Effect of reduced fat level on the physical and chemical properties of beef patty by using powdered oat meal
Arafa, Fatma A. I.
Effect of reduced fat level on the physical and chemical properties of beef patty by using powdered oat meal [electronic resource]. تأثير خفض نسبة الدهن على الخواص الطبيعية والكيماوية بإستخدام مطحون الشوفان فى باتيه اللحم البقرى. - P. 227-240.
Includes references.
This study evaluated the effect of adding oat meal gel on physical, chemical, microbiological and sensory properties of low-fat (<10) beef patties as compared to 20% fat in control patties. There was improvement represented by low cooking loss.
Summary in Arabic.
Beef--Quality.
Beef--Health aspects.
Lipids in human nutrition.
Oatmeal.
Meat--Microbiology.
Fatty acids in human nutrition.
Effect of reduced fat level on the physical and chemical properties of beef patty by using powdered oat meal [electronic resource]. تأثير خفض نسبة الدهن على الخواص الطبيعية والكيماوية بإستخدام مطحون الشوفان فى باتيه اللحم البقرى. - P. 227-240.
Includes references.
This study evaluated the effect of adding oat meal gel on physical, chemical, microbiological and sensory properties of low-fat (<10) beef patties as compared to 20% fat in control patties. There was improvement represented by low cooking loss.
Summary in Arabic.
Beef--Quality.
Beef--Health aspects.
Lipids in human nutrition.
Oatmeal.
Meat--Microbiology.
Fatty acids in human nutrition.