Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer-Reference-Cited by-同舟云学术

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

Published:2021-01-15 Issue:12 Volume:58 Page:4703-4710
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Ismail Mohamad Afifi,Chong Gun Hean,Ismail-Fitry Mohammad Rashedi^ORCID

Funder

Universiti Putra Malaysia

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04960-y.pdf

Reference30 articles.

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3. AOAC (2000) Official Methods of Analysis, 17th edn. Association of Official Analytical Chemists

4. Asghar A, Samejima K, Yasui T, Henrickson RL (1985) Functionality of muscle proteins in gelation mechanisms of structured meat products. CRC Crit Rev Food Sci Nutr 22(1):27–106

5. Aslinah LNF, Yusoff MM, Ismail-Fitry MR (2018) Simultaneous use of adzuki beans (Vigna angularis) flour as meat extender and fat replacer in reduced-fat beef meatballs (bebola daging). J Food Sci Technol 55(8):3241–3248

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