Meat patty technology 2: Processing variables, storage, and final product quality

AgResearch MIRINZ,

doi:10.57935/AGR.28720256.v1

Meat patty technology 2: Processing variables, storage, and final product quality

journal contribution

posted on 2025-04-15, 03:12 authored by AgResearch MIRINZ

Meat patty characteristics vary, depending on the types of raw ingredients, processing methods and storage used. This Bulletin discusses how processing variables and storage affect patty quality.

Funding

New Zealand Meat Research and Development Council

History

Rights statement

This bulletin was prepared by the Information Centre of MIRINZ for use by the New Zealand meat industry. It may not be reproduced without prior permission.

Publication date

1995-09-30

Project number

Non revenue

Language

English

Does this contain Māori information or data?

No

Publisher

MIRINZ

Journal title

MIRINZ Bulletin

ISSN

1174-7498

Volume/issue number

31

Usage metrics

Keywords

meat meat industry meat processing guidelines

Licence

CC BY-NC-ND 4.0

Meat patty technology 2: Processing variables, storage, and final product quality

Funding

New Zealand Meat Research and Development Council

History

Rights statement

Publication date

Project number

Language

Does this contain Māori information or data?

Publisher

Journal title

ISSN

Volume/issue number

Usage metrics

Categories

Keywords

Licence

Exports