Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller...
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Springer
2021
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