Forming burgers at low pressure protects ground meat characteristics

Shape, shrinkage and bite after frying and during consumption are important final product quality factors for chicken burgers. These factors are determined by the interacting effects of processing conditions and meat composition. This article can also be found at PPM, volume 2, no. 1   Join 31,000+ subscribers Subscribe to our newsletter to stay updated about all the need-to-know content in the poultry sector, three times a week. [gravityforms id="4