Reducing the fat content in ground beef without sacrificing quality: A review

Meat Science

Volumn 91, Issue 4, 2012, Pages 385-395

  Brewer, M Susan ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Added water; Beef; Carbohydrates; Gums; Proteins; Reduced fat

Indexed keywords

ADDED WATER; AROMA COMPOUNDS; CARRAGEENANS; CORN STARCH; FAT CONTENTS; GROUND BEEF; GUMS; HEALTH CONSCIOUS; REDUCED FAT; SOY LECITHIN; WATER BINDING;

BEEF; CARBOHYDRATES; MEATS; PHOSPHOLIPIDS; PROTEINS; STARCH;

FLAVOR COMPOUNDS;

MANIHOT ESCULENTA; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

WATER;

ANIMAL; CARBOHYDRATE DIET; CATTLE; FAT INTAKE; HUMAN; MEAT; ODOR; PROTEIN INTAKE; REVIEW; TASTE;

ANIMALS; CATTLE; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; HUMANS; MEAT; ODORS; TASTE; WATER;

EID: 84860340217     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.024     Document Type: Review

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