Results 81 to 90 of about 343 (136)
Are all meats substitutes? A basket‐and‐expenditure‐based approach
Agribusiness, Volume 42, Issue 3, Page 954-974, Summer 2026.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
A COHORT STUDY ON SHIGA TOXIN PRODUCING E. COLI O157:H7 ISOLATED FROM SOME MEAT PRODUCTS IN ASSIUT GOVERNORATE AS A CAUSE OF BLOODY DIARRHEA IN CHILDREN [PDF]
Assiut Veterinary Medical Journal, 2015 The present study was conducted to investigate the presence of E. coli especially E. coli O157:H7 and to detect the presence of the stx1 and stx2 genes in isolates derived from a total of 80 samples including 20 samples each of frozen beef burgers ...
doaj +1 more source
, 2021 Background. Food production is the largest cause of global environmental change with animal protein being the dietary group with the strongest impact, especially ruminant meat. In contrast, plant-based foods cause fewer adverse environmental effects, but they typically contain anti-nutritional factors that reduce protein digestibility and mineral ...
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Food Safety and Health, Volume 4, Issue 3, Page 561-573, July 2026.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
Microbiological Safety Of Raw Minced Beef And Beef Burgers On Retail Sale In Ireland (11Ns1)
, 2013 This survey investigated the prevalence of Salmonella and verotoxigenic Escherichia coli (VTEC) in samples of raw minced beef and raw beef burgers from retail outlets and catering premises in Ireland. Salmonella (identified as Salmonella Dublin) was detected in 0.1% of samples (1/983). E.
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How Does Replacement of Beef with Agushie Impact the Nutritional and Eating Quality of Beef Burgers?
Food Science & Nutrition Technology, 2020 The main research objective was to study the influence of using agushie on proximate composition and eating quality of beef burgers. Cooking yield and pH of burgers produced with or without agushie were also studied. Boneless beef was used as the meat ingredient and portions of the beef were replaced with ground agushie at 0% (control), 13%, 26% and 39%
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INCIDENCE OF MEAT PRODUCTS ADULTERATION USING DIFFERENT TECHNIQUES [PDF]
Assiut Veterinary Medical JournalA total of sixty samples of cooked beef products (burger, sausage and beef hawawshi, 20 samples from each) had been collected from some restaurants in the Gharbia district in Egypt.
HALA GAAFAR +3 more
doaj +1 more source
DETECTION OF NATIVE AND MODIFIED SOYBEAN IN SOME MEAT PRODUCTS IN ASSIUT CITY, EGYPT [PDF]
Assiut University Bulletin for Environmental Researches, 2010 : High meat prices prompted the meat industries in Egypt to produce various meat brands extended with soybean proteins. Genetically modified foods are often in the news.
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Frontiers in NutritionIntroductionSandwiches are commonly consumed in the United States. This study summarizes contributions of beef sandwiches to energy and select nutrient intakes.MethodsBeef sandwiches were categorized as beef burger sandwiches (hamburgers or cheeseburgers)
Mary M. Murphy +2 more
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FoodsBeef production and consumption generate significant environmental and health costs for society, negative externalities that are not generally reflected in retail prices. Plant-based meat alternatives (PBMAs) are products designed to emulate conventional
Mauricio R. Bellon +2 more
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