COMPARISON AND IMPROVEMENT OF CHEMICAL AND PHYSICAL CHARACTERISTICS OF LOW- FAT GROUND BEEF AND BUFFALO MEAT PATTIES AT FROZEN STORAGE

Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken.Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and Chair methylcellulose (MC) in the batter for patty coati

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