| Autor: |
Campbell, R. E., Hunt, M. C., Kropf, D. H., Kastner, C. L. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Nov-Dec96, Vol. 61 Issue 6, p1285-1288, 4p, 5 Charts |
| Abstrakt: |
The article examines the effect of reincorporation of processed flaked sinew and desinewed shank on the food sensory quality of low-fat ground beef from shanks. Based on the results, patties with flaked sinew had more collagen than those with desinewed shank. Desinewed-shank patties had higher potential of hydrogen compared with control patties. Furthermore, desinewed-shanks had fewer connective tissue particles and juicier than whole-ground-shank samples. |
| Databáze: |
Complementary Index |
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