Production of low fat and reduced fat ground beef

Production and Processing of Healthy Meat, Poultry and Fish Products ◽

10.1007/978-1-4613-1125-6_11 ◽

1997 ◽

pp. 226-241

Author(s):

D. L. Huffman ◽

R. D. Huffman

Keyword(s):

Ground Beef ◽

Low Fat ◽

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Low-Fat Ground Beef from Desinewed Shanks With Reincorporation of Processed Sinew

Journal of Food Science ◽

10.1111/j.1365-2621.1996.tb10980.x ◽

1996 ◽

Vol 61 (6) ◽

pp. 1285-1288 ◽

Author(s):

R.E. CAMPBELL ◽

M.C. HUNT ◽

D.H. KROPF ◽

C.L. KASTNER

Keyword(s):

Ground Beef ◽

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MODIFIED PREGELATINIZED POTATO STARCH IN LOW-FAT GROUND BEEF PATTIES

Journal of Muscle Foods ◽

10.1111/j.1745-4573.1993.tb00511.x ◽

1993 ◽

Vol 4 (4) ◽

pp. 305-320 ◽

Author(s):

B.W. BERRY ◽

W.P. WERGIN

Keyword(s):

Potato Starch ◽

Ground Beef ◽

Low Fat ◽

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Cheese | Low-Fat and Reduced-Fat Cheese

Encyclopedia of Dairy Sciences ◽

10.1016/b978-0-12-374407-4.00098-4 ◽

2011 ◽

pp. 833-842 ◽

Author(s):

M.E. Johnson

Keyword(s):

Low Fat ◽

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Microbiological and physicochemical parameters for predicting quality of fat and low‐fat raw ground beef during refrigerated aerobic storage

Journal of Food Science ◽

10.1111/1750-3841.15000 ◽

2020 ◽

Vol 85 (2) ◽

pp. 465-476

Author(s):

Francesca Valerio ◽

Panagiotis N. Skandamis ◽

Sebastiana Failla ◽

Michela Contò ◽

Mariaelena Di Biase ◽

...

Keyword(s):

Physicochemical Parameters ◽

Ground Beef ◽

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Low-fat and Reduced-fat Cheese

Reference Module in Food Science ◽

10.1016/b978-0-12-818766-1.00095-7 ◽

2020 ◽

Author(s):

Mark E. Johnson ◽

Rodrigo A. Ibáñez

Keyword(s):

Low Fat ◽

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Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

European Food Research and Technology ◽

10.1007/s00217-007-0800-z ◽

2007 ◽

Vol 227 (3) ◽

pp. 889-895 ◽

Author(s):

Ayşe Sibel Akalın ◽

Cem Karagözlü ◽

Gülfem Ünal

Keyword(s):

Rheological Properties ◽

Whey Protein ◽

Ice Cream ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Low Fat ◽

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Use of electrical stimulation, hot processing and carrageenan for processing low-fat ground beef patties

Meat Science ◽

10.1016/0309-1740(95)00008-9 ◽

1996 ◽

Vol 42 (1) ◽

pp. 111-123 ◽

Author(s):

B.W. Berry ◽

R.L. Joseph ◽

M.S. Stanfield

Keyword(s):

Electrical Stimulation ◽

Ground Beef ◽

Low Fat ◽

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Potential Population-Level Nutritional Impact of Replacing Whole and Reduced-Fat Milk With Low-Fat and Skim Milk Among US Children Aged 2–19 Years

Journal of Nutrition Education and Behavior ◽

10.1016/j.jneb.2014.11.001 ◽

2015 ◽

Vol 47 (1) ◽

pp. 61-68.e1 ◽

Author(s):

Colin D. Rehm ◽

Adam Drewnowski ◽

Pablo Monsivais

Keyword(s):

Skim Milk ◽

Population Level ◽

Low Fat ◽

Reduced Fat ◽

Potential Population ◽

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EFFECTS OF HOT PROCESSING, PATTY FORMATION BEFORE OR AFTER FREEZING-THAWING AND SOY USAGE ON VARIOUS PROPERTIES OF LOW-FAT GROUND BEEF

Journal of Food Quality ◽

10.1111/j.1745-4557.1988.tb00876.x ◽

1988 ◽

Vol 11 (2) ◽

pp. 159-171 ◽

Author(s):

B.W. BERRY ◽

K.F. LEDDY

Keyword(s):

Ground Beef ◽

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High Fat Relative To Low Fat Ground Beef Consumption Lowers Blood Pressure And Does Not Negatively Alter Arterial Stiffness

Medicine & Science in Sports & Exercise ◽

10.1249/01.mss.0000676128.60570.38 ◽

2020 ◽

Vol 52 (7S) ◽

pp. 235-235

Author(s):

Jason R. Lytle ◽

Karina L. Wilson ◽

Sean T. Stanelle ◽

Matthew B. Wofford ◽

Rebecca M. Bonta ◽

...

Keyword(s):

Blood Pressure ◽

Arterial Stiffness ◽

Ground Beef ◽

High Fat ◽

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