Results 1 to 10 of about 343 (136)
Effect of Papaya Wastes on Quality Characteristics of Meat Burger [PDF]
New Valley Journal of Agricultural Science, 2022 Large amounts of fruit byproducts are discarded daily by the food industry, representing a significant loss of nutrients. The present study compared between the bioactive compounds in papaya wastes, including peels and seeds.
Rewaa Ahmed, Asmaa Abdel-Rahman
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Foods, 2023 The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative for ...
Bjørn Petrat-Melin, Svend Dam
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Spices as natural additives for beef burger production [PDF]
Food Science and Technology, 2020 Abstract This study aimed to investigate if the inclusion of different spices in bovine burger affects bacterial growth, lipid oxidation and sensorial characteristics of the products. Four hamburger formulations were prepared: control (without additives), saffron (1%), ginger (1%) and urucum (1%).
Juliana SEDLACEK-BASSANI +3 more
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EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE [PDF]
Journal of Food and Dairy Sciences, 2016 Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Therefore, the objective of current study was determined some biogenic amines namely, histamine, tyramine and cadaverine in beef burger ...
A. El-Karamany
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Novel approach of using nanotechnology for improving meat product quality [PDF]
Egyptian Journal of Animal Health, 2023 A total of 90 random samples of meat products represented by minced fresh beef, beef burger and kofta (30 of each) were collected from various markets in Kalyobia governorate, Egypt to assess their bacteriological profile.
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QUALITY EVALUATION OF FRESH AND REFRIGERATED BEEF BURGER SOLD IN ASSIUT CITY [PDF]
Assiut Veterinary Medical Journal, 2022 The present study aimed to assess the safety and quality of the beef burger sold in Assiut city, Egypt. Hundred random samples of fresh and refrigerated beef burger (50 for each) were collected during the period from August to October 2021 from different
WESAM SAMEEH +4 more
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INCIDENCE OF ILLEGAL SUBSTITUTION OF BEEF WITH INFERIOR-QUALITY ANIMAL SPECIES MEATS SOLD IN KERBALA [PDF]
Basrah Journal of Veterinary Research, 2014 A surveillance study was conducted to determine the rates of mixing beef illegally with other selected animal species meats of inferior quality in Kerbala Governorate.
Bahaa H.Muhammed +2 more
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Effect of Using Sunflower Emulsified Oil on Physical , Chemical and Biological Properties in Low Fat Beef Burger . [PDF]
Journal of Food and Dairy Sciences, 2016 The purpose of this study was to assess the effects of added Sunflower Emulsified Oil (SEO) as fat replacer in preparing low fat beef burger by substitution of fat at the ratio of 5, 7.5 and 10 % respectively.
Rania El-Gammal +3 more
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IOP Conference Series: Earth and Environmental Science, 2023 Abstract The study aimed and reached the manufacture of natural bovine burgers that contain a good proportion of protein, fat and ash, while it was noted that the vegetable burgers (eggplant and zucchini) gave a product low in fat and protein as well as in carbohydrates, which is beneficial to the nutrition of obese people as well as a ...
Nathem A. Salih +2 more
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EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER [PDF]
Journal of Food and Dairy Sciences, 2015 The objective of this work was to study the effects of mint and rosemary extracts on the microbiological , chemical properties sensory quality of prepared beef burger during storge. Two types of mint and rosemaryextracts at 3%(w/v( (water and ethanolic)
M. Youssif +4 more
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