Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

S.A. Quilo; F.W. Pohlman; A.H. Brown; P.G. Crandall; P.N. Dias-Morse; R.T. Baublits; J.L. Aparicio

doi:10.1016/j.meatsci.2008.12.002

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Meat Science ◽

10.1016/j.meatsci.2008.12.002 ◽

2009 ◽

Vol 82 (1) ◽

pp. 44-52 ◽

Cited By ~ 19

Author(s):

S.A. Quilo ◽

F.W. Pohlman ◽

A.H. Brown ◽

P.G. Crandall ◽

P.N. Dias-Morse ◽

...

Keyword(s):

Ground Beef ◽

Sodium Metasilicate ◽

Sensory Properties ◽

Sodium Chlorite ◽

Peroxyacetic Acid ◽

Beef Patties ◽

Physical Chemical ◽

Potassium Lactate

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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

Meat Science ◽

10.1016/j.meatsci.2009.05.015 ◽

2009 ◽

Vol 83 (3) ◽

pp. 345-350 ◽

Cited By ~ 5

Author(s):

S.A. Quilo ◽

F.W. Pohlman ◽

P.N. Dias-Morse ◽

A.H. Brown ◽

P.G. Crandall ◽

...

Keyword(s):

Ground Beef ◽

Sodium Metasilicate ◽

Sensory Characteristics ◽

Sodium Chlorite ◽

Peroxyacetic Acid ◽

Instrumental Color ◽

Intervention Treatment ◽

Potassium Lactate ◽

Antimicrobial Intervention ◽

The Impact

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MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS

Journal of Muscle Foods ◽

10.1111/j.1745-4573.2008.00133.x ◽

2009 ◽

Vol 20 (1) ◽

pp. 54-69 ◽

Cited By ~ 21

Author(s):

F.W. POHLMAN ◽

P.N. DIAS-MORSE ◽

S.A. QUILO ◽

A.H. BROWN ◽

P.G. CRANDALL ◽

...

Keyword(s):

Ground Beef ◽

Sodium Metasilicate ◽

Sensory Characteristics ◽

Sodium Chlorite ◽

Peroxyacetic Acid ◽

Instrumental Color ◽

Potassium Lactate ◽

Antimicrobial Interventions

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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Meat Science ◽

10.1016/j.meatsci.2009.09.018 ◽

2010 ◽

Vol 84 (3) ◽

pp. 470-476 ◽

Cited By ~ 13

Author(s):

S.A. Quilo ◽

F.W. Pohlman ◽

P.N. Dias-Morse ◽

A.H. Brown ◽

P.G. Crandall ◽

...

Keyword(s):

Ground Beef ◽

Sodium Metasilicate ◽

Sensory Characteristics ◽

Peroxyacetic Acid ◽

Instrumental Color ◽

Potassium Lactate ◽

Antimicrobial Interventions

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EFFECTS OF SOY PARTICLE SIZE AND COLOR ON THE SENSORY PROPERTIES OF GROUND BEEF PATTIES

Journal of Food Quality ◽

10.1111/j.1745-4557.1983.tb00762.x ◽

1983 ◽

Vol 6 (2) ◽

pp. 139-151 ◽

Cited By ~ 6

Author(s):

ARMAND V. CARDELLO ◽

JOHN SECRIST ◽

JOSEPH SMITH

Keyword(s):

Particle Size ◽

Ground Beef ◽

Sensory Properties ◽

Beef Patties

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Role of Peroxyacetic Acid, Octanoic Acid, Malic Acid, and Potassium Lactate on the Microbiological and Instrumental Color Characteristics of Ground Beef

Journal of Food Science ◽

10.1111/j.1750-3841.2011.02600.x ◽

2012 ◽

Vol 77 (4) ◽

pp. M188-M193 ◽

Cited By ~ 8

Author(s):

Anand Mohan ◽

F. W. Pohlman ◽

J. A. McDaniel ◽

M. C. Hunt

Keyword(s):

Malic Acid ◽

Octanoic Acid ◽

Ground Beef ◽

Peroxyacetic Acid ◽

Instrumental Color ◽

Color Characteristics ◽

Potassium Lactate

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PHYSICAL, CHEMICAL AND ORGANOLEPTIC PROPERTIES OF GROUND BEEF PATTIES MANUFACTURED WITH MECHANICALLY RECOVERED NECK BONE LEAN

Journal of Muscle Foods ◽

10.1111/j.1745-4573.1996.tb00595.x ◽

1996 ◽

Vol 7 (2) ◽

pp. 175-186 ◽

Cited By ~ 4

Author(s):

B.P. DEMOS ◽

R.W. MANDIGO

Keyword(s):

Ground Beef ◽

Organoleptic Properties ◽

Beef Patties ◽

Physical Chemical

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Effects of chlorine dioxide, cetylpyridinium chloride, lactic acid and trisodium phosphate on physical, chemical and sensory properties of ground beef

Meat Science ◽

10.1016/s0309-1740(02)00320-0 ◽

2003 ◽

Vol 65 (3) ◽

pp. 1055-1062 ◽

Cited By ~ 24

Author(s):

J.R. Jimenez-Villarreal ◽

F.W. Pohlman ◽

Z.B. Johnson ◽

A.H. Brown

Keyword(s):

Lactic Acid ◽

Chlorine Dioxide ◽

Cetylpyridinium Chloride ◽

Ground Beef ◽

Sensory Properties ◽

Trisodium Phosphate ◽

Physical Chemical

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Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

Meat Science ◽

10.1016/j.meatsci.2008.03.006 ◽

2008 ◽

Vol 80 (3) ◽

pp. 675-680 ◽

Cited By ~ 110

Author(s):

M.P. Piñero ◽

K. Parra ◽

N. Huerta-Leidenz ◽

L. Arenas de Moreno ◽

M. Ferrer ◽

...

Keyword(s):

Sensory Properties ◽

Low Fat ◽

Fat Replacer ◽

Soluble Fibre ◽

Beef Patties ◽

Physical Chemical

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PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE

Journal of Food Quality ◽

10.1111/j.1745-4557.1988.tb00893.x ◽

1988 ◽

Vol 11 (4) ◽

pp. 331-337 ◽

Cited By ~ 4

Author(s):

S.E. HILL ◽

K.J. PRUSA

Keyword(s):

Ground Beef ◽

Sensory Properties ◽

Beef Patties

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INFLUENCE OF LIQUID NITROGEN, LIQUID CARBON DIOXIDE AND MECHANICAL FREEZING ON SENSORY PROPERTIES OF GROUND BEEF PATTIES

Journal of Food Science ◽

10.1111/j.1365-2621.1978.tb02435.x ◽

1978 ◽

Vol 43 (3) ◽

pp. 842-844 ◽

Cited By ~ 23

Author(s):

J. G. SEBRANEK ◽

P. N. SANG ◽

R. E. RUST ◽

D. G. TOPEL ◽

A. A. KRAFT

Keyword(s):

Carbon Dioxide ◽

Liquid Nitrogen ◽

Ground Beef ◽

Sensory Properties ◽

Liquid Carbon ◽

Liquid Carbon Dioxide ◽

Beef Patties

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