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There are 14350 results for: content related to: Microbiological, Sensory and Chemical Characteristics of Vacuum-Packaged Ground Beef Patties Treated with Salts of Organic Acids

  1. Soy Protein and Oil Effects on Chemical, Physical and Microbial Stability of Lean Ground Beef Patties

    Journal of Food Science

    Volume 56, Issue 4, July 1991, Pages: 906–912, M.N. LIU, D.L HUFFMAN, W.R. EGBERT, T.A. McCASKEY and C.W. LIU

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb14603.x

  2. EFFECTS OF SOY PROTEIN AND FREEZING TREATMENTS ON COOKING LOSS AND COMPOSITION OF BEEF PATTIES

    Journal of Muscle Foods

    Volume 2, Issue 2, April 1991, Pages: 105–118, B.W. BERRY

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1991.tb00446.x

  3. ADDITION OF TEXTURED SOY PROTEIN AND MECHANICALLY DEBONED BEEF TO GROUND BEEF FORMULATIONS

    Journal of Food Science

    Volume 42, Issue 1, January 1977, Pages: 197–201, S. C. SEIDEMAN, G. C. SMITH and Z. L. CARPENTER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb01251.x

  4. Properties of Low-Fat Ground Beef Containing Potassium Lactate During Aerobic Refrigerated Storage

    Journal of Food Science

    Volume 57, Issue 5, September 1992, Pages: 1033–1037, W.R. EGBERT, D.L. HUFFMAN, D.D. BRADFORD and W.R. JONES

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb11255.x

  5. MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES

    Journal of Muscle Foods

    Volume 4, Issue 4, October 1993, Pages: 305–320, B.W. BERRY and W.P. WERGIN

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1993.tb00511.x

  6. Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron- and Zinc-Fortified Soy Isolate, Concentrate or Flour

    Journal of Food Science

    Volume 50, Issue 6, November 1985, Pages: 1556–1559, B. W. BERRY, K.F. LEDDY and C. E. BODWELL

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb10532.x

  7. Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

    Journal of Food Science

    Volume 65, Issue 5, August 2000, Pages: 805–810, E.T. Anderson and B.W. Berry

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2000.tb13591.x

  8. THERMAL INACTIVATION OF ESCHERICHIA COLI 0157:H7 AND INTERNAL TEMPERATURE COMPARISONS IN THE COOKING OF GROUND BEEF PATTIES

    Foodservice Research International

    Volume 11, Issue 2, August 1999, Pages: 115–133, MARILYN B. LEE, PETER BOLESZCZUK and MICHAEL H. BRODSKY

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1745-4506.1999.tb00159.x

  9. RELATIONSHIPS AMONG CHEMICAL, COOKING AND COLOR PROPERTIES OF BEEF PATTIES COOKED TO FOUR INTERNAL TEMPERATURES

    Journal of Muscle Foods

    Volume 12, Issue 3, July 2001, Pages: 219–236, B.W. BERRY, B.G. LYON, D. SODERBERG and N. CLINCH

    Version of Record online : 24 MAY 2007, DOI: 10.1111/j.1745-4573.2001.tb00690.x

  10. Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

    Journal of Food Science

    Volume 57, Issue 1, January 1992, Pages: 25–29, E. S. TROUTT, M. C. HUNT, D. E. JOHNSON, J. R. CLAUS, C. L. KASTNER, D. H. KROPF and S. STRODA

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb05416.x

  11. RANCIDITY IN BEEF PATTIES AND REDUCTION BY WILD RICE

    Foodservice Research International

    Volume 8, Issue 1, December 1994, Pages: 47–59, M.H. JOHNSON, P.B. ADDIS and R.J. EPLEY

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1745-4506.1994.tb00074.x

  12. Effects of Fat Level and Cooking Method on Sensory and Textural Properties of Ground Beef Patties

    Journal of Food Science

    Volume 49, Issue 3, May 1984, Pages: 870–875, B. W. BERRY and K. F. LEDDY

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb13231.x

  13. TEXTURED soy PROTEINS FOR USE IN BLENDED GROUND BEEF PATTIES

    Journal of Food Science

    Volume 41, Issue 5, September 1976, Pages: 1148–1152, G. C. SMITH, W. H. MARSHALL, Z. L. CARPENTER, R. E. BRANSON and W. W MNNKE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb14405.x

  14. Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors

    Journal of Food Science

    Volume 46, Issue 1, January 1981, Pages: 58–61, Y. A. ZIPRIN, K. S. RHEE, Z. L. CARPENTER, R. L. HOSTETLER, R. N. TERRELL and K. C. RHEE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb14530.x

  15. FACTORS AFFECTING COLOR PROPERTIES OF BEEF PATTIES COOKED ON AN OUTDOOR GAS GRILL

    Journal of Muscle Foods

    Volume 11, Issue 3, August 2000, Pages: 213–226, B.W. BERRY and M.E. BIGNER-GEORGE

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.2000.tb00426.x

  16. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and Compositional Properties of Ground Beef Patties

    Journal of Food Science

    Volume 58, Issue 1, January 1993, Pages: 34–37, B.W. BERRY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1993.tb03204.x

  17. Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

    Journal of Food Science

    Volume 59, Issue 1, January 1994, Pages: 10–14, B.W. BERRY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1994.tb06885.x

  18. Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties

    Journal of Food Science

    Volume 65, Issue 1, January 2000, Pages: 2–8, M.E. Bigner-George and B.W. Berry

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb15946.x

  19. Low Fat Level Effects on Sensory, Shear, Cooking, and Chemical Properties of Ground Beef Patties

    Journal of Food Science

    Volume 57, Issue 3, May 1992, Page: 537, B. W. BERRY

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb08037.x

  20. EFFECTS of FAT-SUBSTITUTES, FAT LEVELS and COOKING METHODS ON the QUALITY of BEEF PATTIES

    Journal of Food Processing and Preservation

    Volume 23, Issue 2, July 1999, Pages: 87–107, J. JU and G.S. MITTAL

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1999.tb00372.x