Comparative effects of beef heart, liver, and kidney inclusion on quality characteristics and consumer acceptability of ground beef patties

Savannah L Douglas, Don R Mulvaney, Jase J Ball, Soren P Rodning, Sungeun Cho, Jason T Sawyer

Open source

DOI: 10.1093/tas/txag115
Published: 2026
Container: Translational Animal Science
Publisher: Oxford University Press (OUP)
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1093/tas/txag115,
  title = {Comparative effects of beef heart, liver, and kidney inclusion on quality characteristics and consumer acceptability of ground beef patties},
  author = {Savannah L Douglas and Don R Mulvaney and Jase J Ball and Soren P Rodning and Sungeun Cho and Jason T Sawyer},
  year = {2026},
  journal = {Translational Animal Science},
  doi = {10.1093/tas/txag115},
  url = {https://doi.org/10.1093/tas/txag115}
}

RIS

TY  - JOUR
TI  - Comparative effects of beef heart, liver, and kidney inclusion on quality characteristics and consumer acceptability of ground beef patties
AU  - Savannah L Douglas
AU  - Don R Mulvaney
AU  - Jase J Ball
AU  - Soren P Rodning
AU  - Sungeun Cho
AU  - Jason T Sawyer
PY  - 2026
JO  - Translational Animal Science
DO  - 10.1093/tas/txag115
UR  - https://doi.org/10.1093/tas/txag115
ER  -

APA

Douglas, S. L., Mulvaney, D. R., Ball, J. J., Rodning, S. P., Cho, S., & Sawyer, J. T. (2026). Comparative effects of beef heart, liver, and kidney inclusion on quality characteristics and consumer acceptability of ground beef patties. Translational Animal Science. https://doi.org/10.1093/tas/txag115

Source records

crossref · retrieved 2026-09-26T00:08:18.792Z