Evaluating Ground Beef Formulated with Different Fat Sources
Objectives were to evaluate effects of fat source and formulated fat percentage on fatty acid composition, lean color stability, lipid oxidation, and aerobic microbial load during simulated retail display of ground beef patties. In Experiment 1 beef carcasses (n = 30) were chilled for 2 d and then f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2019-06-01
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| Series: | Meat and Muscle Biology |
| Subjects: | |
| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/9086/ |