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COOKING AND CHEMICAL PROPERTIES OF RAW AND PRECOOKED FLAKED AND GROUND BEEF PATTIES COOKED FROM THE FROZEN STATE.

Author(s) : BERRY B. W., MARSHALL W. H., KOCH E. J.

Type of article: Article

Summary

FOR PRECOOKED PATTIES, LESS LOSSES OCCURRED ON COOKING THAN FOR RAW PATTIES. FOR PRECOOKED PATTIES, MADE OF FLAKED MEAT, THE MOST SIGNIFICANT MASS LOSSES AND TEXTURE CHANGES OCCURRED RATHER DURING PRECOOKING THAN DURING FINAL BROILING. THE CONTRARY WAS OBSERVED FOR GROUND MEAT PATTIES.

Details

  • Original title: COOKING AND CHEMICAL PROPERTIES OF RAW AND PRECOOKED FLAKED AND GROUND BEEF PATTIES COOKED FROM THE FROZEN STATE.
  • Record ID : 1982-1994
  • Languages: English
  • Publication date: 1981
  • Source: Source: J. Food Sci.
    vol. 46; n. 3; 856-859; 4 tabl.; 12 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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