The cooking process led to water ev

The cooking process led to water evaporation and lipid migration, and the intensity of such changes is known to affect product acceptance (Sánchez-Zapata et al., 2012).
Moisture and fat retention were similarly affected by PFA addition.
Control pork burgers showed lower fat retention and moisture retention (p b 0.05) than the pork burger added with PFA and it did in a concentration-dependent manner.