scholarly journals The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

2016 ◽  
Vol 36 (4) ◽  
pp. 538-546 ◽  
Author(s):  
Jong Youn Jeong ◽  
Seung Taek Lim ◽  
Cheon Jei Kim
Keyword(s):  
Quality Characteristics ◽  
Microwave Cooking ◽  
Ground Pork ◽  
Pork Patties

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

2006 ◽  
Vol 69 (9) ◽  
pp. C708-C712 ◽  
Author(s):  
J.Y. Jeong ◽  
E.S. Lee ◽  
H.-D. Paik ◽  
J.H. Choi ◽  
C.J. Kim
Keyword(s):  
Microwave Cooking ◽  
Cooking Properties ◽  
Ground Pork ◽  
Pork Patties

Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 408-413 ◽  
Author(s):  
K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals Effects of salts of varying purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties

Meat Science ◽  
2016 ◽  
Vol 112 ◽  
pp. 127
Author(s):  
M.F. Overholt ◽  
S. Mancini ◽  
H.O. Galloway ◽  
G. Preziuso ◽  
A.C. Dilger ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Textural Properties ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

scholarly journals The Effect of Adding Lotus Root and Leaf Powder on the Quality Characteristics of Cooked Pork Patties

2011 ◽  
Vol 27 (6) ◽  
pp. 783-791 ◽  
Author(s):  
In-Chul Jung ◽  
Hyun-Suk Park ◽  
Young-Joon Choi ◽  
Sung-Suk Park ◽  
Min-Ju Kim ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Lotus Root ◽  
Leaf Powder ◽  
Pork Patties

SENSORY ANALYSIS OF FIBER FORMULATED GROUND PORK PATTIES

1990 ◽  
Vol 5 (3) ◽  
pp. 145-157 ◽  
Author(s):  
S. L. TODD ◽  
F. E. CUNNINGHAM ◽  
J. R. SCHWENKE ◽  
S. J. GOETSCH
Keyword(s):  
Sensory Analysis ◽  
Ground Pork ◽  
Pork Patties
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