Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef von Anderson, E.T., Berry, B.W.

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Cooked Color in High pH Beef Patties as Related to Fat Content and Cooking from the Frozen or Thawed State von BERRY, B. W.

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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 von LYON, B. G, BERRY, B. W, SODERBERG, D, CLINCH, Nelson

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Sensory, Shear, and Cooking Properties of Lower-Fat Beef Patties Made with Inner Pea Fiber von Anderson, E.T., Berry, B.W.

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Fat Level, High Temperature Cooking and Degree of Doneness Affect Sensory, Chemical and Physical Properties of Beef Patties von BERRY, B.W.

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Thawing Prior to Cooking Affects Sensory, Shear Force, and Cooking Properties of Beef Patties von Bigner-George, M.E., Berry, B.W.

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Sodium alginate plus modified tapioca starch improves properties of low-fat beef patties von Berry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD.)

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Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties von Berry, B.W. (Beltsville Agricultural Research Center, ARS, USDA, Beltsville, MD)

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Postcooking temperature changes in beef patties von BERRY, B. W, BIGNER-GEORGE, M. E

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Variations in internal color of cooked beef patties von Van Laack, R.L.J.M. (Univ. of Tennessee, Knoxville, TN.), Berry, B.W, Solomon, M.B

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Tenderness of beef loin steaks as influenced by marbling level, removal of subcutaneous fat, and cooking method von Berry, B.W

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Hot processing and grind size affect properties of cooked beef patties von Berry, B.W, Bigner-George, M.E, Eastridge, J.S

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Use of chevon in the development of low-fat meat products von James, N. A, Berry, B. W

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Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches von Berry, B.W

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Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties von Berry, B.W. (Meat Science Research Laboratory, ARS, USDA, Beltsville, MD)

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Color of cooked beef patties as influenced by formulation and final internal temperature von Berry, B.W.

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Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties von Berry, B.W., Joseph, R.L., Stanfield, M.S.

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Estimation of spoilage bacterial load on meat by fluorescein diacetate hydrolysis or Resazurin reduction von Venkitanarayanan, K.S. (University of Connecticut, Storrs, CT.), Faustman, C, Hoagland, T, Berry, B.W

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Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch, crumble diameter and fat content von Bigner, M.E. (ARS, USDA, Beltsville, MD.), Berry, B.W

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Variability in color, cooking times, and internal temperature of beef patties under controlled cooking conditions von LIU, N. N, BERRY, B. W

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