Results 91 to 100 of about 343 (136)
Current situation of some residues in common meat products [PDF]
Egyptian Journal of Animal HealthThis study was designed to evaluate some synthetic hormones and total aflatoxin residues in meat and poultry products using Enzyme-linked ImmunoSorbent Assay (ELISA) method.
doaj +1 more source
Micronized salt and yeast extract as strategies for sodium reduction in beef burgers
Meat ScienceThis study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and four formulations with 50% salt reduction: RR (0.875% regular salt), RM (0.875% micronized salt), RM1 (0.875% micronized salt +1 ...
Letícia Prado, Santana +5 more
openaire +2 more sources
Antioxidant And AِNtimicrobial Properties Of Peptides As Bioactive Components In Beef Burger
, 2014 Dried soy protein hydrolysate powder was added to the burger in order to enhance the oxidative stability as well as decreases the microbial spoilage. The soybean bioactive compounds (soy protein hydrolysate) as antioxidant and antimicrobial were added at level of 1, 2 and 3 %.Chemical analysis and physical properties were affected by protein ...
F. M. Abu-Salem +4 more
openaire +1 more source
Sensory profile of beef burger with reduced sodium content
, 2015 This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA). The samples´ microbial, physical and chemical composition was evaluated.
Carvalho, Camila Barbosa +5 more
openaire +1 more source
Effect of ammonium hydroxide on the quality of beef burgers
Contemporary Engineering Sciences, 2018 Diofanor Acevedo Correa +2 more
openaire +1 more source
ESCHERICHIA COLI AS A POTENTIAL PATHOGEN IN BEEF BURGER [PDF]
Kafrelsheikh Veterinary Medical Journal, 2008 openaire +1 more source
Bacteriological quality of beef burgers in Assiut City [PDF]
Assiut Veterinary Medical Journal, 2003 openaire +1 more source
Evaluation of beef-burger in some Egyptian markets [PDF]
Annals of Agricultural Science, Moshtohor, 2018 openaire +1 more source
Scientific ReportsA total of sixty commercial beef products, represented by minced meat, sausage, kofta, and burger, with fifteen samples per product, were collected randomly from different markets in Assiut city, Egypt.
Heba F. Kamaly +3 more
doaj +1 more source
Natural nano soy proteins for improvement of beef burgers quality [PDF]
Egyptian Journal of Chemistry, 2019 dina azab +4 more
openaire +1 more source