Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes

Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products. However, the impact of its inclusion on other quality attributes of meat products has been under-assessed. The present study exam...

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Bibliographic Details
Main Authors: Philip Soladoye, Yuliya Hrynets, Mirko Betti, Zeb Pietrasik
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2021-10-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
glucosamine
ascorbic acid
beef burger
consumer acceptability
quality attributes
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.html
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http://journal.pan.olsztyn.pl/Effect-of-Glucosamine-and-Ascorbic-Acid-Addition-on-Beef-Burger-Textural-and-Sensory,142926,0,2.html

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