DEVELOPMENT OF HAMBURGER USING ADULT SHEEP MEAT AND OAT FLOUR DESENVOLVIMENTO DE HAMBÚRGUER DE CARNE DE OVINOS DE DESCARTE ENRIQUECIDO COM FARINHA DE AVEIA

DEVELOPMENT OF HAMBURGER USING ADULT SHEEP MEAT AND OAT FLOUR DESENVOLVIMENTO DE HAMBÚRGUER DE CARNE DE OVINOS DE DESCARTE ENRIQUECIDO COM FARINHA DE AVEIA

<div>The purpose of the present study was to produce a hamburger using adult sheep meat – which is not usually well accepted for in natura consumption – and oat flour. Centesimal composition, pH, water activity, color, fatty acid content, water retention capacity and cooking loss (of b...

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Bibliographic Details
Main Authors: Luís Carlos Oliveira dos Santos Júnior, Rosiane Rizzatti, André Brungera, Taiza Jucela Schiavini, Elia Fernanda Morais de Campos, João Francisco Scalco Neto, Laura Beatriz Rodrigues, Elci Lotar Dickel, Luciana Ruschel dos Santos
Format: Article
Language:English
Published: Universidade Federal de Goiás 2009-12-01
Series:Ciência Animal Brasileira
Subjects:
Tecnologia de Alimentos
Online Access:http://www.revistas.ufg.br/index.php/vet/article/view/3794

Internet

http://www.revistas.ufg.br/index.php/vet/article/view/3794

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