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Beef patties' shelf life, cooked product yield and sensory characteristics were improved by dry potato extracts
Meat Science Review

Dry potato extracts and beef patties

Dry potato extracts improve shelf life, cooked product yield and sensory characteristics of beef patties.
M.C. Colle R.P. Richard M.J. Colle W.I. Loucks S.J. Gray Z.G. Reynolds H.A. Sutton J.A. Nasados M.E. Doumit
April 13, 2016
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Our objective was to examine shelf stability, water loss during cooking and consumer sensory characteristics of beef patties with no added binder (Control), soy flour (TVP) or dry potato extracts.


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City Barbeque’s More Cowbell sandwich includes beef brisket, topped with peppers, smoked provolone, onions and creamy horseradish sauce piled high on Texas toast
Formulation Strategies

Barbecue bonanza

The growth of barbecue, in its many forms, continues to drive interest in meat and poultry products for many consumers.
Elizabeth Christenson Fuhrman
Elizabeth Fuhrman
March 17, 2016
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Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.


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