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
openaire +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
openaire +2 more sources
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
doaj +1 more source
, 2022 This research evaluates beef burger patties made with meat from animals fed with the addition of 0.0%, 0.5%, 1.0%, and 1.5% lauric acid as a diet supplement.
Santos, Neiri Jean A. +10 more
core +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
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
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
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