Results 11 to 20 of about 5,435 (180)
Jurnal Sain Peternakan Indonesia, 2023 One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour.
Andi Nurul Mukhlisah +3 more
doaj +1 more source
DETERMINATION OF CHEMICAL PARAMETERS OF BEEF AND ITS PRODUCTS [PDF]
Assiut Veterinary Medical Journal, 2011 A total of 120 samples of frozen beef and its products (beef burger, kofta and sausage), 30 samples of each, were collected from different supermarkets in Alexandria governorate to evaluate their chemical quality.
MERVAT KAMAL IBRAHIM RAGAB
doaj +1 more source
ASSESSMENT OF NITRITE AND SORBIC ACID SALTS LEVEL IN SOME MEAT PRODUCTS AND THEIR PUBLIC HEALTH SIGNIFICANCE [PDF]
Assiut Veterinary Medical Journal, 2011 One hundred twenty samples of some meat products (30 each of sausage, pastrami, corned beef and canned luncheon beef) were randomly purchased from Port-Said markets.
H. FARAG, NOHA ABD-EL-FATAH
doaj +1 more source
ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY [PDF]
Journal of Food and Dairy Sciences, 2009 The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic ( butylated hudroxy anisol, BHA ) antioxidants exhibited strong and close antioxidative activities of ...
Y. Ebrahim, Mona Zake
doaj +1 more source
Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods [PDF]
Benha Veterinary Medical Journal, 2017 A total of 100 random samples of ready- to – eat sandwiches of beef products of kofta , liver, shawerma, and sausageproducts (25 samples of each ) were collected from different fast food services in different districts at Kaliobia governorateto be ...
Mostafa Afifi +3 more
doaj +1 more source
ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY [PDF]
Journal of Plant Production, 2008 The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic ( butylated hudroxy anisol, BHA ) antioxidants exhibited strong and close antioxidative activities of ...
Y. Ebrahim, Mona Zake
doaj +1 more source
Nutrient Composition of Retail Samples of Australian Beef Sausages [PDF]
Nutrients, 2015 Some nutrient data for beef sausages in Australia’s food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015.
Cunningham, Judy +3 more
openaire +2 more sources
Tropical Animal Science Journal, 2020 Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various ...
G. L. Meristica, J. Gumilar, K. Suradi
doaj +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
Consumer‐orientated development of hybrid beef burger and sausage analogues [PDF]
Food Science & Nutrition, 2017 AbstractHybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison ...
Michelle Neville +3 more
openaire +2 more sources