Sensory Characteristics, Shear Values and Cooking Properties of Ground Beef Patties Extended with Iron- and Zinc-Fortified Soy Isolate, Concentrate or Flour

Autor:	C. E. Bodwell, B. W. Berry, K. F. Leddy
Rok vydání:	1985
Předmět:	Chemistry Fortification food and beverages chemistry.chemical_element Food science Zinc Flavor Soy flour Food Science
Zdroj:	Journal of Food Science. 50:1556-1559
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1985.tb10532.x
Popis:	Ground beef patties made from 100% beef or beef extended with 20% rehydrated soy isolate, concentrate, or flour, with or without iron and zinc fortification, were evaluated for sensory, shear and cooking properties. With the exception of patties formulated with soy isolate, soy-added patties were rated as more tender (P
Databáze:	OpenAIRE
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