EFFECTS OF HOT BONING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF.

Type of article: Article

Summary

COMPARISON OF THE EFFECTS OF EACH OF THESE PARAMETERS, TAKEN INDIVIDUALLY OR COMBINED, ON THE RESULTS OF THE ESTIMATION OF THE TENDERNESS AND ORGANOLEPTIC QUALITY IN GROUND BEEF PATTIES. NO UNFAVOURABLE EFFECT DUE TO HOT BONING OR TO THE ADJUNCTION OF SOY TEXTURED PROTEINS HAS BEEN NOTICED. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-243186.

Details

Original title: EFFECTS OF HOT BONING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF.
Record ID : 1989-1423
Languages: English
Source: J. Food Qual. - vol. 11 - n. 2
Publication date: 1988

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Thawing; Mince; Meat; Organoleptic property; Protein; Soya; Hot boning; Freezing-thawing; Freezing