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- W2115945334 abstract "Broiled, lean ground beef patties containing no additives, two levels of methylcellulose (MC, 0.5 or 1.0%) and two levels of hydroxypropylmethylcellulose (HPMC, 0.5 or 1.0%) were evaluated for raw and cooked composition, cooking losses, sensory attributes and Instron compression measurements. MC or HPMC addition did not significantly affect the fat, moisture or protein content of the raw and cooked patties. Patties containing HPMC received greater tenderness, juiciness and off-flavor sensory scores when compared with patties containing MC or no additive. MC or HPMC addition increased patty gumminess sensory scores and decreased Instron compression values. Sensory cooked meat flavor decreased with gum addition." @default.
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- W2115945334 date "1988-11-01" @default.
- W2115945334 modified "2023-09-26" @default.
- W2115945334 title "PHYSICAL AND SENSORY PROPERTIES OF LEAN GROUND BEEF PATTIES CONTAINING METHYLCELLULOSE AND HYDROXYPROPYLMETHYLCELLULOSE" @default.
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- W2115945334 doi "https://doi.org/10.1111/j.1745-4557.1988.tb00893.x" @default.
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