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There are 10301 results for: content related to: Treatments for Prevention of Persistent Pinking in Dark-Cutting Beef Patties

  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. 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

  3. PERFORMANCE OF DEFATTED PEANUT, SOYBEAN AND FIELD PEA MEALS AS EXTENDERS IN GROUND BEEF PATTIES

    Journal of Food Science

    Volume 42, Issue 6, November 1977, Pages: 1492–1495, KAY H. McWATTERS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1977.tb08408.x

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. EVALUATION OF BEEF PATTIES CONTAINING soy PROTEIN, DURING 12-MONTH FROZEN STORAGE

    Journal of Food Science

    Volume 41, Issue 5, September 1976, Pages: 1142–1147, A. W. KOTULA, G. G. TWIGG and E. P. YOUNG

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1976.tb14404.x

  11. 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

  12. EFFECT OF PROTEIN EXTENDERS ON FATTY ACIDS, CHOLESTEROL, SENSORY QUALITY AND COOKING LOSS OF BEEF PATTIES

    Journal of Food Quality

    Volume 5, Issue 1, March 1982, Pages: 17–31, BASIL S. KAMEL

    Version of Record online : 8 JUN 2007, DOI: 10.1111/j.1745-4557.1982.tb00953.x

  13. EFFECTS OF PATTY PERFORATION DURING PROCESSING AND “COOK AND HOLD” PROCEDURES ON PROPERTIES OF LOW-FAT BEEF PATTIES

    Foodservice Research International

    Volume 10, Issue 2, June 1998, Pages: 125–138, B.W. BERRY and M.N. LIU

    Version of Record online : 30 JUN 2006, DOI: 10.1111/j.1745-4506.1998.tb00146.x

  14. Sodium Alginate Plus Modified Tapioca Starch Improves Properties of Low-Fat Beef Patties

    Journal of Food Science

    Volume 62, Issue 6, November 1997, Pages: 1245–1249, B.W. BERRY

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb12254.x

  15. 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

  16. EFFECTS OF COOKING AND SUBSEQUENT REHEATING ON THE PROPERTIES OF LOW-FAT BEEF PATTIES

    Journal of Muscle Foods

    Volume 7, Issue 2, June 1996, Pages: 225–242, B.W. BERRY

    Version of Record online : 5 MAY 2007, DOI: 10.1111/j.1745-4573.1996.tb00599.x

  17. Corn Germ Protein Flour as an Extender in Broiled Beef Patties

    Journal of Food Science

    Volume 55, Issue 4, July 1990, Pages: 888–892, L.M. BROWN and J.F. ZAYAS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1990.tb01558.x

  18. Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

    Journal of Food Science

    Volume 69, Issue 9, December 2004, Pages: C708–C712, J.Y. Jeong, E.S. Lee, H.-D. Paik, J.H. Choi and C.J. Kim

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb09920.x

  19. Precooked Reduced-Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate

    Journal of Food Science

    Volume 61, Issue 5, September 1996, Pages: 1052–1057, S. A. KULSHRESTHA and K. S. RHEE

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10931.x

  20. 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