SENSORY EVALUATION
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Berry, B.W. 1993. Fat Level and Freezing Temperature Affect Sensory, Shear, Cooking and compositional Properties of Ground Beef Patties. Journal of Food Science 58:34.
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Purpose: To determine the effect of different freezing temperatures on sensory, shear, cooking and compositional properties of ground beef patties.
Sensory: Using an eight point structure scale, a ten member trained sensory panel evaluated the ground beef patties.

Updated: Thursday, September 6, 2007.

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