washington, D.C.