The influence of cactus (Opuntia ficus-indica (L.) Mill) cladodes powder on improving the characteristics and shelf life of low-fat beef and chicken burgers

This research aims to investigate the influence of using cactus cladodes powder (CP) as a binder at three concentrations (1%, 3%, and 5%) on selected quality characteristics low-fat beef chicken burgers after formulation during freeze storage (-18 °C) for 100 days, in comparison control treatments without CP. Using CP 3% 5% influenced (p < 0.05) proximate composition formulated burgers, while 1% did not significantly. Cooking loss was decreased by 5%. Oxidation stability raw cooked with increased freezing days burger samples. Sensory preferences color, tenderness, juiciness, taste, overall acceptability were improved samples burgers.