Qualitative improvement of low meat beef burger using Aloe vera

Meat Science

Volumn 99, Issue , 2014, Pages 75-80

  Soltanizadeh, Nafiseh ^a   Ghiasi Esfahani, Hossein ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Aloe vera; Burger; Cooking loss; TBARS; Texture

Indexed keywords

BEEF; COOKING; DEVELOPING COUNTRIES; RECYCLING; TEXTURES; WATER ABSORPTION;

ALOE VERA; BURGER; CONCENTRATION LEVELS; COOKING LOSS; DIAMETER REDUCTION; LIPID OXIDATION; REFRIGERATED STORAGES; TBARS;

MEATS;

ALOE VERA;

COLLOID; WATER;

ALOE; ANALYSIS; ANIMAL; BOVINE; COLLOID; CONSUMER ATTITUDE; COOKING; FEMALE; FOOD HANDLING; HUMAN; LIPID PEROXIDATION; MALE; MEAT; STANDARDS; TASTE;

ALOE; ANIMALS; CATTLE; COLLOIDS; CONSUMER BEHAVIOR; COOKING; FEMALE; FOOD HANDLING; HUMANS; LIPID PEROXIDATION; MALE; MEAT; TASTE; WATER;

EID: 84923641597     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.09.002     Document Type: Article

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