Physical and sensory characteristics of Najdi-camel meat

Effects of Fat and NaCl/Phosphate Levels on the Chemical and Sensory Properties of Pork Patties

J.T. Keeton · Journal of Food Science · 1983 · 412 citations

Agriculture, Animal Sciences, Food Science +17

A Simple Centrifugal Method for Measuring Expressible Moisture, A Water‐Binding Property of Muscle Foods

CARLOS A. JAUREGUI, Joe M. Regenstein, R.C. Baker · Journal of Food Science · 1981 · 257 citations

Agriculture, Food Science, Food Analysis +11

EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSING

A. Miller, S. A. ACKERMAN, Samuel A. Palumbo · Journal of Food Science · 1980 · 159 citations

Agriculture, Animal Sciences, Food Science +17

EFFECTS OF FAT LEVEL AND SOURCE ON THE CHEMICAL, SENSORY AND COOKING PROPERTIES OF GROUND BEEF PATTIES

H. R. Cross, B. W. BERRY, L. H. Wells · Journal of Food Science · 1980 · 145 citations

Agriculture, Animal Sciences, Food Science +17

Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage

KALEEN K. KREGEL, Kenneth J. Prusa, Karla Vollmar Hughes · Journal of Food Science · 1986 · 114 citations

Agriculture, Animal Sciences, Food Science +17