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

Table 5

Cooking characteristics of roasted camel meat burger as affected by replacing fat with different levels of UBDF pulp.

Burger samples	Cooking characteristics (%)
	Shrinkage	Cooking loss	Cooking yield
0%
50%
75%
100%

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