Nutritional and Environmental Sustainability of Lentil Reformulated Beef Burger [PDF]
Sustainability, 2020 Numerous studies have shown that replacing a portion of beef with plant-based foods in daily diets of high-income nations can improve health, nutrition, and environmental consequences globally. Pulses are one of the major plant-based protein foods shown to have both environmental and nutritional benefits.
Abhishek Chaudhary, Denis Tremorin
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Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes
Polish Journal of Food and Nutrition Sciences, 2021 Aside from the possible health benefit of dietary consumption of glucosamine (GlcN), studies have also reported its flavour enhancing properties in varying food products.
Philip Soladoye +3 more
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Теория и практика переработки мяса, 2021 The objective of this study was to investigate the effect of using the orange albedo (OA) on the quality attributes of low fat beef burger. The analysis included: chemical composition, water-holding capacity, cooking loss% and pH values as well as ...
A. A. Baioumy, T. G. Abedelmaksoud
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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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Use of Stabilized rice bran for preparing Beef Burger
Romanian Biotechnological Letters, 2022 This study was performed to investigate the effect of thermal processing (microwave oven, roasting by dry heat at 130°, for 10 and 20 min. and steaming by using an autoclave under atmospheric pressure for 10 and 20 min.) on the stability of rice bran and the utilization of microwave stabilized rice bran as fat replacers in preparing a low-fat beef ...
HAGER IBRAHIM EL-DAKARANY +5 more
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Nutritional composition, protein digestibility and mineral bioaccessibility of plant-based burgers compared with a beef burger [PDF]
, 2021 Background. Food production is the largest cause of global environmental change with animal protein being the dietary group with the strongest impact, especially ruminant meat. In contrast, plant-based foods cause fewer adverse environmental effects, but they typically contain anti-nutritional factors that reduce protein digestibility and mineral ...
Gamez Fernandez, Marta Maria
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Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life. [PDF]
Foods, 2022 The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products.
Roila R +8 more
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The Gelatin-Coated Nanostructured Lipid Carrier (NLC) Containing Salvia officinalis Extract: Optimization by Combined D-Optimal Design and Its Application to Improve the Quality Parameters of Beef Burger. [PDF]
Foods, 2023 The current study aims to synthesize the gelatin-coated nanostructured lipid carrier (NLC) to encapsulate sage extract and use this nanoparticle to increase the quality parameters of beef burger samples.
Malekmohammadi M +5 more
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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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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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