Abstract
Quality classification affects firmness of ground beef patties from the chuck roll (2014)
Highlights
Ground beef is the most commonly consumed beef product; the average American consumes over 28 lb of ground beef per year
Longer display life without discoloration can result in more opportunities to sell the product and greater potential for profit
Grinding offers an opportunity to mechanically minimize differences in tenderness, product quality can affect these sensory properties of ground beef
Summary
Recommended Citation Pownall, Emily C.; McEwan, Robert S.; Unruh, John A.; and Stroda, Sally L. (2014) "Quality classification affects firmness of ground beef patties from the chuck roll," Kansas Agricultural Experiment Station Research Reports: Vol 0: Iss. 1. Quality classification affects firmness of ground beef patties from the chuck roll
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