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 No Comments 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.Read More
