Food Research, 2020 Egyptian kofta is considered one of the processed meat products with high nutritional value with an economic price, suiting a wide range of consumers. So, it requires protection from microbial contamination during their preparation, storage, and distribution.
A.M. Ahmed +3 more
openaire +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 +4 more
doaj +1 more source
Enterotoxigenic Staphylococci as potential hazards in meat meals prepared at restaurant level [PDF]
Benha Veterinary Medical Journal, 2022 Enterotoxigenic Staphylococci are associated with food poisoning infection especially in ready to eat meals ingestion causing serious health hazards.
Marwa Gewely +3 more
doaj +1 more source
Detection of Staphylococcus aureus in some meat products using PCR technique [PDF]
Benha Veterinary Medical Journal, 2018 Staphylococcus aureus is frequently implicated in food borne illnesses. A total of 100 random samples of meat products represented by minced meat, beef burger, kofta and luncheon (25 of each) were collected from different supermarkets in Gharbia ...
Hala Gaafar +3 more
doaj +1 more source
Polycyclic Aromatic Hydrocarbons in Grilled Meats from Restaurants
Journal of Applied Veterinary Sciences, 2023 Polycyclic aromatic hydrocarbons are a group of lipophilic compounds that can be generated during the preparation of food items at elevated temperatures.
Abdel-Azeem M. Abdel-Latif +4 more
doaj +1 more source
Occurrence of Escherichia coli in Fast Foods at Restaurant level [PDF]
Benha Veterinary Medical Journal, 2015 A grand total of 90 random samples of fast foods (ready-to-eat) represented by kofta, hawawshi andliver (30 of each) were collected from different fast food services in different districts in Menofiagovernorate.
Mohamed Hassan +2 more
doaj +1 more source
Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat [PDF]
Benha Veterinary Medical Journal, 2020 A grand total of ninety random samples of raw meat, grilled kofta, and kabab (30 of each) were collected from different meat restaurants in Benha city, Kaliobia governorate, Egypt.
Hemmat Ibrahim +2 more
doaj +1 more source
Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products [PDF]
Benha Veterinary Medical Journal, 2018 Meat is considered an important source of proteins, essential amino acids, B complex vitamins and minerals. Due to this rich composition, it offers a highly favorable environment for the growth of pathogenic bacteria.
Saad, M.S +3 more
doaj +1 more source
ASSESSMENT OF MONOSODIUM GLUTAMATE (MSG), SENSORY, PHYSICO-CHEMICAL AND MICROBIOLOGICAL QUALITY IN SOME MEAT PRODUCTS [PDF]
Assiut Veterinary Medical JournalThis 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 +2 more
doaj +1 more source
INCIDENCE OF ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN SOME READY-TO-EAT MEAT SANDWICHES IN ASSUIT CITY WITH SPECIAL REFERENCE TO METHICILLIN RESISTANT STAPHYLOCOCUUS AUREUS STRAINS [PDF]
Assiut Veterinary Medical Journal, 2011 A total of 80 random samples of ready-to-eat meat sandwiches represented as 20 each of hawawshy, liver, kofta and shawarma that retailed from various fast food restaurants in Assiut city were examined for contamination with S.
SOHAILA FATHI HASSAN ALI +1 more
doaj +1 more source