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

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

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

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
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