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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Principais autores:	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
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2024-03-01
Series:	Foods
Assuntos:	beef heart cooked color electronic nose electronic tongue ground beef patties sensory analysis
Acceso en liña:	https://www.mdpi.com/2304-8158/13/5/811
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