Results 31 to 40 of about 343 (136)
Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality [PDF]
Journal of Food and Dairy Sciences, 2018 Date pits powder is considered as a rich source of fiber and polyphones. So, this research was carried out to assess the quality properties of reduced- fat burger as influenced with date pits powder. The prepared burger samples contained date pits powder
E. M. Elsebaie, Rowida Essa
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HACCP in Fresh Frozen Beef Burger: Safety and Quality
, 2021 Food is defined as a substance whether processed, semi-processed, or raw that is intended for human consumption and is essential for nourishment and subsistence of life. HACCP and Food safety with quality are therefore of paramount importance and have drawn attention of all stakeholders.
Mst Nushrat Yiasmin +2 more
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Chemical Preservatives in Some Meat Products [PDF]
Benha Veterinary Medical Journal, 2018 A grand total of 120 random samples of meat products represented by beef burger, beef sausage, beef minced meat and beef kofta (30 of each) were collected from different supermarkets located in Cairo and Giza.The average of nitrite, phosphate, ascorbic ...
Mohamed hassan +3 more
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COMPARATIVE STUDY BETWEEN THE EFFECT OF GAMMA IRRADIATION AND OZONE GAS ON THE INCIDENCE OF E. COLI O157:H7 IN BEEF BURGER SOLD IN ASSIUT GOVERNORATE [PDF]
Assiut Veterinary Medical Journal, 2014 This study aimed to determine the prevalence of E. coli O157:H7 in beef burger, evaluate the effectiveness of gamma irradiation and ozone gas as an antimicrobial intervention on beef burger and evaluate the effect of both on sensory quality of the ...
LUBNA M. EBRAHEEM +2 more
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Street Vended Meat Products as Potential Sources of Staphylococcus aureus [PDF]
Benha Veterinary Medical Journal, 2018 A total of 90 random samples of street vended meat products represented by beef burger, kofta and sausage (30 of each) were collected from several street vendors in Menofyia government. for isolation and identification of S.
Nahla Shawky +3 more
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Heliyon, 2020 Sarcocystis is a genus of eucoccidian parasites, which globally infects humans and various animals. In addition to economic losses in livestock industries, the parasite is a zoonosis that infects humans through contaminated beef and pork with the ...
Sara Ayazian Mavi +7 more
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Quality and acceptability of value-added beef burger
Journal of Veterinary Medical Research, 2010 The sensory quality attributes of coated and uncoated beef burger patties formulated with texture soy granules or vegetables (peas and carrots) were studied in comparison to that of the control ones. Incorporation of textured soy granules significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste and overall ...
F. A. Khalafalla +4 more
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Assiut Veterinary Medical Journal, 2009 Recovery of Salmonella and Escherichia coli from a total number of 60 random samples of different types of packed meat products was evaluated. The collected samples were 30 from each beef burger and luncheon samples.
H.H. ESSA +3 more
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Evaluation of nitrite and sodium chloride in some locally manufactured meat products [PDF]
Benha Veterinary Medical Journal, 2018 This study is for detection of some food additives used on manufacturing of some meat products as nitrite and sodium chloride. A total of 150 random samples of locally manufactured meat products represented by beef burger, Kofta, frankfurter, sausage and
M.A. El- Shater +4 more
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Frontiers in Microbiology, 2019 Beef burger patties are a very perishable food product with a maximum shelf life of 3 days at 4°C, due to a fast decrease of quality parameters and microbial growth.
Lucia Parafati +4 more
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