Browsing by Subject "ground beef"
Now showing items 1-8 of 8
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(2009-05-15)Atherosclerotic cardiovascular disease (ASCVD) is currently the most common cause of death in the United States. Some dietary factors contribute importantly to ASCVD and other factors can reduce risk of ASCVD. Oleic acid ...
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(Texas A&M University, 2006-10-30)Oxidation of lipids influences the color and sensory qualities of meat products. Meat with a high fat content, such as ground meat, is susceptible to lipid oxidation that leads to the development of negative flavor and ...
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(2020-12-02)To explore the effect of lean source on the color and flavor stability of ground beef patties, two separate study were conducted. The first study focused on the impact of animal diet on the lean source composition to the ...
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(2019-04-29)The restaurant industry has been trying to produce a better hamburger utilizing different formulations and grind treatments to affect flavor and texture attributes in ground beef patties. With each hamburger chain claiming ...
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(2022-07-04)Food texture attributes have been used in sensory science for testing or predicting consumer acceptability of a product. Within meat products, ground beef texture has been related to consumer acceptance. However, consumers ...
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(2022-12-13)Eleven U.S. cities were chosen to represent a broad geographical range while still maintaining historical connections to cities from the National Beef Tenderness Surveys. Ground beef in the retail case was audited and a ...
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(2014-04-21)This study was designed to address ground beef quality defects noted by further processors across the country. Multiple hurdle antimicrobial intervention strategies are commonly employed in all facets of beef product ...
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(2017-07-17)Ground beef is one of the most widely consumed beef commodities; emerging trends in the industry are utilizing different formulations and grind treatments to affect flavor and texture attributes in ground beef patties. In ...