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Storage stability of low-fat ground beef made with lower value cuts of beef.

Author(s) : BULLOCK K. B., HUFFMAN D. L., EGBERT W. R., MIKEL W. B., BRADFORD D. D., JONES W. R.

Type of article: Article

Summary

Five combinations of low-fat ground beef treatments were prepared with lower value raw-materials: 90% lean cow trimmings, 50/50 choice trimmings, 95% lean choice trimmings, defatted clods and rounds, cow knuckles, and cow chucks. They were compared to a 20% fat control for quality attributes during 24 weeks frozen (-20 deg C) storage. Results are given.

Details

  • Original title: Storage stability of low-fat ground beef made with lower value cuts of beef.
  • Record ID : 1994-3617
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 59 - n. 1
  • Publication date: 1994/01
  • Document available for consultation in the library of the IIR headquarters only.

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