Consumer Sensory Evaluation of Plant-Based Ground Beef Alternatives in Comparison to Ground Beef of Various Fat Percentages

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Impact of ground beef packaging systems and temperature abuse on the safety of ground beef

Bioavailability of zinc in ground beef.

Based on zinc uptake in chick tibia, Zn bioavailability in cooked ground beef was equal to that of Zn in an inorganic standard (ZnSO4), whether Zn supplements were added to a soy-concentrate diet containing phytate or to a phytate-free egg-white diet. With both diet types, total tibia Zn was a linear (P < .01) function of supplemental Zn intake from ZnSO4, but the slope of the linear regression...

Irradiating Ground Beef To Enhance Food Safety

January-April 1997 33 I nsufficiently cooked ground beef was identified as the cause of a 1993 outbreak of Escherichia coli O157:H7 illness in the Western United States when four children died and over 700 people became ill. The magnitude and media coverage of this and other recent foodborne illness outbreaks have helped elevate public awareness of foodborne microbial pathogens. The food indust...

Preference evaluation of ground beef by untrained subjects with three levels of finely textured beef

After receiving bad publicity in 2012 and being removed from many ground beef products, finely textured beef (referred to as 'pink slime' by some) is making a comeback. Some of its proponents argue that consumers prefer ground beef containing finely textured beef, but no objective scientific party has tested this claim-that is the purpose of the present study. Over 200 untrained subjects partic...