Consumer acceptability of ground venison.
作者： Ramsey Cb , Brittin Hc , Armes Cl , Simpson Cd
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摘要: The acceptability of ground venison was evaluated by 91 consumers. Four meat patties were formulated: 100 percent beef, venison, 50 venison/50 and pork. four received similar scores, except that the all-venison patty less juicy had a stronger game flavor. Mixing with beef or pork in about 18 fat increased juiciness decreased could make more palatable to
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