Fortification of hamburger with calcium, vitamin A, and ascorbic acid
1977
Kilgore, Lois T. | Watson, Kyra | Wren, Nan | Rogers, R.W. | Windham, Frances
Extract: Patties were prepared from ground beef some with and some without calcium, vitamin A, or ascorbic acid, either singly or in various combinations. After cooking, the patties were mixed with buns and mayonnaise, ground, and then fed to weanling rats. No single added nutrient or combination of added nutrients seemed to affect flavor, texture, or cooking losses of fat or water. Fortification with calcium and ascorbic acid increased liver storage of vitamin A and decreased liver: body weight ratios.
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