Textural and Physicochemical Properties of Low-Fat, Precooked Ground Beef Patties Containing Carrageenan and Sodium Alginate

2006 ◽  
Vol 63 (4) ◽  
pp. 571-574 ◽  
Author(s):  
KUO-WEI LIN ◽  
JIMMY T. KEETON
Keyword(s):  
Physicochemical Properties ◽  
Sodium Alginate ◽  
Ground Beef ◽  
Low Fat ◽  
Beef Patties

Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Meat Science ◽  
1996 ◽  
Vol 42 (1) ◽  
pp. 111-123 ◽  
Author(s):  
B.W. Berry ◽  
R.L. Joseph ◽  
M.S. Stanfield
Keyword(s):  
Electrical Stimulation ◽  
Ground Beef ◽  
Low Fat ◽  
Beef Patties

Application of high hydrostatic pressure for the reduction of STEC on raw ground beef patties and its impact on physicochemical properties: pH and color

LWT ◽  
2021 ◽  
pp. 112126
Author(s):  
Inés Martínez Bernié ◽  
Paula Mussio ◽  
Santiago Jorcin ◽  
Mikaela Rajchman ◽  
Tomás López-Pedemonte
Keyword(s):  
Hydrostatic Pressure ◽  
Physicochemical Properties ◽  
High Hydrostatic Pressure ◽  
Ground Beef ◽  
Beef Patties

EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOW-FAT GROUND BEEF PATTIES

1997 ◽  
Vol 8 (4) ◽  
pp. 465-479 ◽  
Author(s):  
D. S. BLACKMER ◽  
R. W. MANDIGO ◽  
S. J. EILERT ◽  
C. R. CALKINS ◽  
W. N. OSBURN
Keyword(s):  
Ground Beef ◽  
Low Fat ◽  
Beef Patties ◽  
Spray Dried

Evaluating the Cooking and Chemical Characteristics of Low-Fat Ground Beef Patties

2000 ◽  
Vol 13 (3) ◽  
pp. 253-264 ◽  
Author(s):  
Jeanette M. Kirchner ◽  
Lisa C. Beasley ◽  
Kerri B. Harris ◽  
Jeffrey W. Savell
Keyword(s):  
Ground Beef ◽  
Chemical Characteristics ◽  
Low Fat ◽  
Beef Patties

Physical and Sensory Characteristics of Low Fat Ground Beef Patties

1993 ◽  
Vol 58 (3) ◽  
pp. 461-463 ◽  
Author(s):  
M. F. MILLER ◽  
M. K. ANDERSEN ◽  
C. B. RAMSEY ◽  
J. O. REAGAN
Keyword(s):  
Ground Beef ◽  
Sensory Characteristics ◽  
Low Fat ◽  
Beef Patties

scholarly journals Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

2020 ◽  
Vol 33 (9) ◽  
pp. 1470-1476
Author(s):  
Zhuang Zhuang Qiu ◽  
Koo Bok Chin
Keyword(s):  
Physicochemical Properties ◽  
Shelf Life ◽  
Sodium Alginate ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Antimicrobial Activities ◽  
Proximate Analysis ◽  
Cherry Tomato ◽  
Low Fat ◽  
Tomato Powder

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl2).Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L*, a*, b*), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10°C for 35 days.Results: The LFSs covered with the mixed film had lower pH, lightness (L*), EM%, TBARS, and TPC, but lower yellowness (b*) and hardness values than those wrapped with TSA-film alone.Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

Ultrastructure of low-fat ground beef patties with added whey protein concentrate

1995 ◽  
Vol 9 (4) ◽  
pp. 291-306 ◽  
Author(s):  
Salwa B. El-Magoli ◽  
S. Larola ◽  
P.M.T. Hansen
Keyword(s):  
Whey Protein ◽  
Ground Beef ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Low Fat ◽  
Beef Patties

133 Low fat ground beef patties have increased oxidation compared with high fat ground beef patties

2016 ◽  
Vol 94 (suppl_2) ◽  
pp. 62-62
Author(s):  
D. R. Reynolds ◽  
J. V. Cooper ◽  
B. R. Wiegand ◽  
Z. D. Callahan ◽  
A. B. Koc ◽  
...  
Keyword(s):  
Ground Beef ◽  
High Fat ◽  
Low Fat ◽  
Beef Patties
Sign in / Sign up

Export Citation Format

Share Document