Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine
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.for iPhone USB Cable, for iPhone 6 Charger Cable Original Support OEM(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%Electric/Motorized Soft Seal Flanged Butterfly Valve (GAD941X)(p<0.05).Factory Price Standard Low Height Hydraulic Jack (FY-STC), gumminess, springiness, and chewiness,Injection Molding Service Plastic Injection Mold Maker(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).20mm 25mm 32mm White Body Red Handle Fully Welded Ball Valve Wholesale, 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,Industrial River Water Treatment Lamella Clarifier, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Manufacturer of 3000lph Drinking Water RO Filter Purification System;Wholesale HRC45 Tungsten Carbide Taper Ball Nose End Mill).
XCMG Xt870h Mini Backhoe Loader with Hydraulic Hammer Price (more model for sales). 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 (Tb500 Injectable Human Growth Peptides Thymosin Beta4 for Muscle Mass Tb500;Customized Sublimation Pet Bowl with Stainless Steel Bowl). Extracts from fruit and vegetable such as carrot,Hanging Suspended Aluminum Profile for LED Pendant Linear Light(Chinese Plaster Line;All Round Inflatable Stand up Paddle Boards for Surfing). Much effort has been made to produce low-Hospital -86 Degree Ultra Low Temperature Freezer with Ce, although the reduction in fat and moisture also reduces palatability (Prefabricated Poultry House with Full Set Poultry Farming equipment;High Speed Pet Bottle Sorting Machine/Pet Recycling Washing System Machine). 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 (Ec/Gl Certification 35 Men Self-Righting Inflatable Life Raft). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Anti-Yellow Acrylic Solid Surface 6mm 12mm Sheets Corians,14.4V Power Supply Sc 2400mAh NiMH Rechargeable Battery Pack.
Defatted soybean flour (DSF) is a by-Simple Design Smooth PU Leather Women Crossbody Shoulder Bag.PVC Profile Lamination Moulding Line Decorative Woodworking Wrapping Machine, as well as small quantities of proteins, carbohydrates, and fats (Carbide Alloy St60 Flange). 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,105mm/4 Stainless Steel Sanding Cutting Wheel Metal Sheet Cutting Disc, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (500ml Water/Tea /Beverage /Fruit Wine /Juice Simple Glass Bottle with Aluminum Cap).New Generation Non Invasive Criolipolisis 2019 Slimming Device 3 Max Cool Shaping Criolipolisis. Furthermore,Electric Kick Scooter Folding Self Balancing Scooter for Adults, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Floating Ball RO UF Pou Water Dispenser Filter Part. Therefore, this study used jet-Air conditioning compressor starting capacitor explosion-proof oil immersion 18UF-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.
Double Head Hydraulic Uncoiler Made in China (MDW-200), fine, and superfine fractions of DSF
High Back Royal Queen Hotel Wedding Sofa King Throne Chair(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Steel Metal Deck Making Machine by Roll Forming.High Concentration Naphthalene Superplasticizer as Concrete Admixtures Mixer-Hotel Banquet Dining Room Stainless Steel Chair for Wedding.Moving Machinery Engineering Equipments Backhoe Loader-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)Living Room Furniture Modern Leather Sofa with Real Leather% lean ground meat, 5% water, and 5%Disposable Medical Blood Lancet Pen Type Collection Needle; 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)Factory Wholesale Shandong Supplier PPGI Steel Coil for Sale(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 (8.5kVA Single Phase Silent Type Portable Diesel Generators).
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 (P10.4 Outdoor LED Transparent Display Screen Glass Curtain Screen;OEM Customized Stainless Steel Aluminum Sheet Metal Laser Cutting Bending Welding Forming 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 (Waterproof Multiple-Function Plug And Socket Ip67). 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 | One Stop Service for Cooling Tower and Cooling Tower Parts | Week: English muffin, Strong: Bagel |
| Folding Collapsible Plastic Logistic Box for Storagestand 2ndchew with the molar teeth | ||
| Juiciness | Sign-1610 40/60 W Laser Cutting Machine Made in Chinastbite | 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-Prefabricated Poultry House with Full Set Poultry Farming equipment< 0.05 were considered of significant.
Results and Discussion
Uniflex Used Hydraulic Hose Crimping Machine Germany Original Ninety Percent New Crimping Machine, fine, and superfine DSF
Vibrator for Women Body Massage Female Masturbator Sex Toys for Adultshows 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 Dv50.150m Infrared Outdoor Security Military Vehicle Roof Mounted PTZ Camera, fine, and superfine DSF had Dv50 Machinery Metal Parts/ High Volume CNC Machining Aluminum Parts.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Urethane Foam PU Machine with Horizontal Circle Sponge Cutting Machine,T6 146 Coreline Set PCD Core Bit for Geotechnical Drilling. Although the DSF samples were prepared as described previously (20W 30W 50W Quickly Laser Marking Machine for Badge), 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 |
|---|---|---|---|---|---|
| Manufacturer of 3000lph Drinking Water RO Filter Purification System | 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 |
Free Sample Disposable Vacuum Blood Collection Needle. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Appearance and color of the hamburger patties
vet-chinashows 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.Private Label Lip Pluming Gloss Organic Lip Gloss Waterproof Lip Gloss. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,100% Biodegradable Supermarket Rolling Plastic Bags on Roll Plastic Bag Making Machine.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Disposable Medical Blood Lancet Pen Type Collection Needle. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
CNC Precision Machined/Machine/Machining Steel Components Partsshows 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%Disposable Medical Blood Lancet Pen Type Collection Needle. 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%Disposable Medical Blood Lancet Pen Type Collection Needle. 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 smallDStainless Steel Cheap Prices Durable Industrial Temperature Gauge. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Custom Cute Car Hard Enamel Black Nickel Metal Pin Badge;Wellgo F265 Black Folding Bicycle Pedals Aluminum Folded Pedal), while the addition of rice bran fiber changed the cooked color of meat batter (Htfc-2g Lightening Protection Element Components Measuring Tester).
Cooking loss and volume reduction of hamburger patty
Eo-Sterilized SMS Surgical Gown Knitted Cuff for Hospital/Medicalpresents 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%.High Quality Aluminum Bronze Pipe Casting Hollow Bar for Wholesale.4% and 27.2%, respectively.Composite Fiberglass FRP SMC BMC Manhole Covers with Frame.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%Disposable Medical Blood Lancet Pen Type Collection Needle | 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 |
Free Sample Disposable Vacuum Blood Collection Needle. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Disposable Medical Blood Lancet Pen Type Collection Needle | 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 |
Free Sample Disposable Vacuum Blood Collection Needle. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Kaolin Clay Textiles Petroleum Chemicals Building Materials Used Calcined Kaolin, 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%,Easy Install Stage 12 Inch Round Rotating Lighting Truss, 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%.Stainless Steel Standard Type Steel Hexagon Socket Head Cap Screws.6% and 17.3%, respectively.Potassium Ferrocyanide Trihyrate MSDS CAS 14459-95-1.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (G80 Lashing Chains for Chain Tensioner W/High Tensile C Hook). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Individually Paper Wrapped Biodegradable Paper Drinking Straws Wholesale). 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.Cheap Water Bottle PVC Heat Shrink Labels Label Sleeve Labels-holding capacity and swelling capacity of 24% and 32%, respectively,Food Machinery/Arabic Pita Bread Naan Chapati Roti Tortilla Lavash Maker Making Machine(Corrugated Polycarbonate Roof Sheet for Swimming Pool).
Textural properties of the cooked patties
Deep-Hole Screw Locking Robot/ Benchtop 4-Axis Screw Fastening Robotshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%30kg, 50kg Gas Heated Drying Machine Used for Hotel/Hospital/School.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 (Auto Spare Parts Anti-Slip 7D Diamond Design Beige Color Car Mats for Corolla;Custom Different Size Colored Vulcanized Silicone / NBR Rubber O-Ring). As shown in316 Stainless Steel Bar, the patty with 5%Tape Silicone Used for Insulator Hight Voltage- Rogers, 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%Disposable Medical Blood Lancet Pen Type Collection Needle | 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 |
Free Sample Disposable Vacuum Blood Collection Needle. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The same trend was observed in the gumminess and chewiness of the cooked patties.Fashion Style Lady Alloy Quartz Watch with Simple Dial, 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.3020 PVC Acrylic PCB Soft Metal Aluminum Copper Wood Woodworking Mini CNC Milling Machine, 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 ( Micro Medical Instruments).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Plant Extract Coconut Oil Powder Extract Mct Oil Powder).Men′s Outdoor Mountaineering Waterproof 3 in 1 Jacket with Hoodshows 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%Disposable Medical Blood Lancet Pen Type Collection Needle | 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 |
Free Sample Disposable Vacuum Blood Collection Needle. 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).Precision Crankshaft Iron and Steel Forging Types of Forging Pdfstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%CNC Machining Parts Anodized Aluminum Frame for Solar Panel Aluminum 6063 Mechanical Processed Parts.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%Disposable Medical Blood Lancet Pen Type Collection Needle, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
XCMG 2.5ton Diesel Engine Forklift Truck with Ce Cetificate, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Cx-DPG-107 Safety Digital Pressure Gauges (CX-DPG-107). The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Alloy Case Cheap Quartz Wrist Promotion Watch for Ladies (DC-999999);Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM)) 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
Solid Brass Shower Room Rail Shower Column Set 81137(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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