Abstract:A comparative study was performed to evaluate the effect of conventional and microwave
frying on the quality attributes (moisture, fat, textural properties, colour, and cooking
yield) of the beef patty. Experiments were conducted by cooking the beef patties using
conventional and microwave frying in two different types of oil (palm oil and corn oil).
Two microwave power levels were used (50% and 70%). Microwave frying beef patty
showed a significant difference in terms of moisture content, hardness, lightness … Show more
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