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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Bibliographic Details

Main Authors:	Ismail, Mohamad Afifi, Chong, Gun Hean, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Published:	Springer 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96477/ https://link.springer.com/article/10.1007/s13197-020-04960-y
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