Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage
A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken. Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methy...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2010-02-01
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| Series: | Italian Journal of Animal Science |
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| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/1220 |