Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger
Subscribe to read and download this work.
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
Reviews
No reviews yet.
APA
(2026). Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger. Afribary. Retrieved June 14, 2026, from http://library.afribary.com/works/effect-of-adding-different-levels-of-citric-acid-on-quality-attributes-of-beef-burger
MLA
"Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger." Afribary, 6 Jun. 2026, http://library.afribary.com/works/effect-of-adding-different-levels-of-citric-acid-on-quality-attributes-of-beef-burger. Accessed June 14, 2026.
Chicago
"Effect Of Adding Different Levels Of Citric Acid On Quality Attributes Of Beef Burger." Afribary (2026). Accessed June 14, 2026. http://library.afribary.com/works/effect-of-adding-different-levels-of-citric-acid-on-quality-attributes-of-beef-burger