Alternative fat substitutes for beef burger: technological and sensory characteristics [PDF]
Journal of Food Science and Technology, 2014 This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes.
Bastos, Sabrina C. +7 more
openaire +2 more sources
Bacteriological studies on some food borne bacteria isolated from Chicken meat and meat products in Kaliobia Governorate [PDF]
Benha Veterinary Medical Journal, 2015 A total of 125 random samples of fresh chicken, meat beef and beef meat products viz: minced meat,beef burger and sausage (25 for each), were collected from different shops in Benha city.
Aya El-Said +3 more
doaj +1 more source
Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage [PDF]
Applied and Environmental Microbiology, 2016 ABSTRACT Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity.
Ferrocino, I. +5 more
openaire +4 more sources
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
openaire +1 more source
ASSESSMENT OF MONOSODIUM GLUTAMATE (MSG), SENSORY, PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY IN SOME MEAT PRODUCTS [PDF]
Assiut Veterinary Medical JournalThis study aimed to assess the values of one of the harmful food additives used in food production, monosodium glutamate (MSG). A total of 60 random samples of some frozen meat products included beef burger, sausage, beef kofta and chicken nuggets (15 ...
SALMA, BAKRY +2 more
doaj +1 more source
Assessment of the Nutritional Status of Beef and Low-Fat Beef Burger
Frontiers in Science, 2012 Four fat replacers (carrageenan, carboxy methyl cellulose, soy flour and goat (Chevon) meat were added at three levels (0.3, 0.5 and 1%), (1.5, 3 and 4.5%), (5, 10 and 15%) and (25, 50 and 100%) to prepared low-fat beef burger. Chemical, caloric values, thiobarbutric acid, total volat ile basic nitrogen, and nitrogen compounds (total soluble nitrogen ...
Mohamed K. E. Youssef +3 more
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Bacteria associated with some returned meat products [PDF]
Veterinary Medical Journal - Giza, 2014 A total of 135 random samples of some returned meat and poultry final products were collected from market in Cairo governorate for which isolation and identification of E. coli 0157: H7, S. aureus and Salmonella serovars.
Hatem E, Hejazi I, ElMossalami K
doaj +1 more source
EFFECT OF COOKING METHODS ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT BEEFBURGER WITH ADDED OAT AS FAT-REPLACER [PDF]
Journal of Food and Dairy Sciences, 2007 The present study was carried out to produce low-fat beef burger using oat at 1.5, 2.5 and 4%as fat-replacer and some natural additives to improve flavor and as preservative materials.
Mona Ibrahim +3 more
doaj +1 more source
BACTERIOLOGICAL ASSESSMENT OF SOME READY-TO-EAT FOODS [PDF]
Kafrelsheikh Veterinary Medical Journal, 2009 A total of sixty random samples of grilled chicken, chicken luncheon, beef shawerma, beef burger, yoghurt and veta cheese (10 samples of each) were collected from different cafeterias in Giza Governorate and examined bacteriologically. Our study revealed
A. H. Mahmoud +2 more
doaj +1 more source
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
doaj +1 more source