Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage
A comparison of chemical and physical properties of 7gm pravana beef and buffalo meat, and eight treatments of their ground meat patties was undertaken.Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC) in the batter for patty