EFFECTS OF PRECOOKING BEEF PATTIES ON PALATABILITY, COOKING PROPERTIES AND STORAGE STABILITY
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Precooked and raw frozen patties varying in level of soy protein and spices were prepared at two commercial locations. The patties were cooked or reheated by either roasting, broiling, or microwave. Precooked, reheated patties were rated tougher and drier by the trained panel. Panel ratings for precooked, reheated patties were low enough to be considered of practical importance. The addition of soy protein to the mixture significantly increased the panel ratings for tenderness. Copyright © 1979, Wiley Blackwell. All rights reserved
author list (cited authors)
CROSS, H. R., MUSE, D., & GREEN, E. C.