Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Shrestha, Subash ^a   Cornforth, Daren ^a   Nummer, Brian A ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Cooking; Hamburger; Holding; Marinade; Sensory

Indexed keywords

FOOD DYE; WATER;

ANIMAL; ARTICLE; CATTLE; COMPARATIVE STUDY; CONDIMENT; FAT INTAKE; FEASIBILITY STUDY; FOOD HANDLING; FOOD PREFERENCE; FOOD SAFETY; HEAT; HUMAN; INFORMATION PROCESSING; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SALT INTAKE; SENSATION; TASTE; TIME;

ANIMALS; CATTLE; CONDIMENTS; DIETARY FATS; DIETARY PROTEINS; FEASIBILITY STUDIES; FOCUS GROUPS; FOOD COLORING AGENTS; FOOD HANDLING; FOOD PREFERENCES; FOOD SAFETY; HOT TEMPERATURE; HUMANS; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; SENSATION; SODIUM CHLORIDE, DIETARY; TASTE; TIME FACTORS; WATER;

ESCHERICHIA COLI;

EID: 77957120079     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01728.x     Document Type: Article

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