Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

QR Code

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer

This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller...

Full description

Bibliographic Details
Main Authors:	Ismail, Mohamad Afifi, Chong, Gun Hean, Ismail-Fitry, Mohammad Rashedi
Format:	Article
Published:	Springer 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96477/

Similar Items

Effect of mechanical work and selected plant proteases in the production of buffalo meat patties
by: Ismail, Mohamad Afifi
Published: (2021)

Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
by: Jauhar, Safiullah, et al.
Published: (2021)

Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées
by: Ismail, N. A., et al.
Published: (2022)

Comparison of patties produced using meat from various animal species with black-eyed peas as the partial meat substitute
by: Mohammad Rashedi, Ismail Fitry, et al.
Published: (2024)

Potential effect of Averrhoa bilimbi (belimbing buluh) marinades on tenderizing the buffalo meat compared to Actinidia chinensis (kiwifruit), Citrus limon (lemon) and commercial bromelain
by: Ismail, Mohamad Afifi, et al.
Published: (2018)

Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
by: Safiullah, Jauhar, et al.
Published: (2020)

Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes
by: Ming-Min, Wong, et al.
Published: (2023)

Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
by: Ng, Bee Chi, et al.
Published: (2024)

Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
by: Bee Chi, Ng, et al.
Published: (2024)

Substitution of fat with various types of squashes and gourds from the Cucurbitaceae family in the production of low-fat buffalo meat patties
by: Siti Nurjawaher Shamsol Kahar,, et al.
Published: (2021)

Substitution of fat with various types of squashes and gourds from the cucurbitaceae family in the production of low-fat buffalo meat patties
by: Shamsol Kahar, Siti Nurjawaher, et al.
Published: (2021)

Effect Active Packaging on Physicochemicals and Antioxidant Properties in Meat Patties
by: Wan Amnin, Wan Yahaya, et al.
Published: (2018)

Effect of red palm olein and glutinous rice flour mixture as fat replacers on the physicochemical, rheological, and microstructural properties of buffalo meat emulsion
by: Hasanah, Nur Nabilah, et al.
Published: (2024)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Active And Passive Fet Mixer
by: Mustapa, Muzalifah
Published: (2005)

Effect of different levels of fat, sodium chloride, and sodium tripolyphosphate on the physicochemical and microstructure properties of Jamnapari goat meat emulsion modelling system
by: Ismail, Nur Aqilah, et al.
Published: (2021)

A mixer design for the pigtail braid
by: Binder, B. J., et al.

Development of emulsion fuel mixer system
by: Muhammad Nor Ridzuan, M. Taifor
Published: (2013)

Influence of static mixer on the formation of biogranules
by: Suryati, Sulaiman, et al.
Published: (2019)

Smart fertilizer mixer system for fertigation
by: Roshahliza, M. Ramli, et al.
Published: (2022)

Effects of fish collagen hydrolysate (FCH) as fat replacer in the production of buffalo patties
by: Ibrahim, Fakhriyah Nur, et al.
Published: (2018)

Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties
by: Sze Wei, Ain, et al.

Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs
by: Omar, Umi Afiqah, et al.
Published: (2024)

Application of supercritical carbon dioxide (SC-CO2) on the microbial and physicochemical quality of fresh chicken meat stored at chilling temperature
by: Safiullah, Jauhar, et al.
Published: (2020)

Effect of high-pressure processing and bromelain application on the quality characteristics of buffalo meat
by: Nur Mursyidah Md Zuki,, et al.
Published: (2025)

Polyphenol compounds from pomegranate (Punica granatum) extracted via various methods and its application on meat and meat products: a review
by: Safiullah, Jauhar, et al.
Published: (2018)

Nutritive qualities of patties prepared with mixture of meat and oyster mushroom
by: Wan Rosli, W. I., et al.
Published: (2014)

Design of analog mixer for RF front-end
by: Go, Ai Mei, et al.
Published: (2008)

Active integrated antenna with image reject mixer
by: Chong, Wah Kiat
Published: (2006)

Effect of broccoli (Brassica oleracea) florets and stems as a fat replacer on the physicochemical and sensorial properties of chicken patties
by: Ng, Wen-Ai, et al.
Published: (2025)

A Traceability System for Sulfonamide Residues in Chicken Meat-Balls
by: Mohammad Rashedi, Ismail Fitry
Published: (2008)

Partial incorporation of black jelly mushroom (Auricularia polytricha) as a plant-based ingredient in the production of hybrid patties using meat from different species
by: Abdul Wahab, Nurdamia Qaisara, et al.
Published: (2024)

Physicochemical, microstructural, and sensory attributes of frozen buffalo loins treated with sodium tripolyphosphate and sous-vide cooking
by: Ahmad Luthfi Puzelan,, et al.
Published: (2025)

Electrolyzed water for sanitation in meat patties factory: a case study
by: Khalid, Nurul Izzah, et al.
Published: (2024)

Gas-liquid hydrodynamics of a fractal flow mixer
by: Priyambodo, Muhammad, et al.
Published: (2023)

Low power upconversion mixer for medical remote sensing
by: Lioe, De Xing, et al.
Published: (2014)

Designing A Self Oscillating Fet Mixer (SOM)
by: Patrick Lee, Voon Boke
Published: (2006)

Meat analogs: Prospects and challenges
by: Sazili, Awis Qurni, et al.
Published: (2024)

Development of electrolyzed water sanitation program for SME frozen meat patty industry
by: Khalid, Nurul Izzah
Published: (2021)