This study was conducted to determine the acceptability of different levels of oyster mushroom (Pleurotus ostreatus Jacq.) on the quality and acceptability of beef patties in terms of appearance, color, flavor and taste and juiciness. Results of the sensory evaluation showed that there were no significant differences in acceptability among the treatments. The experimental patties were found to be as acceptable as the pure beef patty, control.
The quality of the finished products in terms of appearance, color, flavor and taste and juiciness showed no significant differences with that of the control. All the experimental patties had the same quality characteristics as the pure beef patty.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

Bibliographical References