Technologies for developing low-fat meat products

Characteristics of Low‐fat Ground Beef Containing Texture‐modifying Ingredients

E. S. TROUTT, Melvin C. Hunt, D.E. Johnson et al. · Journal of Food Science · 1992 · 374 citations

Agriculture, Animal Sciences, Food Science +15

Low-fat meat products—technological problems with processing

J.T. Keeton · Meat Science · 1994 · 320 citations

Agriculture, Biochemistry, Food Science +10

Chemical, Physical, and Sensory Characterization of Ground Beef Containing 5 to 30 Percent Fat

E. S. TROUTT, Melvin C. Hunt, D.E. Johnson et al. · Journal of Food Science · 1992 · 255 citations

Agriculture, Animal Sciences, Food Science +16

Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients

J. Claus, Melvin C. Hunt · Journal of Food Science · 1991 · 189 citations

Agriculture, Food Science, Nutrition +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