Characteristics of beef burger as influenced by various types of lemon albedo

Citrus fruits are mainly used for juice, oil and pectin production and are underutilized sources for dietary fibre and antioxidants. This work examined the effects of lemon albedo on chemical, physicochemical and sensory properties of beef burgers especially to improve cooking properties. Besides reduced cooking losses citrus fibre seems to have potential as alternative to conventional fillers in meat product.