Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats

<table class="table-group" id="tab6"><tr><td><table class="table"><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_left"> </td><td class="align_center">Positive control</td><td class="align_center">Negative control</td><td class="align_center">CBP</td><td class="align_center">2.5% HTB</td><td class="align_center">5% HTB</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">BWG</td><td class="align_center">53.67 ± 5.11ab</td><td class="align_center">35.41 ± 3.11d</td><td class="align_center">38.61 ± 3.61cd</td><td class="align_center">43.66 ± 5.07c</td><td class="align_center">55.11 ± 5.22a</td></tr><tr><td class="align_left">FI</td><td class="align_center">18.67 ± 1.95a</td><td class="align_center">15.66 ± 1.02b</td><td class="align_center">17.31 ± 1.14a</td><td class="align_center">18.11 ± 1.66a</td><td class="align_center">18.33 ± 1.81a</td></tr><tr><td class="align_left">FER</td><td class="align_center">0.095 ± 0.08b</td><td class="align_center">0.075 ± 0.003d</td><td class="align_center">0.074 ± 0.001de</td><td class="align_center">0.080 ± 0.006c</td><td class="align_center">0.100 ± 0.002a</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>BWG: body weight gain; FI: food intake; FER: food efficiency ratio. Values followed by different letters in each row differ significantly.<br/></div></td></tr></table>

<div>Effect of the beef burger fortified with different ratios of husk tomato powder on BWG, FI, and FER of anaemic rats (mean values ± SD).</div>

Journal of Food Quality

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Table 6

Table 6: Quality Characteristics of Beef Patties Fortified with Husk Tomato and the Effect on Tannic Acid-Induced Anaemia in Rats 