Results 61 to 70 of about 62,334 (223)
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. +3 more
openaire +1 more source
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 +3 more
doaj +1 more source
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 +7 more
wiley +1 more source
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
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
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 +5 more
doaj +1 more source
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 +4 more
doaj +1 more source
A Nutritional Analysis of Food Menus Offered at Local Older Adult Assisted Living Facilities [PDF]
, 2018 Nutrition is important in all stages of life, especially in the later years. The purpose of this study was to analyze the food offerings from local assisted living facilities on a nutritional basis.
Schmir, Chloe R
core +2 more sources
, 1999 Sausages, one of the oldest forms of processed food, are a means of using and preserving animal trimmings. The hot dog is a specialized sausage. It originated in Germany where it was named “dachshund” sausage because it looked like the popular badger ...
Geier, Hans, Lewis, Carol E.
core
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 +3 more
wiley +1 more source