| Abstrakt: |
Researchers from Technical University Valencia conducted a study on the impact of meat type and fat level on burger meat characteristics using imaging and sensory techniques. The study found that samples made with cow meat had lower L values and higher a and b values compared to samples made with yearling meat. Additionally, samples with higher fat content had higher hardness values, but meat type did not significantly affect textural parameters. Consumers preferred burgers made with cow meat at both fat content levels. The research concluded that there was a good correlation between instrumental techniques and sensory evaluation in determining meat characteristics. [Extracted from the article] |
