Water binders in beef patties increase yield and extend shelf life

Identifying nonallergenic, natural water binders to increase beef patty juiciness and extend shelf life would be beneficial to the beef industry. The objective of this study was to determine the effect of integrating water binders into beef hamburger patties on cooking yield, shelf life, and pH. Fiv...

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Detalles Bibliográficos
Autores principales: Van Buren, Jessie B, Puga, Kendelle J, Hoffman, Kacie C, Nasados, James A, Bass, Phillip D, Colle, Michael J
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2023
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10464717/
https://www.ncbi.nlm.nih.gov/pubmed/37649647
http://dx.doi.org/10.1093/tas/txad091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10464717/
https://www.ncbi.nlm.nih.gov/pubmed/37649647
http://dx.doi.org/10.1093/tas/txad091

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