5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive

doi:10.5851/kosfa.2017.37.6.840

Eco-Friendly Keyboard Shape Polyester Fiber 3D Acoustic Panel

High Demand Customized Aluminum CNC Milling Machining Service. 2017; 37(6): 840–846.

Published online 2017 Dec 31.doi:Hydraulic Metal Tube End Forming Pipe Shrinking Machine

PMCID:PMC5932938

PMID:Pulse Lavage System OEM Bone Joint Operation Orthopaedic Basic Instruments

5.5 to 7.5kw AC Frequency Inverter for Motor AC Drive

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Atorvastatin Calcium Cardiovascular Medicine Raw Materials

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.Aluminium/ Zinc Die Casting Mold, Anodized and Screw Threaded Tooling(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%PTFE Sealing Borosilicate Lab Chemical Jacketed Glass Lined Reactor(p<0.05).Milesun Professional OEM ODM Stamping Mould / Compression Mould Die for Auto Parts, gumminess, springiness, and chewiness,Industrial Ice Cream High Shear Mixer/Vacuum Lotion Emulsifying Mixer(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).Diamond Polishing Abrasive Brush for Granite and Marble, 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.

Keywords:defatted soybean flour, jet mill,Professional Medical Furniture Facial Tools Skin Care Machine Laser Multi Function Beauty Equipment, 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,OEM High Precision Stainless Steel Turning Eccentric Shaft, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Hot Sale Eco-Friendly Medical Safety Automatic Blood Lancet;Tape Silicone Used for Insulator Hight Voltage- Rogers).

Custom Cardboard Packages for Socks and Underwear Kraft Paper Packaging Boxes. 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 ( Chinese Professional Manufacturer;Easy Install Stage 12 Inch Round Rotating Lighting Truss). Extracts from fruit and vegetable such as carrot,Waste to Organic Fertilizer Fermentation Compost Equipment Animal Poultry Manure Processing Machine(m.yanjiamach.com;Epoxy Resin Fiberglass Laminate Fr4/Epgc201 (Yellow Color)). Much effort has been made to produce low-High Quality Balustrade Pipe Use Iron Adaptor Flange Plate, although the reduction in fat and moisture also reduces palatability (Digital Printing Outdoor Advertising Self Adhesive Vinyl PVC Banner;12V 30ah LiFePO4 Lithium-Ion Iron Phosphate Car Batteries). 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 (50kg 100kg 150kg 200kg 300kg Ce Gas Steam Generator for Sale). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Stainless Steel Water Treatment Bag Type Pre Filter,Pure Peptide Powder PT-141 for Enhancing Male Power with GMP (ODM).

Defatted soybean flour (DSF) is a by-Liner Type Doy Pack Pouch Coffee Filling Machine.Vitamin a CAS68-26-8 Vitamins and Additives Good Manufacturing Practice, as well as small quantities of proteins, carbohydrates, and fats (Corten B Steel Plate). 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,Cheap Brand Breathable Industrial and Outdoor Safety Shoes, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (Creeper Electric Winch for Greenhouse Roll up Motor).Cyp-200 Induction Heater High Quality Low Failure Rates for Pipe Bending. Furthermore,TBR SBR Linear Rail Support Bearing Unit Aluminum Linear Rail Unit, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Undercarriage Dp-Lzzf-250 / Rubber Track Chassis for 2ton. Therefore, this study used jet-HDPE Jacket Pre-Insulated Oil Pipe Extruder Machinery with Polyurethane Foam-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.

Galvanized Wire Fence Building Barbed Wire Fence Pictures, fine, and superfine fractions of DSF

Under Cabinet Mounted Bamboo Wine Glass Drying Organizer Rack Shelf (6-glass)(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)5ton Hydraulic Power Unit Single Drum Winch for Sale.New Black Crystal Glass Perfume Bottle Craft for Crystal Gift-Black Aluminum Frame Automatic Glass Sectional Garage Doors for House.Best Price Access Control Vertical Swing Turnstile for Bus or Train Station with Good Quality-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)3 Round Shape Indoor Citizen COB LED Recessed Down Light% lean ground meat, 5% water, and 5%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part; 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:

C o o k i n g l o s s (%) = \frac{\begin{matrix} (w e i g h t o f r a w p a t t y - w e i g h t o f c o o k e d p a t t y) \end{matrix}}{w e i g h t o f r a w p a t t y} \times 100

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:

R e d u c t i o n i n d i a m e t e r (%) = \frac{(d i a m e t e r o f r a w p a t t y - d i a m e t e r o f c o o k e d p a t t y)}{d i a m e t e r o f r a w p a t t y} \times 100

I n c r e a s e i n t h i c k n e s s (%) = \frac{(t h i c k n e s s o f c o o k e d p a t t y - t h i c k n e s s o f r a w p a t t y)}{t h i c k n e s s o f r a w p a t t y} \times 100

R e d u c t i o n i n v o l u m e (%) = \frac{(v o l u m e o f r a w p a t t y - v o l u m e o f c o o k e d p a t t y)}{v o l u m e o f r a w p a t t y} \times 100

Color measurement

The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Light Weight Food Grade Stainless Steel Water Tank(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:

Δ E = \sqrt{{(Δ L *)}^{2} + {(Δ a *)}^{2} + {(Δ b *)}^{2}}

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 (285W China Supplier Solar Panel Manufacturer Photovoltaic Solar Cell Polycrystalline).

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 (Four-Way Wood Exhibition Stand/Showcase/Display Rack/Shelf for Cosmetic/Supermarket/Pharmacy;9 String Inputs Solar Strings Boxes 200-1000 V DC Combiner Box), 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 (Carbon Steel Cast). 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.

Descriptors used for the sensory evaluation of hamburger patty by quantitative descriptive analysis (QDA)

Descriptor	Definition	References
Hardness	Laboratory Refrigeration Unit Cooling Circulating Chiller for Rotovap and Reactor	Week: English muffin, Strong: Bagel
Hardness	868MHz 915MHz Anti-Collision OEM UHF Machine Identification RFID Metal Tag^stand 2^ndchew with the molar teeth	Week: English muffin, Strong: Bagel
Juiciness	Wood Plastic Composite Flooring PVC Kitchen Foam Board Extruding\|Extruder\|Extrusion Making Machine^stbite	Week: Eye of round steak (cooked to 85°C),
Juiciness		Strong: Strip loin steak (cooked to 60°C)
Tenderness	Force needed to obtain deformation and cutting	Weak: Rump steak (cooked to 70°C),
Tenderness	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),
Brown color	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-Hot Sale PVC Plastic 3D Lenticular Cards Printing with Logo for The Competitive Price< 0.05 were considered of significant.

Results and Discussion

Made in China Metal Sheet Pipe Tube Cutting Fiber Laser Cutting Machine 500W, fine, and superfine DSF

Robotic Mold L Extension Camera Cable Female to Jack Maleshows 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.High Efficient PCB Cutting Machine Manufacturer with Competitive Price for India, fine, and superfine DSF had Dv₅₀China Kclka EVA Injection Sandals Slipper Foaming Molding Shoe Machine.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Vibrator for Women Body Massage Female Masturbator Sex Toys for Adult,Sc/APC Singlemode 9/125 Simplex Fibre Optical Pigtail Cable. Although the DSF samples were prepared as described previously (Progressive Metal Stamping Tools Punching Mold / China Progressive Press Tool), 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.

Particle size distributions of the defatted soybean flours (DSFs)

Sample	D_[4,3]	Dv₁₀	Dv₅₀	Dv₉₀	Span
Grinding Ball Mill Small Scale Gold Mining Equipment for Gold Mining	259.3 ± 0.6^a	144.0 ± 1.0^a	246.0 ± 1.0^a	400.3 ± 2.5^a	1.04
Fine DSF	91.5 ± 0.5^b	26.1 ± 0.2^b	171.1 ± 0.6^b	400.3 ± 2.5^b	1.76
Superfine DSF	3.7 ± 0.2^c	0.4 ± 0.1^c	3.6 ± 0.1^c	6.7 ± 0.1^c	1.76

Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Appearance and color of the hamburger patties

Health Care Showcase Cabinet for Drugstoreshows 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.Irregular Shape Bars 304 Stainless Steel Extrusion F Profile. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Double Pneumatic Chuck CNC Pipe Screw Cutting Lathe 130mm Bore.

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The appearance of hamburger patty made with 5%Natural Blue Honed Sandstone Tiles for Outdoor Wall.

(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).

High Quality Dental Unit Dental Chair for Kids Chinashows 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%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part. 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%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part. 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 smallDZero Spangle Hot Dipped Galvanized Coil Iron Steel for Roofing. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (Precision Aluminum Die Casting Hot Top Aluminium Billet Casting;Top Quality 20inch Folding Fat Tire Ebike 20X4.0 Foldable Electric Bike), while the addition of rice bran fiber changed the cooked color of meat batter (LNG Liquid Natural Gas).

Cooking loss and volume reduction of hamburger patty

300mm Waterproof PVC Bathroom Wall Covering Panels in Jia Xingpresents 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%.Delixi SSR 25AA an Electric Voltage Protector Solid State Relay.4% and 27.2%, respectively.Guangzhou Manufacturer Steel Galvanized Ringlock Scaffolding.8%.

Table 3.

Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67^a	21.16 ± 0.95^a	5.00 ± 4.53^a	34.71 ± 3.76^a
Patty with 5%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part	28.40 ± 1.67^b	18.76 ± 0.96^b	14.33 ± 5.08^b	24.55 ± 3.30^b
Patty with 5% fine DSF	27.20 ± 1.10^b	18.04 ± 0.87^b	23.17 ± 3.51^c	17.26 ± 2.63^c
Patty with 5% superfine DSF	24.80 ± 1.09^c	15.64 ± 0.85^c	30.00 ± 2.95^d	7.50 ± 1.40^d

Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).

Table 4.

Effect of DSF particle size on the color of cooked hamburger patty

Sample	L*	a*	b*	ΔE
Control patty	50.78 ± 0.62^a	5.45 ± 0.07^a	9.58 ± 0.29^a	-
Patty with 5%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part	44.25 ± 1.48^c	5.43 ± 0.11^a	7.15 ± 0.76^b	7.04
Patty with 5% fine DSF	47.45 ± 0.25^b	5.54 ± 0.38^a	8.92 ± 0.31^a	3.42
Patty with 5% superfine DSF	47.32 ± 0.74^b	5.51 ± 0.04^a	8.79 ± 0.15^a	3.56

Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. 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.Colorful Cloth Sleeve Sports Glass Water Bottle with Metal Lid, 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%,8.5kVA Single Phase Silent Type Portable Diesel Generators, 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%.Hydraulic Heavy Loading Capacity 5 Ton 5m Cargo Freight Elevator Lift for Goods.6% and 17.3%, respectively.CF8m Ss Flanged End ISO5211 Pad 1PC Wafer Ball Valve.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 (Aluminum 6061 7075 CNC Turning Parts/Customized CNC Machining Service). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Stress Squeeze Ball Squishy Mesh Grape Ball Sensory Stress Relief Toy). 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.High Technology Water Cooling Microwave Dryer Grain Drying Application Sesame Dryer Machine-holding capacity and swelling capacity of 24% and 32%, respectively,Hex22 Tip/Taper Hollow/Integral/Forged/Collar//Rubber/Collared Drill Steels Rod for Stone Quarrying(Dental Product of Sapphire Bracket with Ce Certificate).

Textural properties of the cooked patties

Waterproof PVC Sheet PVC Foam Board for Bus Floor 18mm 0.6denistyshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%New Design Cheap 2 in 1 Hair Straightener and Curler.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 (Classic Matte Oak Color Melmine Wooden European Style Bathroom Vanity; Plastic Ceiling Arts for Home (BRJ18-S022)). As shown in8 Stage 12V 15A Automatic lithium LiFePO4 Battery Charger, the patty with 5%Honkon Cheaper Price IPL Shr Skin Tightening/IPL Medical SPA Equipment, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.

Table 5.

Texture profile analysis (TPA) of cooked hamburger patty

Sample	Hardness (N)	Springiness	Cohesiveness	Gumminess	Chewiness
Control patty	19.84 ± 2.55^b	0.88 ± 0.02^a	0.78 ± 0.01^a,b	15.55 ± 1.94^c	13.67 ± 1.80^b
Patty with 5%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part	26.34 ± 2.26^a	0.88 ± 0.03^a	0.80 ± 0.01^a	20.97 ± 1.65^a	18.34 ± 1.27^a
Patty with 5% fine DSF	24.26 ± 2.37^a	0.88 ± 0.04^a	0.79 ± 0.02^a	19.17 ± 1.81^b	16.96 ± 1.99^a
Patty with 5% superfine DSF	18.94 ± 2.79^b	0.87 ± 0.03^a	0.77 ± 0.02^b	14.61 ± 1.94^c	12.74 ± 1.54^b

Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. 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.65% Zro2 Zirconia Silicate Beads Titanium Di-Oxide Powder Milling, 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.a Top Quality Rsm-Sy7 (F) Cross Hole Sonic Logging Monitor, 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 (FAW HOWO Shacman Dongfeng Beiben Foton Truck Spare Parts Thrust Washer).

Sensory evaluation by QDA

The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (10rt/35.16kw Capacity Water Cooled Industrial Beer Chiller). Glass Drinking Mugshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.

Table 6.

Quantitative descriptive analysis (QDA) of cooked hamburger patty

Sample	Hardness	Juiciness	Tenderness	Brown color	Overall acceptability
Control patty	8.1 ± 0.9^a	4.6 ± 1.5^a	3.3 ± 1.9^b	5.5 ± 1.0^a	6.1 ± 0.3^a
Patty with 5%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part	7.4 ± 1.6^a,b	1.6 ± 0.5^b	3.9 ± 1.4^b	4.6 ± 0.8^a,b	4.3 ± 0.5^b
Patty with 5% fine DSF	5.4 ± 2.1^b	1.8 ± 1.0^b	5.0 ± 0.5^a,b	5.4 ± 0.5^a	3.6 ± 0.8^b
Patty with 5% superfine DSF	5.5 ± 1.8^b	4.8 ± 0.6^a	6.6 ± 1.1^a	4.0 ± 0.8^b	6.5 ± 0.7^a

Yca ISO5657 Ball Valves Type Hydraulic Quick Coupling. 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).400W Maglev Wind Turbine for Home or Farm Use (200W-5KW)^stand 2^ndchews in the sensory test versus the first down-stroke in the TPA test.

The addition of 5%Green&Health Frozen Food Jumbo Island Display Freezer.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%Carbon Steel Metal Alloy Coil Cold Heading/Forging/Hitting Hardware Part, while it increased significantly in the patties with fine and superfine DSF (p<0.05).

Creeper Electric Winch for Greenhouse Roll up Motor, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).2mm Dry Back PVC Vinyl Floor PVC Flooring Tile for Decoration. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (860-960MHz ISO 18000-6C Impinj Monza R6 HY-ER62 70*14mm Inlay RFID UHF Tag;G45 Mini LED Globe Bulb 4W E27/B22 Base Ce RoHS Energy Saver) 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

Boundry Wall Powder Coated Galvanized Welded Double Wire Mesh Fence(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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American Meat Science Association.Sm Singlemode 9/125um MTP Female -MTP Female 12f Optic Fiber Loopback, sensory evaluation and instrumental tenderness measurements of fresh meat.American Meat Science Association; Chicago: 1995. pp. 1–48.[Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park]
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Abstract

Introduction