The effect of salt concentration on the color, texture and sensory analysis of beefballs / Megat Mohamad Shahril Adnan

Four formulations of beef balls were studied by varying the salt concentration from 1.5% to 3%. The following evaluations were performed on the beef ball. Texture Profile Analysis, color and sensory analysis. Texture parameters analyzed were cutting strength, firmness and springiness. Beef ball with...

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Bibliographic Details
Main Author: Adnan, Megat Mohamad Shahril
Format: Thesis
Language:English
Published: 2003
Online Access:https://ir.uitm.edu.my/id/eprint/103873/1/103873.pdf
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