Table 3. Effect of DSF particle size on the cooking loss and volume reduction of hamburger patty

Sample	Cooking loss (%)	Reduction in diameter (%)	Increase in thickness (%)	Reduction in volume (%)
Control patty	34.40 ± 1.67a	21.16 ± 0.95a	5.00 ± 4.53a	34.71 ± 3.76a
Patty with 5% coarse DSF	28.40 ± 1.67b	18.76 ± 0.96b	14.33 ± 5.08b	24.55 ± 3.30b
Patty with 5% fine DSF	27.20 ± 1.10b	18.04 ± 0.87b	23.17 ± 3.51c	17.26 ± 2.63c
Patty with 5% superfine DSF	24.80 ± 1.09c	15.64 ± 0.85c	30.00 ± 2.95d	7.50 ± 1.40d