Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage
A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methy...
Guardat en:
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Taylor & Francis Group
2010-02-01
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| Col·lecció: | Italian Journal of Animal Science |
| Matèries: | |
| Accés en línia: | http://www.aspajournal.it/index.php/ijas/article/view/1220 |
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