Sensory attributes and texture profile of beef burgers with gari

Meat Science

Volumn 92, Issue 4, 2012, Pages 745-748

  Akwetey, W Y ^a   Knipe, C L ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Beef burger; Chewiness; Comminuted meat; Gari; Gumminess; Springiness

Indexed keywords

BEEF BURGER; CHEWINESS; GARI; GUMMINESS; SPRINGINESS;

TEXTURES;

MEATS;

GARI; MANIHOT ESCULENTA;

WATER;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; CONSUMER; COST; DIET; ECONOMICS; ETHNOLOGY; FOOD FREEZING; FOOD PREFERENCE; GHANA; HEAT; HUMAN; MANIHOT; MEAT; MECHANICS; ODOR; PHYSICAL CHEMISTRY; PLANT ROOT; SENSATION; TASTE; UNITED STATES;

ANIMALS; CATTLE; CONSUMER SATISFACTION; COSTS AND COST ANALYSIS; DIET; FOOD PREFERENCES; FROZEN FOODS; GHANA; HOT TEMPERATURE; HUMANS; MANIHOT; MEAT PRODUCTS; MECHANICAL PHENOMENA; ODORS; OHIO; PHYSICOCHEMICAL PHENOMENA; PLANT ROOTS; SENSATION; TASTE; WATER;

EID: 84865532445     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.06.032     Document Type: Article

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