Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content
The effect of currently used antioxidants and sorghum bran in pre-cooked beef patties was evaluated at two different fat levels (10 and 27%, w/w). Pre-formulated ground beef was purchased at a retail store on three different processing days. Within each fat level, ground beef portions were weighed a...
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| Format: | Others |
| Language: | en_US |
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2010
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| Online Access: | http://hdl.handle.net/1969.1/ETD-TAMU-1120 http://hdl.handle.net/1969.1/ETD-TAMU-1120 |