Effects of using plum puree on some properties of low fat beef patties

Meat Science

Volumn 86, Issue 4, 2010, Pages 896-900

  Yldz Turp, Gülen ^a   Serdaroglu, Meltem ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

Beef patty; Extender; Ground meat; Plum

Indexed keywords

CONTROL SAMPLES; COOKING YIELD; DIAMETER REDUCTION; EXTENDER; GROUND MEAT; MOISTURE CONTENTS; MOISTURE RETENTION; PLUM; STORAGE PERIODS; THICKNESS REDUCTION;

MOISTURE;

MEATS;

PLANT MEDICINAL PRODUCT; THIOBARBITURIC ACID REACTIVE SUBSTANCE; WATER;

ANIMAL; ARTICLE; CATTLE; COLOR; FAT INTAKE; FOOD HANDLING; FRUIT; MEAT; METHODOLOGY; PH; PRUNUS;

ANIMALS; CATTLE; COLOR; DIETARY FATS; FOOD HANDLING; FOOD TECHNOLOGY; FRUIT; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; PLANT PREPARATIONS; PRUNUS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; WATER;

PRUNUS DOMESTICA;

EID: 77956942279     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.07.009     Document Type: Article

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