Effect of oat bran fiber on physicochemical properties and acceptance of enriched rabbit meat burgers
Heloísa Lara Silva,
Paula Gabriela da Silva Pires,
André Luis Ferreira Lima
et al.
Abstract:Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat), and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluated the effects of different levels of oat bran addition on physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10, and 15% oat bran plus garlic and salt, then manually processed and analyzed for compositio… Show more
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