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Table 4.

The dependence of the yield of the finished product on the amount of structuring mixture

The amount of additive, in% by the mass of minced meat The yield of the finished product, g Mass loss with heat treatment, %
“Steak” “Schnitzel” “Steak” “Schnitzel”
0 (control) 53.0+0.5 75.4+0.5 29.3+0.5 20.1+0.5
0.5 57.5+0.6 76.5+0.7 23.4+0.6 18.0+0.7
1.0 59.8+0.8 78.8+0,8 20.3+0.7 16.3+0.8
1.5 63.2+1.0 81.7+1.1 15.7+1.0 12.6+1.2

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