Use of plasma proteins in beef patties with different fat content Utilização de proteínas plasmáticas em hambúrgueres bovinos com diferentes teores de gordura
This study aimed to evaluate the effect of fat and plasma in the characteristics of beef patties, after frying, such as: yield, shrinkage and release of fat, and also to evaluate the interaction between the factors of color of the product before frying. 3 levels of fat were evaluated (17%, 10% and 5...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal da Bahia
2011-09-01
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| Series: | Revista Brasileira de Saúde e Produção Animal |
| Online Access: | http://revistas.ufba.br/index.php/rbspa/article/view/1898 |