Results 51 to 60 of about 2,885 (220)
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
openaire +2 more sources
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
openaire +1 more source
RETRACTED: Safety of Commercially Available Beef Burger in Saudi Arabia [PDF]
Coatings, 2021 The safety of meat has been at the forefront of societal concerns in recent years, and indications exist that challenges to meat safety will continue in the future. Major meat safety issues and related challenges include the need to control traditional and emerging pathogenic microorganisms, such as increased virulence and low infectious doses or ...
Eman Al-Thubaiti +5 more
openaire +1 more source
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
doaj +1 more source
Exploring the impact of acorn extract on the quality and taste of beef meat burgers
Revista Mexicana de Ingeniería Química, 2023 This study aimed to investigate the effects of extracts obtained from valonia (Quercus ithaburensis), sessile (Quercus petraae) Biotecnologia / Biotechnology and holy oak (Quercus ilex) acorns on the total phenolic content and antioxidant activity (DPPH radical scavenging activity), physicochemical (color,245 pH,Modelaolipidande la ...
Akcan, T. +3 more
openaire +5 more sources
Detection of starch and hydroxyproline content in some meat products [PDF]
Benha Veterinary Medical Journal, 2018 This study is for detection some food additives used on manufacturing of some meat products as starch and hydroxyproline. A total of 150 random samples of locally manufactured meat products represented by beef burger, Kofta, Frankfurter, Sausage and ...
M.S. Shanab +4 more
doaj +1 more source
Fennel (Foeniculum vulgare) Extracts as Potential Antioxidants in Beef Burgers
Meat Technology, 2023 The effect of fennel (Foeniculum vulgare) essential oil (EO) and fennel supercritical fluid extracts (SFE1 and SFE2) on lipid oxidation of beef burgers was investigated. The basic formulation of beef burgers was obtained by manually mixing fresh minced beef meat with the table salt (2%).
Milo Mujović +5 more
openaire +2 more sources
Enterobacteriaceae in Meat Products Sold by Street vendors [PDF]
Benha Veterinary Medical Journal, 2015 Eighty random samples of beef burger, kofta, hawawshi and variety meat (20 of each) were collectedfrom different street vendors in Cairo governorate to evaluate their value of Enterobacteriaceae.
Samar Helmy +2 more
doaj +1 more source
Consumers' perception of beef burgers with different healthy attributes
LWT - Food Science and Technology, 2014 Abstract Although the demand for healthy foods has increased, the desire for convenience prevails. Thus, there is an opportunity to popularize convenient yet healthy food. Despite efforts investigating the technical feasibility of achieving healthy attributes in meat products, few studies have addressed consumer perceptions regarding these products ...
Mayra Monteiro Viana +2 more
openaire +1 more source
Are all meats substitutes? A basket‐and‐expenditure‐based approach
Agribusiness, EarlyView.Abstract This study examines the relationship among animal‐based meat and plant‐based meat alternatives (PBMAs) using a basket‐and‐expenditure‐based choice experiment. In particular, we examine whether animal‐based meat products are substitutes or complements with PBMAs.
Clinton L. Neill, Logan L. Britton
wiley +1 more source