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Effect of reduced fat level on the physical and chemical properties of beef patty by using powdered oat meal [electronic resource].

By:

Arafa, Fatma A. I

Contributor(s):

El-Akel, A. T

Language: English Summary language: Arabic Description: P. 227-240Other title:

تأثير خفض نسبة الدهن على الخواص الطبيعية والكيماوية بإستخدام مطحون الشوفان فى باتيه اللحم البقرى [Added title page title]

Uniform titles:

Egyptian journal of agricultural research, 2011 v. 89 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Egyptian Journal of Agricultural Research 2011.v.89(1)Summary: 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.

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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.

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