Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology

Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology

Consumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply may require the use of animal by-product util...

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Bibliographic Details
Main Authors: Savannah L. Douglas, Gabriela M. Bernardez-Morales, Brooks W. Nichols, Gabriella F. Johnson, Linda S. Barahona-Dominguez, Ainsley P. Jessup, Aeriel D. Belk, Jase J. Ball, Sungeun Cho, Jason T. Sawyer
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Foods
Subjects:
beef heart
cooked color
electronic nose
electronic tongue
ground beef patties
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/13/5/811

Internet

https://www.mdpi.com/2304-8158/13/5/811

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