Influence of Processing Steps on Structural, Functional, and Quality Properties of Beef Hamburgers
In hamburger manufacturing, meat is subjected to four main processing steps (pre-grinding, mixing, grinding, and forming), whereby muscle fibers are disintegrated. In this study, the influence of these process steps was characterized by structural (amount of non-intact cells (<i>ANIC</i>), CLS-Micro...
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| Principais autores: | , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
MDPI AG
2022-07-01
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| Serier: | Applied Sciences |
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| Online adgang: | https://www.mdpi.com/2076-3417/12/15/7377 |
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