The article presents the results of a study conducted by University of Kentucky scientists about the effect of soluble dietary fiber enrichment on lipid oxidation in ground beef patties and their color stability. Scientists found that the incorporation of soluble dietary fiber into ground beer patties...
Having only stepped into a Red Lobster once ourselves, where the smell of fish pervaded throughout (as you might expect), we can only say this undoing of a Menu Mash-up appears to be a no-brainer. Our quick bit of advice? Why stop at eliminatin...
hybrid meat productsmeat substitutesThe effect of replacing partially lean meat (21.7% protein, 4.5% fat) with cricket (Gryllus assimilis) flour (CF) in the physicochemical, technological and sensory properties of beef patties was evaluated. Four formulations were elaborated, a control with 66% w/...
Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef pattiesYanting Shen aShan Hong aZhenjiao Du aMichael Chao bTravis O'Quinn bYonghui Li a