ShareCooked colour in high pH beef patties as related to fat content and cooking from the frozen or thawed state.
Author(s) : BERRY B. W.
Type of article: Article
Summary
Beef patties were processed from high pH (higher than 6.0) beef to contain 5, 10, 15, 20 or 25% fat. Patties were cooked to 71 deg C from the frozen or thawed state before evaluating colour. The use of high pH beef lessened the effects of increased fat and cooking from the thawed state on increased brown colour in cooked patties.
Details
- Original title: Cooked colour in high pH beef patties as related to fat content and cooking from the frozen or thawed state.
- Record ID : 1999-2367
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 5
- Publication date: 1998/09
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Thawing; Meat product; Ph; Meat pie; Cooking; Colour; Freezing
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- Date : 1994
- Languages : English
- Source: Meat Sci. - vol. 38 - n. 2
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- Author(s) : SAGE J. R., INGHAM S. C.
- Date : 1998/09
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 9
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EFFECTS OF FREEZING, THAWING, AND COOKING ON TH...
- Author(s) : SAPERS G. M.
- Date : 1984/01
- Languages : English
- Source: J. am. Soc. hortic. Sci. - vol. 109 - n. 1
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Variations in internal color of cooked beef pat...
- Author(s) : LAACK R. L. J. M. van, BERRY B. W., SOLOMON M. B.
- Date : 1996/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 2
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