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- W2024136579 abstract "Effects of patty thickness (0.95 and 1.27 cm), weight (90 and 113 g) and type of patty fill method (traditional gravity fill = FF and twisted through holes into mold = TF) were evaluated using low-fat (10%) ground beef. An increase in patty thickness from 0.95 cm to 1.27 cm, resulted in a decreased (P<0.01) sensory firmness and peak load (Newtons) and increased (P<0.01) initial juiciness. TF fill method and 1.27 cm thick FF treatments improved tenderness and juiciness over 0.95 cm thick FF patties. This study revealed that improvements in tenderness and juiciness of low-fat beef patties can be attained through use of appropriate patty formation procedures." @default.
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- W2024136579 date "1998-08-01" @default.
- W2024136579 modified "2023-09-27" @default.
- W2024136579 title "PATTY FORMATION METHOD, THICKNESS AND WEIGHT EFFECTS ON PROPERTIES OF COOKED LOW-FAT BEEF PATTIES" @default.
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- W2024136579 doi "https://doi.org/10.1111/j.1745-4573.1998.tb00658.x" @default.
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