Results 61 to 70 of about 2,885 (220)
REVIEW ON THE BURGER EFFECT: BEEF INDUSTRY AND CLIMATE CHANGE
Global Journal of Public Health Medicine, 2020 The world needs to decrease emissions from agriculture, and fossil fuels to halt global warming adequately. Animal-based meals are nourishing and very vital to livings and nutrition in developing nations, though they are a similarly incompetent source. Producing beef is growing further dynamic, yet forests are still being cut down.
openaire +4 more sources
Agribusiness, EarlyView.ABSTRACT Amidst a recent surge in US goat meat imports to meet growing demand, this study contributes to the meat demand literature by examining consumer preferences for goat meat, a relatively healthy and environmentally friendly alternative to other popular meats.
Binod Khanal +2 more
wiley +1 more source
Amelioration of Beef Burger Quality with Lycopene and Aloe vera Supplements [PDF]
Egyptian Journal of Animal HealthBeef burger is one of the most popular and highly demanded meat products. Development of healthier meat products of longer shelf-life is based on innovation of more potent and safe preservation technique.
doaj +1 more source
PREVALENCE OF LISTERIA SPECIES IN MEAT AND MEAT PRODUCTS [PDF]
Veterinary Medical Journal - Giza, 2001 Four hundred and forty samples of meat and meat products, 40 each of (fresh meat, frozen beef, raw ground beef, frozen kofta, frozen ground beef, frozen beef sausage, frozen beef burger, hotdog, frankfurter, luncheon and basterma), were collect- ed from ...
ZIENAB M NIAZI +3 more
doaj +1 more source
Agribusiness, EarlyView.ABSTRACT This paper explores Swedish consumers' protein preferences by estimating the willingness‐to‐pay (WTP) for minced meat and plant‐based proteins in pasta sauce from an in‐store experiment (n = 206) and an online discrete choice experiment (n = 517). On average, the WTP was highest for minced meat.
Emilia Mattsson +3 more
wiley +1 more source
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
, 2018 Inulin, fructooligosaccharide, oat fiber and wheat fiber were added at 3 and 6% level in low-fat beef burger and their performances were evaluated. The low-fat beef burgers were submitted to cooking losses, objective color, texture profile, TBARS value ...
Andrea Carla da Silva BARRETTO (4618456) +8 more
core +1 more source
DETECTION OF ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN SOME MEAT PRODUCTS [PDF]
Assiut Veterinary Medical Journal, 2013 Eighty four meat product samples (minced meat, sausage and beef burger 28 of each) were collected and examined for detection of Staphylococcusaureus.
ALAA EL-DEEIN M. MORSHDY +3 more
doaj +1 more source
Exploring the Impact of Meat Alternative Labeling Regulations on the U.S. Meat Consumption Patterns
Agribusiness, EarlyView.ABSTRACT The global demand for conventional meat continues to rise, but it is also associated with substantial environmental and health challenges. In response, meat alternatives have gained popularity, sparking debates over meat alternative labeling regulations. This study investigates the effects of meat alternative labeling regulations in the United
Jeong Hun Ji, Sang Hyeon Lee
wiley +1 more source
Use of Tarragon (Artemisia dracunculus) essential oil as a natural preservative in beef burger [PDF]
, 2014 Nowdays, adding natural food preservatives is one of the methods for increasing shelf-life. The aim of this study was evaluation of antioxidant activity and antibacterial effects Tarragon (Artemisia dracunculus) essential oil (TEO) in beef burger product.
Rafieian-Kopaei, M. +11 more
core
Bacteriological aspect of meat and poultry meat meals [PDF]
Benha Veterinary Medical Journal, 2015 Ninety random samples were collected from different restaurants in Benha city to evaluate theirbacteriological quality. The mean values of APC, coliform, staphylococcus counts (cfu /g) were 2.69x105 0.47x105, 5.54x103 0.96x103& 2.31 x 103 0.49 x
Rabab Abd El-Fatah +2 more
doaj +1 more source