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Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties.

Journal Title:
Meat science.
Journal Volume/Issue:
Nov 2003. v. 65 (3)
Main Author:
Suman, S.P.
Other Authors:
Sharma, B.D.
Format:
Article
Language:
English
Subjects:
low fat foods
buffalo meat
ground meat
hamburgers
food additives
hot boning
tallow
lipid content
cooked foods
physicochemical properties
shear strength
dimensions
particle size
pH
cooking quality
protein content
moisture content
sensory properties
appearance (quality)
flavor
juiciness
texture
food acceptability
View in NAL's Catalog:
IND23342128