Effect of pH, Fat Level, and Various Browning Agents on Composition, Color, Texture, and Sensory Characteristics of Dark-Cutting Beef Patties
Extra lean (3.3% fat) and lean (20.0% fat) hamburgers in three pH groups (≤ 6.0; 6.01-6.49; 6.50-6.92) were evaluated for cooking-temperature profile, total process lethality, and physical properties after cooking to 71°C by double-side frying on an electric grill. Neither cooking-temperature profil...
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| Format: | Others |
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DigitalCommons@USU
1997
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| Online Access: | https://digitalcommons.usu.edu/etd/5439 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6495&context=etd |