Browsing by Subject "Ground beef"
Now showing items 1-3 of 3
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(2012-02-14)Sixty-six percent of the ground beef consumed in the U.S. contains 16-30 percent fat by weight, and at the retail level, ground beef fat varies widely with regards to saturated, monounsaturated and trans-fatty acid content. ...
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(2012-08-17)We hypothesized that carcass subcutaneous fat location would affect sensory and quality traits. Five carcass fat sources were tested: brisket, chuck, plate, flank, and round. Ground beef was formulated using each fat source ...
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(2012-02-14)Natural, plant-based tannin antioxidants are capable of inhibiting lipid oxidation in ground beef and may be possible alternatives to industry synthetic and natural standards of BHA/BHT and rosemary extract, respectively. Ground ...