Abstract
The study was conducted to evaluate the effect of adding citric acid on the shelf life and quality of beef burger. Different levels of citric acid were added, (0% control, 0.8and 1 %). Six kilograms of beef were divided into three groups with 3replicates. Chemical composition, Cooking loss, water holding capacity (WHC ( , pH, total bacterial counts and sensory evaluation were determined. The chemical analysis showed significant differences in moisture content, protein, fat , ash and pH as citric acid levels increased .the moisture content significantly decreased from (70.43 ±0.32 )to( 69.95 ±1.1)at(P
Elnour, H (2021). Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger. Afribary. Retrieved from https://tracking.afribary.com/works/effect-of-adding-different-levels-of-citric-acid-on-quality-attributes-of-beef-burger
Elnour, Huwaida "Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger" Afribary. Afribary, 19 May. 2021, https://tracking.afribary.com/works/effect-of-adding-different-levels-of-citric-acid-on-quality-attributes-of-beef-burger. Accessed 28 Nov. 2024.
Elnour, Huwaida . "Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger". Afribary, Afribary, 19 May. 2021. Web. 28 Nov. 2024. < https://tracking.afribary.com/works/effect-of-adding-different-levels-of-citric-acid-on-quality-attributes-of-beef-burger >.
Elnour, Huwaida . "Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger" Afribary (2021). Accessed November 28, 2024. https://tracking.afribary.com/works/effect-of-adding-different-levels-of-citric-acid-on-quality-attributes-of-beef-burger