EFFECT OF FROZEN STORAGE (-20°C) ON SOME BIOGENIC AMINES FORMATION IN BEEF BURGER AND SALTED SARDINE [PDF]
Journal of Food and Dairy Sciences, 2016 Recent trends in food security are promoting an increasing search for trace compounds that can affect human health. Therefore, the objective of current study was determined some biogenic amines namely, histamine, tyramine and cadaverine in beef burger ...
A. El-Karamany
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QUALITY EVALUATION OF FRESH AND REFRIGERATED BEEF BURGER SOLD IN ASSIUT CITY [PDF]
Assiut Veterinary Medical Journal, 2022 The present study aimed to assess the safety and quality of the beef burger sold in Assiut city, Egypt. Hundred random samples of fresh and refrigerated beef burger (50 for each) were collected during the period from August to October 2021 from different
WESAM SAMEEH +4 more
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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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IOP Conference Series: Earth and Environmental Science, 2023 Abstract The study aimed and reached the manufacture of natural bovine burgers that contain a good proportion of protein, fat and ash, while it was noted that the vegetable burgers (eggplant and zucchini) gave a product low in fat and protein as well as in carbohydrates, which is beneficial to the nutrition of obese people as well as a ...
Nathem A. Salih +2 more
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European consumer valuation for cultured beef burger: a multi-country investigation using choice experiments [PDF]
, 2021 Currently, there is an ongoing, uncertain, and controversial debate related to consumers’ valuation for cultured meat. This study investigates and compares, for the first-time British, Spanish, and French consumers’ preferences and willingness to pay ...
Alarcón, Silverio +8 more
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EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER [PDF]
Journal of Food and Dairy Sciences, 2015 The objective of this work was to study the effects of mint and rosemary extracts on the microbiological , chemical properties sensory quality of prepared beef burger during storge. Two types of mint and rosemaryextracts at 3%(w/v( (water and ethanolic)
M. Youssif +4 more
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Effect of Using Sunflower Emulsified Oil on Physical , Chemical and Biological Properties in Low Fat Beef Burger . [PDF]
Journal of Food and Dairy Sciences, 2016 The purpose of this study was to assess the effects of added Sunflower Emulsified Oil (SEO) as fat replacer in preparing low fat beef burger by substitution of fat at the ratio of 5, 7.5 and 10 % respectively.
Rania El-Gammal +3 more
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Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients. [PDF]
J Food SciABSTRACT This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant‐based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze‐dried açaí pulp as an antioxidant and natural colorant, and sesame oil as a substitute for beef fat.
Amaral SMB +9 more
europepmc +2 more sources
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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