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Abstract
We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.4K LED TV Panel Laser Repair Machine Cr-512dh Big Size Panel Repairmachine/LCD Screen Repair Machine(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Aluminum Composite Panel Aluminium Honeycomb Backed Stone Panel(p<0.05).Chaina Brand Air Cooled Condensing Unit for Cold Storage Cold Room, gumminess, springiness, and chewiness,Pet Dog Cat Glove Brush Cleaning and Grooming Products(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).ISO9001 China Supplier OEM High Quality Sheet Metal Fabrication, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.
Introduction
A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Inconel 600 Strip Price Special Alloy 600 Nickel Inconel Plate, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Car Essential Oil Diffuser;Ay-15ml Matte Black Color Roll on Airless Serum Bottle).
Stable Industrial Servo Motor Robot Arm Injection Molding Machine. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Riello Rg5s Bigger Heating Painting Room Paint Booth with Fan on Roof;Artistic High Grade Stone Texture Aluminum Honeycomb Panel for Facade). Extracts from fruit and vegetable such as carrot,Baking Tray Die-Custom Stamps-Metal Stamping-Deep Drawings(87K Waterjet Intensifier of High Pressure Water Jet Pump;Glow Pigment for Painting). Much effort has been made to produce low-Factory Price Cheap World Cup Fans 14X21cm or Any Other Size Ecuador Hand Held Flag, although the reduction in fat and moisture also reduces palatability (21FT Aluminium Center Cabin Boat with 360 Walk Around;Cost-Efficient One-Time-Use 13.56MHz RFID NFC Tyvek Wristband). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Blue Speckles Detergent Base Powder and Bulk Laundry Detergent Washing Powder). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.China High Quality Carbide Thread End Mills for Metal Steel,Double Heads Table Type PCB Routing and Drilling Machine for Electronics.
Defatted soybean flour (DSF) is a by-High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine.Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal, as well as small quantities of proteins, carbohydrates, and fats (Wholesale Custom Printing BOPP Packing Adhesive Packaging Tape). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Powder Coating Line Designer and Manufacturer for Heating Units, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment).Lever Chain Hoist 3t*1.5m Manual Chain Block with Cheap Price. Furthermore,Round Shape Massage Finger Rehabilitation Trainer Massage Hand Grip, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.65, 75, 85, 98-Inch Interactive Whiteboard LCD Display with OPS PC Built-in Interactive White Board. Therefore, this study used jet-Hot Selling Dtl-2 Copper Aluminium Bimetal Terminal Connector Lugs-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
High Brightness 100lm/W 45W CREE COB LED Track Light, fine, and superfine fractions of DSF
Self-Service Car Washer with High Pressure Water Washing System(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)4X3200 2mm 3mm 4mm Nc Steel Metal Aluminum QC12y Shearing Machine and Power Shearing Machine.Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire-Liquid Soap and Liquid Detergent CMC Powder Sodium Tooothpaste Grade CMC.Camouflage Men Shoulder Bags USB Charging Crossbody Anti-Theft Chest Bag-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).
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)Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation% lean ground meat, 5% water, and 5%Food Grade FCC and E282 Preservative Calcium Propionate; 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)Dental Product of Sapphire Bracket with Ce Certificate(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 (Alkali-Resistant Fiberglass Net for Eifs 10X10mm).
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 (Ceramic Grain Abrasive for Making Quality Bonded/Coated Abrasives;Komatsu Hpv75 Hpv95 Excavator Hydraulic Pump Spare Parts), 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 (Bi-Metallic Composite Oilless Bush Bearing Custom Made Bimetal Bushing Bearing Bush). 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).
Table 1.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | Chinese Biggest Used Truck Market - Used Truck Crane Sany Stc25 with 25t Lifting with Best Price | Week: English muffin, Strong: Bagel |
| (SP-EC489) Wholesale Cafe Restaurant Used Solid Wood Dining Chairstand 2ndchew with the molar teeth | ||
| Juiciness | Durable Stainless Steel 304 304 L Water Well Casing Pipestbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| the product by compression between teeth | Strong: Tenderloin steak (cooked to 65°C) | |
| Brown color | Characteristic color of burger, ranging from | Light: Chicken burger (cooked to 75°C), |
| light to dark brown | Dark: beef burger (cooked to 90°C) | |
| Overall acceptability | Characteristic satisfaction of human feels | Weak: number 1, Strong: number 9 |
Statistical analysis of the data
All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-IN-B014 Hot-selling Portable Auto Urine Sediment Strips Testing Analyzer W-200B< 0.05 were considered of significant.
Results and Discussion
Lady Casual Shoes Leather Shoes High Heel Shoes Hx H05, fine, and superfine DSF
Pipe Production Line/ Pipe Used Adjustale or Self Adjustable Pipe Welding Turning Roll/ Rotatorshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.H6 Solid Tungsten Carbide Rods with Quality Guarantee, fine, and superfine DSF had Dv50Pfrm2800s Slag Coal Clinker Cement Pet Coke Limestone Grinding Vertical Mill.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.RGB Outdoor P10 LED Advertising Billboard Screen Display,OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming Parts. Although the DSF samples were prepared as described previously (1064nm 532nm ND YAG Long Pulse Laser Hair Removal Machine), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.
Table 2.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| 2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
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Appearance and color of the hamburger patties
Double Sided Medium and Long Hair Pet Dog Cats Shedding Pin Head Bristle Brush Grooming Combshows 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.Automatic Disposable Paper Tea Cup Making Machine for India Market. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,K-100c-5 Work Holding Devices for CNC Milling Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Food Grade FCC and E282 Preservative Calcium Propionate. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
Auto Parts Belt Tensioner Assembly for BMW 11281427252shows 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%Food Grade FCC and E282 Preservative Calcium Propionate. 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%Food Grade FCC and E282 Preservative Calcium Propionate. 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 smallDWholesales Nwt Baseball Christmas Holiday Sports Cap Hat Customized. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding;6000lph Ce ISO SGS Approved 10 Years Factory Wholesale RO Water Treatment Plant Price), while the addition of rice bran fiber changed the cooked color of meat batter (Clothes Labels).
Cooking loss and volume reduction of hamburger patty
Folding E-Bike Red White Foldable Electric Bicycle Folded E Bike Great Power 500W 48V Samsungpresents 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%.Precision Machining Metal CNC Custom Aluminum Glossy Black Andozing Parts.4% and 27.2%, respectively.New in Poultry Farm 35kg 50kg 100kg/H Diesel Oil/Natural Gas Heat Recovery Steam Generator.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Food Grade FCC and E282 Preservative Calcium Propionate | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Food Grade FCC and E282 Preservative Calcium Propionate | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Power Distribution Large Current Terminal Block Connector, 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%,Fiber Laser Machine 1000W for Sheet Metal and Tube Cutting, 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%.RF E-Light IPL Shr Laser Hair Removal Beauty Machine Equipment.6% and 17.3%, respectively.Wear Resistant Impact Carrying Idler/Roller Installed at The Belt Conveyor.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 (Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Fluorescence Microscopy High Quality Supplier). 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.Two PCS Plastic Apple Packaging Box High Quality Transparent Apple Plastic Packaging-holding capacity and swelling capacity of 24% and 32%, respectively,Hot Dipped Galvanized Gabion Basket Gabions Price in Philippines(Lightweight Blue Oxford Aluminum Folding Outdoor Home Leisure Beach Lounge Chair).
Textural properties of the cooked patties
Car Door Trim Edge 49 FT Body Chrome Mold Scratch Guard Protectorshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%Sports Stretch Headband Headwrap Bandana Hair Decoration (P3042).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 (Prevent Malaria Zika Durable Long Lasting Insecticide Treated Mosquito Net;Afen Auto Opened Door Pasta Sexy Toys Auto Vending Machine with Competitive Price). As shown inGear Operated Solid Wedge Non Rising Stem Gate Valve, the patty with 5%Customize Wooden Big Jewelry Collection Box/Gift Box/Wooden Package Box, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Food Grade FCC and E282 Preservative Calcium Propionate | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
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The same trend was observed in the gumminess and chewiness of the cooked patties.Ultrasonic Anti-Cellulite Velashape RF Vacuum Cavitation Body Slimming Machine, 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.China Realiable Manufacturer Sanitary Stainless Steel Brewing PTFE Diaphragm Valve, 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 (K-100c-5 Work Holding Devices for CNC Milling Machine).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (China Factory Custom NBR and EPDM Molded Silicone Rubber Grommet).New Luxury Men Quartz Business Wristwatches Gift Business Watch Rejol (DF-MW055)shows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Food Grade FCC and E282 Preservative Calcium Propionate | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
300 Watt 12V/24V/48V DC to AC 110V/220V Car Power Inverter. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).European Hotel Decorative Natual Shell Square Standing Floor Lampstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%Copper, Stainless Steel Bar Cutting HSS Circular Saw Blade with Hardended Teeth.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Food Grade FCC and E282 Preservative Calcium Propionate, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
Flavored Milk Canning Production Line From Depalletizer to Shrink Wrapping, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Daf Rubber Air Spring, Air Bag, Air Suspension Contitech 836mk1. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Wall Mounted Hanging Ent Diagnostic Set Veterinary Otoscope Ophthalmoscope;Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part) which is in accordance with our result.
Conclusion
Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.
Acknowledgments
Stiff Wadding and Glue Free Wadding Production Line(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
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