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This document is a dissertation submitted by Magaya Rosemary Natsai in partial fulfillment of a Bachelor of Science Honours Degree in Food Science and Technology at Chinhoyi University of Technology. The dissertation investigates the effects of beetroot extract (Beta vulgaris L.) on the storage stability of beef burger patties. Various concentrations of beetroot extract (0.05%, 0.1%) and BHT (0.04%) were added to beef burger patties which were then stored at 4°C for 9 days. Analysis was performed every 3 da

Author

Peter Moto

Language

EN