The Effect of Partial Substitution of Friesian Calves Meat by Wild Vitch and Peas on Some Burger Traits | ||
| Jornal of Al-Muthanna for Agricultural Sciences | ||
| Article 1, Volume 2, Issue 1, November 2014, Pages 1-17 | ||
| Abstract | ||
| This study aimed to better knowledge of proportion rates for dissolving the matters of Wild Vitch and Peas instead of calves beef Friesian. This study also used five treatments for this purpose. The first and the second were used for dissolving Peas in ratios (25 and 50%) respectively instead of the treatment of beef and fourth and the fifth above. The third treatment (Control treatment) was used without dissolving and used with comparison. The results of this study showed that the use of calves beef in 100% which led to high quality improvement (P≤0.01) in each evaluating features and this study also showed a high change and a highly significance (P≤0.01) in diameter and the thickness and weight of disk burger beef. The use of Peas and 25% in manufacturing burger beef which led to give the best results and high significance (P≤0.01) in freshness, flavor, taste and overall aueptiability as compared with other proportions in Peas and Wild Vitch. The use of beef 100% led to more than change in ratios percentages in fish diameter and the weight of burger disk in a highly aspects (P≤0.01) as compared with other treatments. In the case of using Peas in 50% with beef in 50% ration may give you less change in percentage for fish, diameter and the weight of burger disk in significant (P≤0.01) as compared with other proportions. | ||
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