Results 131 to 140 of about 2,885 (220)
Meat products are highly perishable and prone to deterioration, which poses potential health hazards. This research aims to assess the efficacy of encapsulated oregano essential oil (EOEO) as a natural preservative agent to maintain the chemical and ...
Fathy M. Mehaya +4 more
core +1 more source
Development of cosmos caudatus (Ulam Raja)-enriched beef burger.
An Ulam Raja Extract with the highest yield and showed a high ORAC value was prepared. This has been code-named "UREXl". UREXI has been added into beef burger and subjected to a frozen storage.The extract showed good protection ability against fat ...
Mat Easa, Azhar
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Application of improved biphasic gel systems in beef and plant-based burger patties
Fats have been a major concern among consumers for decades. Due to this concern, products with label claim such as “reduced fat” have increased in popularity within the shelves of retail stores across the world. In addition, consumers are also opting for
Bludau, Sarah Elizabeth
core +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
Quality assessment of local and franchise beef and chicken burgers [PDF]
, 2000 Six brands of local beef and chicken burgers, three brands of franchise beef and two brands of franchise chicken burgers were evaluated for proximate composition, myoglobin and meat content, colour (L, a, b values) and microbiology composition i.e ...
M. N., Nuri +3 more
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Big Bite Burger / Nurul Khairunnisa Mustafar ... [et al.] [PDF]
, 2006 Nowadays in Malaysia there are many entrepreneurs involves in business especially in food manufacturing. Since there are many women who are working and did not have time to cook for their family, BIG BITE BURGER has taken this advantage to open a ...
A. Rahman, Nurul Murni +4 more
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Effect of ammonium hydroxide on the quality of beef burgers
Contemporary Engineering Sciences, 2018 Diofanor Acevedo Correa +2 more
openaire +1 more source
, 2019 This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger.
Selani, Miriam Mabel. +7 more
core +1 more source
ESCHERICHIA COLI AS A POTENTIAL PATHOGEN IN BEEF BURGER [PDF]
Kafrelsheikh Veterinary Medical Journal, 2008 openaire +1 more source
The current study aimed to create a chitosan-based coating enriched with peanut skin extract (PSE) at a concentration of 0.5, 1 and 1.5%, and evaluate its impact on the physicochemical, microbiological and sensory characteristics of fresh beef burger ...
Badawy, Ahmed +3 more
core +1 more source