Quality assessment of local and franchise beef and chicken burgers

• Main Authors: Babji, Abdul Salam, M. N., Nuri, Jaksa, Suherman, Mohd Yusof, Seri Chempaka
• 格式: Article
• 语言: English
• 出版: Universiti Putra Malaysia Press 2000
• 在线阅读: http://psasir.upm.edu.my/id/eprint/3759/1/Quality_Assessment_of_Local_and_Franchise_Beef_and_Chicken_Burgers.pdf; http://psasir.upm.edu.my/id/eprint/3759/; http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2023%20(2)%20Sep.%202000/07%20JTAS%20Vol.23%20(2)%202000%20(Pg%20103-112).pdf

Six brands of local beef and chicken burgers, three brands of franchise beef and two brands of franchise chicken burgers were evaluated for proximate composition, myoglobin and meat content, colour (L, a, b values) and microbiology composition i.e. Total Plate Count (CFU/gm), Coliform and Escherich...