Factors influencing consumer purchase intent for meat and meat substitutes
Future Foods, 2023 The availability of new plant-based burgers, designed to address the environmental, health, and ethical issues associated with animal husbandry, represents a significant transition toward the alternative protein market.
Jie Li +4 more
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Consumer‐orientated development of hybrid beef burger and sausage analogues [PDF]
Food Science & Nutrition, 2017 AbstractHybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison ...
Michelle Neville +3 more
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Evaluation of grass carp (Ctenopharyngodon idellus) surimi in beef burger formulation in Egypt [PDF]
Veterinary Medical Journal - Giza, 2011 Four beef burger formulations were produced with 5, 10, 15 & 20% surimi addition, also control pure beef burger group was prepared, to explore the effect of adding surimi to beef burger and evaluate its shelf life during frozen storage.
Gehan kassem
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CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN [PDF]
Journal of Food and Dairy Sciences, 2014 Maltodextrin used as fat replacers in preparing low fat beef burger was added by substitution of fat at the ratio of 2.5, 5 and 7.5%. Gross chemical composition, physical properties, cooking characteristics namely Texture Profile Analysis (TPA), cooking ...
Y. El Sherbini +3 more
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Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers [PDF]
Food Quality and Preference, 2022 This study assessed the effect of providing information on the consumers’ sensory evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40% vegetables). A total of 99 UK consumers with balanced age and gender were recruited.
Grasso, Simona +4 more
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DETECTION OF SALMONELLAE IN SOME MEAT PRODUCTS [PDF]
Kafrelsheikh Veterinary Medical Journal, 2014 A total of 150 samples of meat products (34 sausage, 35 beef burger, 39 minced meat and 42 luncheon samples) were collected randomly from different markets at Kafr-El-sheikh and El-Gharbiah governorates on Egypt .the samples were examined for isolation ...
Reda M. Ibrahim +2 more
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THE ROLE OF FAST FOOD IN TRANSMITTING SOME BACTERIAL HAZARDS TO CONSUMERS [PDF]
Assiut Veterinary Medical Journal, 2016 Thirty samples of ready to eat Kofta, beef burger and sausage sandwiches (10 from each) were collected from street vendors and another thirty samples of the same products (10 from each) were collected from different restaurants all were sourced from ...
LUBNA MOHAMMED IBRAHIM +1 more
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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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Examination of the nutritional composition of alternative beef burgers available in the United States [PDF]
International Journal of Food Sciences and Nutrition, 2021 Alternative meat products provide help to reduce the consumption of meat; however, consumers are concerned with the nutritional quality of the novel and traditional plant-based burgers. The objective is to analyse the nutritional profile of commercially available burgers in the U.S. in the categories of beef, imitation, and veggie.
Elizabeth, Cole +3 more
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Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb [PDF]
Journal of Food and Dairy Sciences, 2018 Fortification of food products with herbal plants to improve their functionaland nutritional properties has currently found great effort. Therefore, the present study was designed to characterize the marjoram herb and using it in preparation of beef ...
M. Ali, W. Badawy
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