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1
Characteristics of low-fat ground beef containing texture-modifying ingredients
Characteristics of low-fat ground beef containing texture-modifying ingredients
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Characteristics of low-fat ground beef containing texture-modifying ingredients

Troutt, E.S. (W.R. Grace and Co.-Conn., Duncan, SC) ; Hunt, M.C ; Johnson, D.E ; Claus, J.R ; Kastner, C.L ; Kropf, D.H

Journal of food science, 1992-01, Vol.57 (1), p.19-24 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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2
Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat
Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat
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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

TROUTT, E. S. ; HUNT, M. C. ; JOHNSON, D. E. ; CLAUS, J. R. ; KASTNER, C. L. ; KROPF, D. H. ; STRODA, S.

Journal of food science, 1992, Vol.57 (1), p.25-29 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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3
Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties
Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties
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Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties

Berry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD)

Journal of food science, 1992-05, Vol.57 (3), p.537-537 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion
Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion
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Correlation of sensory, instrumental and chemical attributes of beef as influenced by meat structure and oxygen exclusion

Spanier, A.M. (USDA/ARS, Southern Regional Research Center, New Orleans, LA) ; Vercellotti, J.R ; James, C. Jr

Journal of food science, 1992-01, Vol.57 (1), p.10-15 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
Muscle washing and raw material source affect quality and physicochemical properties of low-salt, low-fat, restructured beef
Muscle washing and raw material source affect quality and physicochemical properties of low-salt, low-fat, restructured beef
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Muscle washing and raw material source affect quality and physicochemical properties of low-salt, low-fat, restructured beef

Kenney, P.B. (Kansas State University, Manhattan, KS) ; Kastner, C.L ; Kropf, D.H

Journal of food science, 1992-05, Vol.57 (3), p.545-550 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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6
Tenderizing, ageing, and thawing effects on sensory, chemical, and physical properties of beef steaks
Tenderizing, ageing, and thawing effects on sensory, chemical, and physical properties of beef steaks
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Tenderizing, ageing, and thawing effects on sensory, chemical, and physical properties of beef steaks

Mitchell, G.E. (International Food Institute of Queensland, Hamilton, Queensland, Australia) ; Giles, J.E ; Rogers, S.A ; Tan, L.T ; Naidoo, R.J ; Ferguson, D.M

Journal of food science, 1991-09, Vol.56 (5), p.1125-1129 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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7
Processing characteristics of pork as influenced by porcine somatotropin (pST) administration to growing finishing swine
Processing characteristics of pork as influenced by porcine somatotropin (pST) administration to growing finishing swine
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Processing characteristics of pork as influenced by porcine somatotropin (pST) administration to growing finishing swine

Halloran, J.D. (Mississippi State Univ., Mississippi State, MS) ; Rogers, R.W ; Mikel, W.B ; Althen, T.G

Journal of food science, 1991-05, Vol.56 (3), p.859-860 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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