The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs.

All chemical composition parameters were significantly influenced by batch membership, with the ANOVA indicating in all cases highly significant global differences ( p < 0.001).

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From a technological perspective, the introduction of fibers into meat products is an increasing trend due to their numerous functional properties such as water retention, the emulsification capacity, the ability to reduce losses during technological processes, or texture improvement [ 3 , 13 , 14 ].

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