STRUCTURAL AND PALATABILITY RELATIONSHIPS IN FROZEN GROUND BEEF PATTIES AS A FUNCTION OF FREEZING TREATMENTS AND PRODUCT FORMULATION.

Author(s) : NUSBAUM R. P.

Type of article: Article

Summary

COMPARISON OF STRUCTURE (STUDIED WITH THE ELECTRON MICROSCOPE), JUICINESS, TENDERNESS, COOKING LOSSES OF MEAT PATTIES WITH VARIOUS COMPOSITIONS OF POST AND PRERIGOR MEAT, SUBJECTED TO FREEZING FOR 6, 30, 80 AND 100 MIN. SHORT TREATMENTS IMPROVE PATTY QUALITY. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-3549.

Details

  • Original title: STRUCTURAL AND PALATABILITY RELATIONSHIPS IN FROZEN GROUND BEEF PATTIES AS A FUNCTION OF FREEZING TREATMENTS AND PRODUCT FORMULATION.
  • Record ID : 1984-0629
  • Languages: English
  • Source: Meat Sci. - vol. 8 - n. 2
  • Publication date: 1983

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