EXPLORING ALTERNATIVE PRIMALS FOR ground-beef patties

EXPLORING ALTERNATIVE PRIMALS FOR ground-beef patties

According to a recent review, the average American consumes about 66 pounds of ground beef per year, and ground beef accounts for approximately 60 percent of total beef consumption. Cooked brisket ground-beef patties were higher in bloody/serumy and fat-like flavor attributes than groundbeef patties...

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Veröffentlicht in:National Provisioner 2015-05, Vol.229 (5), p.16
Hauptverfasser: Blackmon, Terronica, Miller, Rhonda K, Kerth, Chris, Smith, Stephen B
Format: Artikel
Sprache:eng
Schlagworte:
Beef
Fatty acids
Food irradiation
Meat products
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Zusammenfassung:According to a recent review, the average American consumes about 66 pounds of ground beef per year, and ground beef accounts for approximately 60 percent of total beef consumption. Cooked brisket ground-beef patties were higher in bloody/serumy and fat-like flavor attributes than groundbeef patties from the flank, which are highly desirable, but plate groundbeef patties had higher amounts of lipid-derived flavor volatiles.
ISSN:0027-996X
1938-3835