Palm Fats as Animal Fat Analogues in Beef Burgers

Palm fat and red palm fat were used to replace beef fat in beef burgers. The vitamin E content was higher in palm fat burgers and red palm fat at 428 and 367 μg/g, respectively. Replacing beef fat with palm fat decreased cholesterol to 87 mg and 92 mg/100g (16-24%) in raw and cooked beef burgers, re...

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Bibliographic Details

Main Authors:	Wan Rosli, W. I., Babji, A.S., Alina, A. R., Mohd Suria, A. Y., Foo, S. P.
Format:	Article
Language:	en
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2003
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32977/1/AFJ-2002-20-PalmFats_12%284%29191-197%282003%29_MUHA.pdf http://eprints.usm.my/32977/ http://www.ifrj.upm.edu.my
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