Effect of frying time on the chemical and organoleptic characteristics of beef burgers

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dc.contributor.advisorLászló, Stündl
dc.contributor.authorMunkhbat, Zul-Erdene
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-11-10T12:38:54Z
dc.date.available2020-11-10T12:38:54Z
dc.date.created2020-10-25
dc.description.abstractHamburger (ground beef patty) is the most popular food; it is one of the most popular meat products and a multi-billion-dollar business globally.Nowadays, some people considering eating meat, especially overburnt meat, increases the risk of many diseases. They do not eat overcooked meat because of its colour (dark brown/black), and it is associated with carcinogenic effects. Researchers have noted that overcooked meat can cause cancer in people and animals, e.g., tumors of the colon, prostate, lungs, skin, breast, liver, and gastrointestinal tract are connected with meat production containing acrylamide and HAAs. During this research, the main goals were to assess how cooking time affects the primary physical, chemical, and organoleptic parameters of beef burgers and find the evidence/refutation between overcooked meat and the health concern of cancer. For result beef hamburger consumption is not associated with either type of cancer and health risk.hu_HU
dc.description.courseFood Engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent37hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/298239
dc.language.isoenhu_HU
dc.subjectEffect of frying time of beef burgerhu_HU
dc.subjectbeef meathu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleEffect of frying time on the chemical and organoleptic characteristics of beef burgershu_HU
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