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Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

Journal of food science, 1994-01, Vol.59 (1), p.10-14

BERRY, B.W.

1994

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Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties

Journal of food science, 1997-11, Vol.62 (6), p.1245-1249

Berry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD.)

1997

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Variations in internal color of cooked beef patties

Journal of food science, 1996-03, Vol.61 (2), p.410-414

1996

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Meat Freezing: A Source Book

2016

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Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets

Food research international, 1996, Vol.29 (3), p.355-362

1996

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Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches

Journal of food science, 1994-07, Vol.59 (4), p.742-746

Berry, B.W

1994

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Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties

Journal of food science, 1993-01, Vol.58 (1), p.34-37

Berry, B.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD)

1993

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Estimation of spoilage bacterial load on meat by fluorescein diacetate hydrolysis or Resazurin reduction

Journal of food science, 1997-05, Vol.62 (3), p.601-604

1997

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Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Meat science, 1996, Vol.42 (1), p.111-123

1996

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Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

Food research international, 2001, Vol.34 (8), p.689-694

2001

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Sensory, shear force and cooking properties of commercially processed ground beef patties

Food quality and preference, 1996, Vol.7 (1), p.55-59

1996

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Detection of meat spoilage bacteria by using the polymerase chain reaction

Journal of food protection, 1996-08, Vol.59 (8), p.845-848

1996

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Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch, crumble diameter and fat content

Journal of food science, 1997-01, Vol.62 (1), p.203-207

1997

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Rapid estimation of spoilage bacterial load in aerobically stored meat by a quantitative polymerase chain reaction

Journal of applied microbiology, 1997-03, Vol.82 (3), p.359-364

1997

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Changes in quality of all-beef and soy-extended patties as influenced by freezing rate, frozen storage temperature, and storage time

Journal of food science, 1990-07, Vol.55 (4), p.893-897

Berry, B.W. (USDA-ARS Meat Science Research Laboratory, Beltsville, MD)

1990

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Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

Journal of food science, 2000-08, Vol.65 (5), p.805-810

2000

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Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures

Journal of food protection, 2000-10, Vol.63 (10), p.1389-1398

2000

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USE OF INFRARED THERMOGRAPHY TO ASSESS TEMPERATURE VARIABILITY IN BEEF PATTIES COOKED FROM THE FROZEN AND THAWED STATES

Foodservice research international, 2000-12, Vol.12 (4), p.255-262

BERRY, B.W.

2000

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EFFECTS OF PATTY PERFORATION DURING PROCESSING AND "COOK AND HOLD" PROCEDURES ON PROPERTIES OF LOW-FAT BEEF PATTIES

Foodservice research international, 1998-06, Vol.10 (2), p.125-138

1998

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Meat Freezing: A Source Book

1, 1989

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USE OF GRILLING AND COMBINATION BROILER-GRILLING AT VARIOUS TEMPERATURES FOR BEEF LOIN STEAKS DIFFERING IN MARBLING

Foodservice research international, 1995-02, Vol.8 (2), p.65-74

1995

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Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties

Journal of food science, 2000-01, Vol.65 (1), p.2-8

2000

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EFFECTS OF FORMULATION AND COOKING METHOD ON PROPERTIES OF LOW-FAT BEEF PATTIES

Foodservice research international, 1997-07, Vol.9 (4), p.211-228

BERRY, B.W.

1997

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Effects of hot processing, patty formation before or after freezing-thawing and soy usage on various properties of low-fat ground beef

Journal of food quality, 1988-07, Vol.11 (2), p.159-171

1988

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Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties

Journal of food science, 1992-05, Vol.57 (3), p.537-537

Berry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD)

1992

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Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties

Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties

Variations in internal color of cooked beef patties

Meat Freezing: A Source Book

Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets

Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches

Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties

Estimation of spoilage bacterial load on meat by fluorescein diacetate hydrolysis or Resazurin reduction

Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef

Sensory, shear force and cooking properties of commercially processed ground beef patties

Detection of meat spoilage bacteria by using the polymerase chain reaction

Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch, crumble diameter and fat content

Rapid estimation of spoilage bacterial load in aerobically stored meat by a quantitative polymerase chain reaction

Changes in quality of all-beef and soy-extended patties as influenced by freezing rate, frozen storage temperature, and storage time

Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber

Visual color and doneness indicators and the incidence of premature brown color in beef patties cooked to four end point temperatures

USE OF INFRARED THERMOGRAPHY TO ASSESS TEMPERATURE VARIABILITY IN BEEF PATTIES COOKED FROM THE FROZEN AND THAWED STATES

EFFECTS OF PATTY PERFORATION DURING PROCESSING AND "COOK AND HOLD" PROCEDURES ON PROPERTIES OF LOW-FAT BEEF PATTIES

Meat Freezing: A Source Book

USE OF GRILLING AND COMBINATION BROILER-GRILLING AT VARIOUS TEMPERATURES FOR BEEF LOIN STEAKS DIFFERING IN MARBLING

Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties

EFFECTS OF FORMULATION AND COOKING METHOD ON PROPERTIES OF LOW-FAT BEEF PATTIES

Effects of hot processing, patty formation before or after freezing-thawing and soy usage on various properties of low-fat ground beef

Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties

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