Characteristics of low-and high-fat beef patties: effect of high hydrostatic pressure.

Abstract

The purpose of this study was to analyze the consequences of applying high pressures (100 and 300 MPa for 5 or 20 min) on characteristics such as water- and fat-binding properties, texture, color, microstructure, and microbiology of low-fat (9.2%) and high-fat (20.3%) beef patties. In nonpressurized patties, the low-fat product exhibited significantly… (More)

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Cite this paper

@article{Carballo1997CharacteristicsOL, title={Characteristics of low-and high-fat beef patties: effect of high hydrostatic pressure.}, author={Julio Mari{\~n}o Carballo and P. Fern{\'a}ndez and Alfonso V. Carrascosa and Margarida Solas and Francisco Colmenero}, journal={Journal of food protection}, year={1997}, volume={60 1}, pages={48-53} }