Sensory Evaluation Of Broiled And Grilled Bison Patties By Trained Panelists
dc.contributor.author | Jayne M. Mcclenahan | |
dc.contributor.author | Fayrene L. Hamouz | |
dc.contributor.author | Setiawan, Budi | |
dc.contributor.author | Martin J. Marchello | |
dc.contributor.author | Judy A. Driskell | |
dc.date.accessioned | 2010-06-09T04:35:20Z | |
dc.date.available | 2010-06-09T04:35:20Z | |
dc.date.issued | 2000 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/27988 | |
dc.description.abstract | Sensory characteristics of broiled and grilled patties from grain-fed bison were evaluated by a 13-member trained sensory panel. Ground patties (approximately 113 g, 12.2 cm diameter, 0.9 cm thick) from 6 grinding dates were broiled (260C) or grilled (163C) to 71C internal temperature. Cooking time was significantly shorter (p < 0.0001) for grilled than broiled patties, while cooking yields were similar. Broiled patties were judged to have a more gray than brown surface color, a more red than gray interior color, to be more juicy, and to be more tender than grilled, while their aromatic and flavor intensities were similar. | id |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Sensory Evaluation Of Broiled And Grilled Bison Patties By Trained Panelists | id |
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Faculty of Human Ecology [214]