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FEATURED CONTENT
Formulating tips for improving the shape and texture of burgers and meatballs
Forming fresh, ground meat products with acceptable texture can be difficult, because ingredients, processing and handling all affect how formed meat formed meat develops and retains shape and texture.

First, let's review the USDA definition of meatballs and burgers:

Meatballs: Uncooked or cooked pork, beef, veal and lamb and other ingredients in a ball form. Other specific guidelines include:
Maxum700
CCS Poultry LLCPoultry 101 Texas Tech March 4-6, 2008
2½ day workshop for a complete overview of advancements in poultry processing. Attendees participate in hands-on exercises covering latest trends in product development. Click to register.
 
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