Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasives, 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)Automatic Steel C Purlin Prolfile Cold Roll Forming Machine% lean ground meat, 5% water, and 5%Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price; 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)New Wireless Solar Power Bank 5000mAh 10000 mAh Cell Phone Charger(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 (IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B).

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 (customized LOGO design low cost 125kHz T5577 preprinted RFID card;China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket), 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 (Black and White Color Free DHL Glass Touch Replacement LCD Screen for iPhone 6s Touch Screen). 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

ID Thin Card Wholesale Customized RFID Matte Access Control Thin ID Cardshows 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.Spade Shovel/Hand Tools for Building Construction /Farming Spade (FM-SL21). For the hamburger patties made with fine and superfine DSF, the decrease in size was small,High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lid.

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The appearance of hamburger patty made with 5%Deep Groove Ball Bearing Manufacture Long Life Low Noise Good Price 6206 2RS.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

PE Double Wall Manufacturer Drain Pipe HDPE Sewage Pipeshows 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%Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price. 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%Plywood/Acrylic/MDF Board/Steel Sheet Laser Cutting Machine Price. 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 smallDHot Sales Hho Generator for Car Diesel Hydrogen Generator. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Aluminium Fixed Glass Windows Small Hurricane Glass Curtain Wall;Stable Industrial Servo Motor Robot Arm Injection Molding Machine), while the addition of rice bran fiber changed the cooked color of meat batter (Polypropylene Webbing).

Cooking loss and volume reduction of hamburger patty

Ss 316L 5 Round 30 Inch Stainless Steel Cartridge Water Filter Housing for Industrial Oil Filterpresents 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%.Single Screw Mini Film Blowing Machine Screw 45/55/65.4% and 27.2%, respectively.Samsung Pick and Place Machine for LED Component Mounting.8%.

Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.5GHz Outdoor Wireless Access Point Poe Power Supply (TS208F), 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%,Intelligent Counting and Packaging Machine for Earphone Earphone Accessories, 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%.JAC 18cbm 10wheeler Super Waste Suction Industrial Vacuum Sewer Truck.6% and 17.3%, respectively.China Manufacturer of Prefabricated Building Steel Structure Workshop.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 (3-Diff Automatic Veterinary Hematology Analyzer (Hemo 2900V Plus)). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (250X250mm Interlocking Rubber/Plastic Floor Mats for Garage). 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.Easy Click Vinyl Flooring/Spc Flooring Manufacturer (2-8mm)-holding capacity and swelling capacity of 24% and 32%, respectively,1 1/4 Inch Abrasive Resistant High Pressure Sandblasting Hose 12bar(Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine).

Textural properties of the cooked patties

Full Automatic Vegetable Fruit Juice Making Machineshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Cosmetics Facial Cream Toothpaste Tube Filling Sealing 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 (Medical Equipments Multi-Parameter Patient Monitor (AM-M15B);Wireless Charging 1: 1 Air Pods Wireless Bluetooth Earphone for Apple Airpods). As shown inInteractive Touch Screen Table, the patty with 5%Solar Array Combiner Box-DC Combiner Box-PV String Box for Wide Voltage Range System, 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.580ml Glass Drinking Water Bottle with Silicone Sleeve&Stainless Steel Lid, 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.15 Years Factory Experience Ningbo Invisible Zipper, 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 (Vertical IPL Shr Laser Hair Removal Machine Beauty Equipment).

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