Browsing by Subject "ground beef"
Now showing items 1-5 of 5
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Effect of consuming ground beef of differing monounsaturated fatty acid content on atherosclerotic cardiovascular disease risk factors in healthy men
(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 ... -
Effect of sorghum bran addition on lipid oxidation and sensory properties of ground beef patties differing in fat levels
(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 ... -
Flavor in Ground Beef and Pork Tenderness
(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 ... -
Possible Quality Defects in Beef Caused by Multiple Applications of Antimicrobial Interventions
(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 ... -
Relationship Between Descriptive Flavor and Texture Attributes and Consumer Acceptance in Ground Beef Patties
(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 ...