Results 41 to 50 of about 5,435 (180)
Bacteriological and molecular studies on antibiotic resistant Escherichia coli isolated from meat and its products in Kaliobia, Egypt [PDF]
Benha Veterinary Medical Journal, 2019 The present study was performed on 175 random samples of fresh meat and meat products viz: Sausage, beef burger, luncheon and Kofta (35 for each), were collected from different shops at Kaliobia Governorate for detection the prevalence of E.
Ahmed Ali Elsayed
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Physical and biochemical quality properties of fermented beef sausages: Bez sucuk [PDF]
Acta Alimentaria, 2016 In this study, sucuk samples were obtained from 12 different manufacturers to evaluate some physical and biochemical properties of fermented beef sausages named as “bez sucuk”. It was seen that the titratable acidity values were between 1.02% and 2.25% lactic acid, and pH values of the samples ranged from 5.08 to 5.63 (P<0.05).
Çiçek, Ü., Köse, T.
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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 ...
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage.
Eny Sri Widiastuti +3 more
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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
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Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
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FOOD POISONING MICROORGANISMS IN SOME LOCAL MEAT PRODUCTS [PDF]
Veterinary Medical Journal - Giza, 1996 One hundred samples of Minced meat, beef burger, Sausage, Basterma and Luncheon (20 samples each) collected from different shops in Cairo and Giza were examined for the presence of Salmonellae, EPEC, Staph aureus, Yersinia enterocolitica and Listeria ...
A. ABD EL-AZIZ +3 more
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Effect of Bee Honey in Safety and Storability of Beef Sausage
Pakistan Journal of Nutrition, 2013 The effect of bee honey addition on the safety and storability of beef sausage was evaluated. Beef sausage was processed by the addition of different concentrations (0.0, 2.5, 5.0 and 7.5%) of bee honey. The processed beef sausage was packaged in poly ethylene bags and refrigerated at 4°C±2 for up to 9 days.
Rabaa A. Mohammed +2 more
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Business Strategy and the Environment, EarlyView.ABSTRACT Industrial symbiosis (IS) represents a key strategy for industrial decarbonisation (ID) by converting one industry's waste into valuable inputs for another, reducing emissions and resource extraction. Scientific studies have explored the concept, implementation approaches and theoretical foundations of IS.
Marzieh Dehghan Niri +2 more
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The Quality Characteristics of Beef Sausage with the Addition of Gynura procumbens
Korean journal of food and cookery science, 2015 Abstract The purpose of this study was to determine the optimal mixing ratio of Gynura procumbens and milk in the preparation of beef patties. The experiment was designed according to the central composite design for estimating the response surface, demonstrating 10 experimental points including 2 replicates for Gynura procumbens and milk. The physical,
Young Il Park, Hee Sun Jeong, Nami Joo
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