Table 2. pH of meat batter and cooking loss of beef patty added with winter mushroom powder
Treatments1) | pH | Cooking loss (%) |
Control | 5.73c | 15.20a |
BP | 6.08a | 10.23c |
BFW | 5.78b | 12.93b |
BOW | 5.76b | 14.34a |
SEM2) | 0.006 | 0.320 |
Control, beef patty manufactured without sodium pyrophosphate; BP, beef patty manufactured with sodium pyrophosphate; BFW, beef patty manufactured with 1% freeze-dried winter mushroom powder; BOW, beef patty manufactured with 1% oven-dried winter mushroom powder.
n=12.
Different small letters in the same column indicate significant differences between means (p<0.05).