Water binders in beef patties increase yield and extend shelf life

Abstract Identifying nonallergenic, natural water binders to increase beef patty juiciness and extend shelf life would be beneficial to the beef industry. The objective of this study was to determine the effect of integrating water binders into beef hamburger patties on cooking yield, shelf life, an...

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Veröffentlicht in:	Translational animal science 2023-01, Vol.7 (1), p.txad091-txad091
Hauptverfasser:	Van Buren, Jessie B, Puga, Kendelle J, Hoffman, Kacie C, Nasados, James A, Bass, Phillip D, Colle, Michael J
Format:	Artikel
Sprache:	eng
Schlagworte:	Meat Science
Online-Zugang:	Volltext
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