Results 31 to 40 of about 5,435 (180)

ASSESSMENT OF MONOSODIUM GLUTAMATE (MSG), SENSORY, PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY IN SOME MEAT PRODUCTS [PDF]

Assiut Veterinary Medical Journal
This study aimed to assess the values of one of the harmful food additives used in food production, monosodium glutamate (MSG). A total of 60 random samples of some frozen meat products included beef burger, sausage, beef kofta and chicken nuggets (15 ...
SALMA, BAKRY, ABD-EL-MALEK, A.M., AMINA, ElRAIS 3   +2 more
doaj   +1 more source

POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE [PDF]

Journal of Food and Dairy Sciences, 2016
This study was carried out to investigate the effect of polyphenols extracted from grape seeds (GPE) on chemical composition, lipid oxidation and microbial growth in raw beef sausage which was made with (0.01%) or without nitrite during frozen storage at
A. Morsy, Amal Sedki, Noha Mosa, A. El-Zainy   +3 more
doaj   +1 more source

Specific Species DNA Amplification as a Halal Authentication Method in Sausage Based on Genetic Markers

Jurnal Agripet, 2023
. Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages.
Nurul Purnomo, Musdalifa Mansur, Angga Nugraha, Muh. Ihsan A. Dagong, Asmuddin Natsir   +4 more
doaj   +1 more source

Biogenic Amines as Serious Residues in Some Meat Products Marketed in Qalyubia, Egypt. [PDF]

Benha Veterinary Medical Journal, 2022
Biogenic amines are undesirable components that result from the proteolytic activity and amino acid decarboxylation activity of undesired contaminating microbial flora present in food which make them of great concern in food hygiene and public health ...
Reham Baz, Saad Saad, Mohamed Hassan, Amina Elrais   +3 more
doaj   +1 more source

A STUDY ON THE EFFECT OF GARLIC AND NIGELLA SATIVA ON SOME FOOD POISONING BACTERIA ISOLATED FROM READY-TO-EAT MEAT SANDWICHES IN ALEXANDRIA CITY [PDF]

Assiut Veterinary Medical Journal, 2008
One hundred random samples of ready-to-eat sausage, beef burger, shawarma and liver sandwiches (25 of each) were obtained from food restaurants and street-vendors with different sanitation levels in AlexandriaCity.
HANAA H.A. EL-MOSSALAMI, A.A. ABD-EL-RAHMAN, MAGDY, M.E.   +2 more
doaj   +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, M.S Shanab, Reham A. Amin, M.A Hassan, M.S Saad   +4 more
doaj   +1 more source

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, M.A El- Shater,, Reham A. Amin, M.A Hassan, M.S Saad   +4 more
doaj   +1 more source

Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea [PDF]

Journal of Food and Dairy Sciences, 2019
This study was aimed to produce a new low coast product with significant nutritional value using partially replacement of beef meat with milled flaxseeds and chickpea flour.Two sausage formulas were prepared, using 10% flaxseed in formula 1 (F1) and 20% chickpea flour in formula2 (F2) which found to be the most palatable ratios according to the sensory
Gad EL Rab, Zeinab, Youssef, M., Khalifa, A., Limam, Safaa, Mostafa, B.   +4 more
openaire   +2 more sources

Production and Quality Evaluation of Probiotic Beef Sausage

Pakistan Journal of Nutrition, 2019
Background and objectives: The growing concern of consumers regarding food health and safety issues has led to the development of products that promote health and well-being beyond its nutritional effect. The objective of this study was to develop fermented sausages, incorporating probiotic bacteria as well as determine the viability, bio-chemical ...
Ndife Joel, Offor Nelly, Awogbenja Dehinde   +2 more
openaire   +1 more source

Physico-chemical and Sensory Characteristics of Beef Sausage with the Addition of Modified Porang Glucomannan (Amorphophallus muelleri Blume) Oleogel

Agritech
Fat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta, Ambar Rukmini, Umar Santoso, Supriyadi Supriyadi, Sri Raharjo   +4 more
doaj   +1 more source