Comparisons of patties using mixtures of ground meat from beef, pork and chevaline
Sensory panels were used to evaluate five different ground meat products. The control product was ground beef and this was compared with products consisting of 70% beef and 30% pork; 50% beef, 30% pork, and 20% chevaline; 40% beef, 30% pork, and 30% chevaline; and 30% beef, 30% pork, and 40% chevali...
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| Veröffentlicht in: | Meat science 1988, Vol.24 (2), p.127-132 |
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| container_title | Meat science |
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| creator | Eades, T.V. Moore, T.M. Godbee, R.G. Halpin, E. Skelley, G.C. |
| description | Sensory panels were used to evaluate five different ground meat products. The control product was ground beef and this was compared with products consisting of 70% beef and 30% pork; 50% beef, 30% pork, and 20% chevaline; 40% beef, 30% pork, and 30% chevaline; and 30% beef, 30% pork, and 40% chevaline. Analysis of sensory panel data revealed no significant difference (
P < 0·05) in juiciness, flavor intensity, or flavor desirability. Raw and cooked samples of each of the five products were analyzed for proximate composition and were found to be comparable in nutritive value. There were small but non-significant differences in amino acid composition. |
| doi_str_mv | 10.1016/0309-1740(88)90053-8 |
| format | Article |
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P < 0·05) in juiciness, flavor intensity, or flavor desirability. Raw and cooked samples of each of the five products were analyzed for proximate composition and were found to be comparable in nutritive value. There were small but non-significant differences in amino acid composition.</description><subject>ground beef</subject><subject>horse meat</subject><subject>mixtures</subject><subject>patties</subject><subject>pork</subject><subject>sensory evaluation</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1988</creationdate><recordtype>article</recordtype><recordid>eNp9kE1v1DAQhi0EokvhHyDIDZAIjD-SjC9IaAWlUiUkoGfLccaLYRMHO6ng3-Pttj32NIf3eWdGD2PPObzjwNv3IEHXvFPwGvGNBmhkjQ_YhmMna8UlPmSbO-SEPcn5FwBwKfAxOxECmgax2bBv2zjONoUcp1xFX812WQLlas1h2lVj-Lusia6TXYrrNFQj2aXyKY5VT-TfVnNMvytbAveTruw-TPSUPfJ2n-nZzTxll58__dh-qS--np1vP17UTmKz1NirRpMDaKUDKXolPSCRtgKF8Ir71rVKE7nO-UH5AXTfc4XouGo7bJQ8Za-Oe-cU_6yUFzOG7Gi_txPFNRsNou1UUVFIdSRdijkn8mZOYbTpn-FgDjLNwZQ5mDKI5lqmwVJ7cXNg7Uca7kq39grw8gh4G43dFYvm8rsokstlBNS6EB-OBBURV4GSyS7Q5GgIidxihhju_-E_MreMQw</recordid><startdate>1988</startdate><enddate>1988</enddate><creator>Eades, T.V.</creator><creator>Moore, T.M.</creator><creator>Godbee, R.G.</creator><creator>Halpin, E.</creator><creator>Skelley, G.C.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>1988</creationdate><title>Comparisons of patties using mixtures of ground meat from beef, pork and chevaline</title><author>Eades, T.V. ; Moore, T.M. ; Godbee, R.G. ; Halpin, E. ; Skelley, G.C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c385t-8b459ec0063c032b43f08ee9a2822f41f6c649eec7cfd4fd09bb1488c14678543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1988</creationdate><topic>ground beef</topic><topic>horse meat</topic><topic>mixtures</topic><topic>patties</topic><topic>pork</topic><topic>sensory evaluation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Eades, T.V.</creatorcontrib><creatorcontrib>Moore, T.M.</creatorcontrib><creatorcontrib>Godbee, R.G.</creatorcontrib><creatorcontrib>Halpin, E.</creatorcontrib><creatorcontrib>Skelley, G.C.</creatorcontrib><collection>AGRIS</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Eades, T.V.</au><au>Moore, T.M.</au><au>Godbee, R.G.</au><au>Halpin, E.</au><au>Skelley, G.C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparisons of patties using mixtures of ground meat from beef, pork and chevaline</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1988</date><risdate>1988</risdate><volume>24</volume><issue>2</issue><spage>127</spage><epage>132</epage><pages>127-132</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Sensory panels were used to evaluate five different ground meat products. The control product was ground beef and this was compared with products consisting of 70% beef and 30% pork; 50% beef, 30% pork, and 20% chevaline; 40% beef, 30% pork, and 30% chevaline; and 30% beef, 30% pork, and 40% chevaline. Analysis of sensory panel data revealed no significant difference (
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| fulltext | fulltext |
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| ispartof | Meat science, 1988, Vol.24 (2), p.127-132 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902674413 |
| source | Elsevier ScienceDirect Journals |
| subjects | ground beef horse meat mixtures patties pork sensory evaluation |
| title | Comparisons of patties using mixtures of ground meat from beef, pork and chevaline |
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