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Sensory attributes and texture profile of beef burgers with gari

Authors
Journal
Meat Science
0309-1740
Publisher
Elsevier
Volume
92
Issue
4
Identifiers
DOI: 10.1016/j.meatsci.2012.06.032
Keywords
  • Gari
  • Beef Burger
  • Springiness
  • Gumminess
  • Chewiness
  • Comminuted Meat

Abstract

Abstract Beef burgers were produced using gari to substitute beef in the product formulations at 0% (control), 10%, 15% and 20% respectively. Cooking yield increased significantly (p<0.05) with increasing use of gari. Sensory evaluation of the products revealed significant (p<0.05) differences for acceptability and texture attributes. The acceptability score for burgers produced with 15% gari was not significantly different (p>0.05) from the control without gari. Using gari had no significant (p>0.05) effect on flavor and odor attributes of beef burgers. Texture profile analysis of burgers showed significant (p<0.05) reductions in hardness, springiness, gumminess and chewiness at all levels of substituting beef with gari. Production cost of burgers reduced by 9%, 14% and 18% respectively using 10%, 15% and 20% gari in burgers. The results suggest that gari has promising potential for use in comminuted meat products.

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