Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties

M C Colle; Ronald P Richard; Denise M Smith; Michael J Colle; William Isaac Loucks; Sara J Gray; Z D Reynolds; H A Sutton; James A Nasados; Matthew E Doumit

doi:10.1016/j.meatsci.2018.11.022

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Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties

Journal article

Peer reviewed

Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties

M C Colle, Ronald P Richard, Denise M Smith, Michael J Colle, William Isaac Loucks, Sara J Gray, Z D Reynolds, H A Sutton, James A Nasados and Matthew E Doumit

Meat Science, Vol.149, pp.156-162

2019

DOI: https://doi.org/10.1016/j.meatsci.2018.11.022

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Title: Dry potato extracts improve water holding capacity, shelf life, and sensory characteristics of fresh and precooked beef patties
Creators: M C Colle
Ronald P Richard - University of Idaho
Denise M Smith - Washington State University
Michael J Colle - University of Idaho
William Isaac Loucks - University of Idaho
Sara J Gray - University of Idaho
Z D Reynolds - University of Idaho
H A Sutton - University of Idaho
James A Nasados - University of Idaho
Matthew E Doumit - University of Idaho
Publication Details: Meat Science, Vol.149, pp.156-162
Identifiers: 996631682701851
Academic Unit: College of Agricultural and Life Sciences; Animal, Veterinary, and Food Sciences
Language: English
Resource Type: Journal article