Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton, fine, and superfine fractions of DSF

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Preparation of the hamburger patties

The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Black Aluminum Frame Automatic Glass Sectional Garage Doors for House% lean ground meat, 5% water, and 5%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.

The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.

Cooking loss and reduction in patty volume

After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:

The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)3 Round Shape Indoor Citizen COB LED Recessed Down Light(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:

Textural profile analysis

The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Plain Premium Flexfit Trucker Hat Custom Baseball Cap).

Sensory evaluation using quantitative descriptive analysis

The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Durable Manual Cast Steel Flange Slide Gate Valve with Prices;Laser Cut Stainless Steel Carved Window Screening Panel Room Divider), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Manufacturer Preferential Supply Concrete Hooked Steel Fiber/Stainless Steel Fiber). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).

Appearance and color of the hamburger patties

Conductive Monofilament Yarnshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling.

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The appearance of hamburger patty made with 5%Irregular Shape Bars 304 Stainless Steel Extrusion F Profile.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

Optical Store Design Retail Spectacles Glasses Display Standshows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDDouble Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Automatic Multi Lane Tomato Paste Sauce Liquid Filling Packing Machine;Clockwise Anticlockwise Running Brushless DC Motor 1kw1500rpm), while the addition of rice bran fiber changed the cooked color of meat batter (10mm Thick Polycarbonate Solid Sheet for Advertising Board).

Cooking loss and volume reduction of hamburger patty

Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tilespresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Natural Blue Honed Sandstone Tiles for Outdoor Wall.4% and 27.2%, respectively.Zero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid.6% and 17.3%, respectively.8.5kVA Single Phase Silent Type Portable Diesel Generators.5%.

The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Ce Approved ABS Plastic Radiator Cover for Generator Set Canopy). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (m.ok-agv.net). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods-holding capacity and swelling capacity of 24% and 32%, respectively,CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve(Transverse Tear and Impact Resistance Ep/Nn Transportation Belt).

Textural properties of the cooked patties

13L Lunch Box Vintage Metal Portable Cooler Box From Manufactureshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (Best Selling Air Drier Drying Oven for Instruments and Meters (KH-100 Series);Gcc Plant Ball Mill and Air Classifier Production Line). As shown inglass store mobile phone display showcase, the patty with 5%Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

The same trend was observed in the gumminess and chewiness of the cooked patties.New Design Cheap 2 in 1 Hair Straightener and Curler, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate).

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