Výsledky vyhledávání - "D. S. Blackmer"

EFFECT OF SPRAY DRIED BEEF BROTH ON THE SENSORY, TEXTURAL AND COOKING CHARACTERISTICS OF GRILLED OR BROILED LOW-FAT GROUND BEEF PATTIES

Autor: S.J. Eilert, W. N. Osburn, D. S. Blackmer, R. W. Mandigo, Chris R. Calkins

Publikováno v: Journal of Muscle Foods. 8:465-479

Beef broth is a high protein, high salt by-product that has potential to improve the palatability of low-fat meat products. Low-fat ground beef with 2 or 3% added beef broth (BB) and 7 or 8% added water were compared to formulations with salt in an a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8ce075f092d5afe1e88f39a24dd0befb
https://doi.org/10.1111/j.1745-4573.1997.tb00732.x

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Meat Batters Manufactured with Modified Beef Connective Tissue

Autor: D. S. Blackmer, Chris R. Calkins, S.J. Eilert, R. W. Mandigo

Publikováno v: Journal of Food Science. 58:691-696

Three fat levels (8%, 16% and 24%) and five modified connective tissue (MCT) levels (0%, lo%, 20%, 30% and 40%) were used in a 3×5 complete factorial design to prepare and characterize meat batters. Proximate analysis, batter pH, emulsification temp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d7d1275a781963d8f755cdb72b4fb18e
https://doi.org/10.1111/j.1365-2621.1993.tb09336.x

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