Abstract
This study aimed to investigate the effect of suplemention of burger meat mixture with diferent levels (0,10,20 and 30%) of Soya protein on the tenderness, Juisness, flavor and tast, Color and genero acceptabilty of burger Product. The data of sensory evaluation showed that the best soya protein suplementation level was 20%. This level of snplementation record the highest scoring for tenderness (6.20), Juisness (5.93), tast and flavor (2.86), Color (6.0), and general acceptability (6.4). These results suggest that the best burger will be manufatured when 20% of Soya Protein were suplemented to the meat mixture.
Article Type
Article
How to Cite this Article
Al-Temimi, Salem Saleh; Abdul-Hossen, Saad; and Al-Jomaily, Sadiaa Mosa
(2006)
"The Effect of Soya Protein on Sensory Characteristic Burger Monufactured From Beef and Spent Hen Meat,"
Baghdad Science Journal: Vol. 3:
Iss.
2, Article 2.
DOI: https://doi.org/10.21123/bsj.2006.694
