SENSORY EVALUATION
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Berry, B.W. 1994. Fat level, high temperature cooking, and degree of doneness affect sensory , chemical, and physical properties of beefpatties. Journal of Food Science 59:1.
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Purpose: This study evaluated low fat beef patties for the effects of high temperature cooking and doneness compared to a higher fat control.
Sensory Evaluation: A trained 10 member panel evaluated ground beef patties using an 8 point structured scale.

Updated: Sunday, January 9, 2005.

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