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- W2086955926 abstract "Low-fat (10%) beef patties varying in particle size, C (Comitrol7® flaked), CG (mixture of flaked and ground) and G (coarse-ground) were precooked, frozen and microwave reheated for sensory, instrumental and compositional evaluations. Treatment G had higher cooking and reheating losses, higher shear values and lower final yields. Additionally, G was harder, denser, more easily fractured and less juicy than other treatments. All treatments were similar in sensory flavor attributes. C had the least cooking and reheating losses, lower shear values and higher final yields; however, it also showed surface “puffing” and an internal air pocket after microwave reheating which could be a disadvantage. Results indicated that physical shape, size or density of meat particles played a major role in textural traits. For optimum yield and textural properties, low-fat, precooked beef patties targeted for the frozen market probably should be manufactured using a Comitrol®-grinding (CG) combination." @default.
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- W2086955926 date "1994-02-01" @default.
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- W2086955926 title "DETERMINATION OF OPTIMUM PARTICLE SIZE FOR LOW-FAT, PRECOOKED GROUND BEEF PATTIES" @default.
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- W2086955926 doi "https://doi.org/10.1111/j.1745-4573.1994.tb00519.x" @default.
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