This work investigated the impact of different cooking procedures (pan frying, air frying, and oven baking) on the physicochemical properties of beef and plant-based patties, in particularly the influence of cooking temperature and time on the appearance, texture, cooking loss, and shrinkage.
This work has been published in the Journal of Agriculture and Food Research. Giang, as a undergrad, made a huge contribution to this paper, including the conception of this project, performing experiments, and writing up the first draft, etc. Lu and Julain also provided valuable guideness on the production of this work. Congraduations to them again.
Please read more from the published paper.