Results 51 to 60 of about 5,080 (184)

POTENTIAL USE OF OKARA AS MEAT REPLACER IN BEEF SAUSAGE

Jurnal Teknologi, 2016
Processed meat products are particularly unhealthy because of high fat, preservative and salt content. This study is carried out with the aim to determine the physicochemical and sensorial properties of sausage incorporated with okara flour. There were four different sausage formulations labelled as Control (0% okara flour, 100% beef), F1 (10% okara ...
Noriham, A., Muhammad Ariffaizuddin, R., Noorlaila, A., Faris Zakry, A. N   +3 more
openaire   +1 more source

A Mixed‐Method Study on Gender and Intrahousehold Differences in Food Consumption From Khatlon Province, Tajikistan

Maternal &Child Nutrition, EarlyView.
ABSTRACT Tajikistan faces significant food insecurity and multiple forms of malnutrition in its population, with women particularly at risk. Social norms related to gender and intrahousehold hierarchy are pervasive. Yet, how gender impacts dietary intake in Tajikistan remains to be studied.
Sarah M. L. Pechtl, Mohru Mardonova, Tanzila Ergasheva, Isabel B. Lambrecht   +3 more
wiley   +1 more source

Dietary PUFA Intervention Affects Fatty Acid- and Micronutrient Profiles of Beef and Related Beef Products

Foods, 2013
The study investigated the dietary impact of 18:3n-3 vs. 18:2n-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof
Dirk Dannenberger, Karin Nuernberg, Andrea Herdmann, Gerd Nuernberg, Elke Hagemann, Walter Kienast   +5 more
doaj   +1 more source

Length and Framing of Anti‐Junk Food Ads Impact Inclinations to Consume Junk Food Among Normal Weight, Overweight, and Adults With Obesity

Health Promotion Journal of Australia, Volume 37, Issue 2, April 2026.
ABSTRACT Background Unrestricted junk food advertising increases the risk of short‐term junk food consumption among viewers. We aimed to estimate the impact of junk food and anti‐junk food advertisements differing in length and framing on junk food consumption inclinations.
Ross C. Hollett, Brennen Mills, Stephanie L. Godrich, Julia Butt, Gina S. A. Trapp   +4 more
wiley   +1 more source

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Food Research, 2017
The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory ...
Hidayat, B.T.,, Wea, A., Andriati, N.
doaj   +1 more source

Evaluation of celery extract as a natural alternative to sodium nitrite in fresh chicken sausages during refrigerated storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2251-2258, 15 March 2026.
Abstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Ana Caroline Silvestre Barbosa Alessi, Nathália Letícia Hernandez Brito, Adriana Aparecida Droval Arcain, Flávia Aparecida Reitz Cardoso   +3 more
wiley   +1 more source

PREVALENCE OF MULTIDRUG-RESISTANT Staphylococcus aureus AND Salmonella Enteritidis IN MEAT PRODUCTS RETAILED IN ZAGAZIG CITY, EGYPT

Slovenian Veterinary Research, 2018
This study aimed to monitor the hygienic status of fresh minced meat, smoked sausage and fresh beef burger (50 samples, each) retailed in Zagazig city, Egypt.
Alaa Eldin M.A. Morshdy, Wageh S. Darwish, Waiel M. Salah El-Dien, Sahar M. Khalifa   +3 more
doaj   +1 more source

Beyond Labels: Exploring Consumer Preferences for Plant‐Based Meat Labeling Policies

Applied Economic Perspectives and Policy, Volume 48, Issue 1, Page 123-136, March 2026.
ABSTRACT Whether meat‐related terms should be permitted on the labels of plant‐based meat alternatives is hotly debated. Utilizing survey data featuring a discrete choice experiment, we examine consumer responses to plant‐based meat alternatives under three labeling scenarios: no restrictions; a ban on meat‐related terms; and a requirement for a ...
Liam J. S. Boldt, Jill E. Hobbs, Patrick Lloyd‐Smith, Yang Yang   +3 more
wiley   +1 more source

Aqueous Leaf Extract of Senduduk (Melastoma malabathricum L.) Could Improve the Physicochemical Properties of Beef Sausage Dough

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason.
Suharyanto Suharyanto, Henny Nuraini, Tuti Suryati, Irma Isnafia Arief, Dondin Sajuthi   +4 more
doaj   +1 more source

Quality of beef sausage with kecombrang flower extract (Etlingera elanor) addition

IOP Conference Series: Earth and Environmental Science, 2023
Abstract The purpose of this study was to determine the effect of adding kecombrang flower (Etlingera elator) on the quality of beef sausage. The study used a completely randomized design (CRD) consisting of 4 four treatments, namely P0 (without the addition of kecombrang flower), P1 (addition of 5% kecombrang flower), P2 (addition of 10%
E Mariana, D Mustafid, A A Bakar
openaire   +1 more source