Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties

Table 3

Cooking properties of cooked beef patties with different concentrations of PEF.

Parameters	Cooking yield (%)	Moisture retention (%)	Fat retention (%)	Diameter reduction (%)	Thickness reduction (%)
Control	^b	^d	^c	^a	^a
2.5% PEF	^a	^c	^b	^b	^b
5% PEF	^a	^b	^a	^b	^b
7.5% PEF	^a	^a	^a	^c	^b

Values are of 3 determinants, . ^a,b,c,dMeans in the same column followed by different letters are significantly different (). PEF: purple eggplant flour.