Results 51 to 60 of about 5,435 (180)

Oleogels as Emerging Solid Fat Substitutes: Basic Characteristics, Preparation Strategies, and Food Applications

Food Safety and Health, EarlyView.
This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang, Wenjin Han, Ning Zhou, Ziyue Xu, Jiayi Song, Dapeng Li, Yannan Chen   +6 more
wiley   +1 more source

Quality assurance of some locally processed meat products [PDF]

Benha Veterinary Medical Journal, 2018
One hundred random samples of meat products represented by 25 samples each of minced meat, beef burger, sausage and luncheon which were collected from different supermarkets in Cairo and Giza cities, Egypt.
Hatem El- Nagar, Lamiaa Lotfy, Hashim Mohammed, Shaltout Fahim, Fatin Hassanien   +4 more
doaj   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

DETECTION OF STAPHYLOCOCCUS AUREUS CLASSIC ENTEROTOXIN GENES IN SOME MEAT PRODUCTS USING MULTIPLEX PCR [PDF]

Kafrelsheikh Veterinary Medical Journal, 2016
A total of 200 meat product samples of beef burger, sausage, minced meat and luncheon were randomly collected from different shops and markets in El-Gharbia and Kafr-El-Sheikh governorates.
Shimaa, M. Abd El-Bar, Seham, N. Homouda, Azza, M.M Deeb, N. Y. Moustafa   +3 more
doaj   +1 more source

Effect of Salt and Storage Temperature on Beef Sausage Quality

Progressive Agriculture, 2013
The experiment was conducted to find out the effect of salt and storage temperature on the quality of sausage. For this purpose sausage samples were divided into two portions. One is called fresh sausage and another is preserved sausage at different temperature. Then the fresh samples as well as the preserved samples were divided into four subdivisions,
MS Islam, MAK Talukder, MM Hossain, MS Ali, MA Hashem, R Luna   +5 more
openaire   +2 more sources

Urbanization and food transition in the Brazilian Amazon: From wild to domesticated meat

People and Nature, EarlyView.
Abstract Urbanization is expected to influence food transitions, resulting in a shift from wild foods to more domesticated foods. Concomitantly, food insecurity and urban demand for natural resources, including wildlife, are expected to increase overall, even when the per capita consumption is expected to decrease.
Willandia A. Chaves, Denis Valle, Aline S. Tavares, Thais Q. Morcatty, Marcelo D. Vidal, Tatiana Schor, Eduardo M. von Mühlen, David S. Wilcove   +7 more
wiley   +1 more source

The magnitude and economic replacement value of wild meat obtained from ‘recreational’ big game hunting in the United States

People and Nature, EarlyView.
Abstract Meat production has notable benefits for food security, nutrition and various production economies, but has elicited substantial negative environmental impacts. Recreational hunting provides an alternative to agricultural meat production for over 24 million hunters worldwide.
Shane P. Mahoney, Richard D. Honor
wiley   +1 more source

Comparative Volatilomic Profiling of Beef and Pork Sausages Using HS-GCMS and Chemometric Analysis

Indonesian Journal of Halal Research
Verifying the species origin of processed meat is important for both genuineness and halal compliance. This study aims to identify volatile organic compounds (VOCs) in fresh and processed meat using a volatilomic metabolomics approach.
Sandra Hermanto, Ahmad Fathoni, Barita Juliano Siregar, Denny Alfarus   +3 more
doaj   +1 more source

Prevalence of some foodborne microorganisms in meat and meat products [PDF]

Benha Veterinary Medical Journal, 2016
This study was conducted on 140 random samples of fresh beef and meat products viz: minced meat, luncheon andsausage (35 for each), collected from different shops at El-Kaliobia Governorate, to evaluate their bacteriological profile.The bacteriological ...
Ahmed Heweidy, Ibrahim, El-Kewaiey, Ahmed Maarouf, Fahim Shaltout   +3 more
doaj   +1 more source

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