Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp

Table 4

Cooking characteristics of roasted camel meat burger as affected by adding various levels of UBDF as a fiber source.

Burger samples	Cooking characteristics (%)
	Shrinkage	Cooking loss	Cooking yield
0.0%
2.5%
5.0%
7.5%
10.0%
15.0%

Camel meat burgers partially substituted with UBDF pulp as a fiber source. ^a,b,cNo significant difference () between any two means within the same column with the same superscripted letters.