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Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs. [PDF]
Food Sci NutrInfluence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs During Refrigerated Storage: Low‐fat and regular‐fat meatballs were prepared with or without bioprotective cultures and inoculated with Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7.
Göçmez EB +3 more
europepmc +2 more sources
Rice Bran Makes a Healthy and Tasty Traditional Indonesian Goat Meatball, ‘Bakso’
Foods, 2021 Meatballs are popular in Asia and traditionally made from beef or chicken with tapioca (≈8% wt/wt) as filler. Tapioca has a high glycaemic index (GI); therefore, rice bran was evaluated as a substitute to create a healthier meatball of acceptable quality.
Desi Utami +2 more
exaly +3 more sources
Separations, 2023 Heterocyclic aromatic amines (HAAs) are mutagenic/carcinogenic compounds that can be formed during the cooking process of proteinaceous foods such as meat. Therefore, it is needed to inhibit or reduce their formations in cooked meats. Hereby, the effects
Mohammad Rizwan Khan +2 more
exaly +3 more sources
Jurnal Kesehatan Lingkungan, 2018 Meatball is a favorite food of children, because it is a good taste and cheap. Meatballs is not always healthy to consume because of the addition of borax so the texture of meatballs more chewy, more bright and more durable in order not easily rotted ...
Erniati Erniati
doaj +3 more sources
Molecules, 2022 Point-of-care diagnostic methods for animal species determination are critical for rapid, simple, and accurate enforcement of food labelling. PCR is the most common method for species identification.
Ts Gs Dr Kamarul Rahim Bin Kamarudin +2 more
exaly +3 more sources
Halal food analysis using GC-MS combined with principal component analysis (PCA) based on saturated and unsaturated fatty acid compositi [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2021 An analytical method using GC-MS for food authentication from haram meat is an important thing for Muslims. In this research, halal food authentication was based on detecting the fatty acid contents.
Mustofa Ahda +3 more
doaj +1 more source
The effectiveness of curry leaves (Murayya koenegii) on the physical quality of chicken meatball [PDF]
E3S Web of Conferences, 2021 Curry leaves (Murayya koenegii) are spices commonly used as a flavouring in Indonesian cuisine. Curry leaves contain antioxidants, anti-therapeutic agents, and inhibitors of pathogenic bacteria.
Patriani Peni, Apsari Nezsa Laras
doaj +1 more source
Detection of Salmonella sp. on Bulk Meatballs and Packaged Meatballs at Sepanjang Market, Sidoarjo
Journal of Applied Veterinary Science And Technology, 2021 Background: Bacterial contamination in food can cause congenital diseases in the form of infections. Meatballs are one of the foods that are in demand by the public and foods that can be contaminated with salmonella bacteria. Detection of Salmonella sp bacteria can determine the quality of bulk meatballs and packaged meatballs.
Rahmania Zain +3 more
openaire +4 more sources
Utilization of Sugar Beet Pulp in Meatballs Preparation [PDF]
Journal of Food and Dairy Sciences, 2018 This investigation was done to assess the quality attributes of reduced fat meatballs as influenced via sugar beet pulp powder addition. The prepared samples of meatball which contained sugar beet pulp powder as a fat replacer with the ratio of 25 and 50
Sahar Mostafa, Rowida Essa
doaj +1 more source
Journal of Marine and Coastal Science, 2020 Meatball is round-shaped food which contains meat as the basic ingredient and it becomes an original Indonesian food. Meatball can be made or created manually by hand or meatball machine.
Adam Sultoni, Sri Subekti
doaj +1 more source