Reducing the fat content in ground beef without sacrificing quality: A review

Americans are becoming more health conscious in their food choices and many are interested in reducing dietary fat intake. Fat replacers can affect meat flavor both by adding flavors of their own, by reducing the original aroma-generating substrate (fat) and by altering release of aroma compounds. W...

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Veröffentlicht in:	Meat science 2012-08, Vol.91 (4), p.385-395
1. Verfasser:	Brewer, M. Susan
Format:	Artikel
Sprache:	eng
Schlagworte:	Added water Americans Animals Beef Biological and medical sciences Carbohydrates carrageenan Cattle collagen Dietary Carbohydrates Dietary Fats Dietary Proteins emulsifiers fat intake fat replacers firmness flavor flour food choices Food industries Fundamental and applied biological sciences. Psychology ground beef Gums Humans juiciness lipid content Meat Meat and meat product industries modified starch oats odor compounds Odorants patties phosphatidylcholines potatoes Proteins Reduced fat shrinkage tapioca Taste texture Water wheat whey
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