EFFECTS OF INCLUSION OF OYSTER MUSHROOM (Pleurotus sajor-caju) ON THE PHYSICO-CHEMICAL, SENSORY AND MICROBIAL PROPERTIES OF HAMBURGER

📄 Project Abstract

Meat is the flesh or muscular tissue of animals (Fox and Cameron, 1977). Similarly, Forrest et al, (1975) defined meat as the flesh of animals which is suitable for use as food. Although meat eating remains at a high level, there have been distinct changes in the type of meat eaten (Varnam and Sutherland, 1995). The most striking is the rise in consumption of poultry and sea food and less red meat (Kinsman, 1994). It was further emphasized that the success of fast-food outlets means that increasing quantities of beef and, to a lesser extent, other meats are eaten as burgers and similar products. Still according to Kinsman (1994), meat is the preferred food eaten at home. Mushroom is the fleshy, spore bearing fruiting body of a fungus, typically produced above ground on soil or on its food source (Moore, 2003). Mushroom is more of common application to macroscopic fungi fruiting bodies than one having precise taxonomic meaning (Chang and Miles, 2004). However, according to Bahl (2000), ...