Factors affecting persistent pinkness and premature browning of ground beef patties /

The study objectives were to investigate factors contributing to persistent pinkness and premature browning in cooked beef patties. Various combinations of beef trimmings from cow and fed steer carcasses were obtained so that formulations were made ranging from 100% cow/0% steer to 20% cow/80% stee...

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Bibliographic Details

Main Author:	Cureington, Erin Ann, 1976-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major animal science.
Online Access:	Link to OAKTrust copy