Reducing the fat content in ground beef without sacrificing quality: A review
- Author
- BREWER, M. Susan1
[1] Department of Food Science and Human Nutrition, University of Illinois, 202 Agricultural Bioprocess Laboratory. 1302 West Pennsylvania, Urbana. IL, 61801, United States - Source
Meat science. 2012, Vol 91, Num 4, pp 385-395, 11 p ; ref : 2 p.1/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Added water Beef Carbohydrates Gums Proteins Reduced fat
- Keyword (fr)
- Article synthèse Eau Glucide Matière grasse Produit carné Protéine Qualité Teneur matière grasse Viande boeuf Viande hachée
- Keyword (en)
- Review Water Carbohydrate Fat Meat product Protein Quality Fat content Beef Minced meat
- Keyword (es)
- Artículo síntesis Agua Glúcido Materia grasa Producto de carne Proteína Calidad Contenido materia grasa Carne vaca Carne picada
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25876821
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2012.02.024 
https://dx.doi.org/10.1016/j.meatsci.2012.02.024
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