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Decreasing Variation in Cook Color of Ground Beef Patties Varying in Myoglobin and pH Using Acetic Acid and Hydrocolloid Solutions
(2011-02-22)
The objective was to examine the use of acetic acid (AA) with xanthan gum
(XG) or konjac flour (KF) to reduce variation in cooked color of ground beef patties
varying in myoglobin and pH. Beef clods were selected from ...