Efficacy of Chitosan, Pectin and Xanthan as Cold Gelling Agents in Emulsion Gels Stabilized with Legume Proteins to Be Used as Pork Backfat Replacers in Beef Burgers.

Gels · 2023 · PMC10742780 · PMID 38131956

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did not reach statistical significanceno p-value reported

The reformulated burgers made with pectin showed higher cooking loss than the controls, although the differences did not reach statistical significance.

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