Results 1 to 10 of about 4,714 (161)

Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs [PDF]

Foods, 2023
In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin.
Nutan Kaushik, Kristina N. Widell, Asha Kumari   +2 more
exaly   +4 more sources

Detection of Salmonella sp. on Bulk Meatballs and Packaged Meatballs at Sepanjang Market, Sidoarjo [PDF]

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.
Rahmania Zain, Sri Hidanah, Ratna Damayanti, Sunaryo Hadi Warsito   +3 more
doaj   +5 more sources

Study of Meat Species Adulteration in Indonesian Commercial Beef Meatballs Related to Halal Law Implementation

Frontiers in Sustainable Food Systems, 2022
Meatballs are processed meat products that are susceptible to adulteration. Indonesia enforces a halal product guarantee regulation so that all products in circulation are free from non-halal ingredients.
Hamzah Nata Siswara, Yuny Erwanto, Yuny Erwanto, Edi Suryanto   +3 more
doaj   +2 more sources

Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage [PDF]

Food Technology and Biotechnology
Research background. Recently, natural ingredients have come to the fore instead of synthetic additives in meat and meat products. In this context, the use of propolis extracts, a natural bee product, prepared with different solvents is quite widespread.
Aslihan Cevik Ozkir, Ahmet Sukru Demirci, Harun Uran, Recep Gunes, Berkay Kopuk, Bayram Cetin   +5 more
doaj   +2 more sources

Analysis of non-halal meat adulteration in beef meatball using real-time PCR and mitochondrial D-loop gen-specific primer [PDF]

Open Veterinary Journal
Background: Indonesia, home to the world's largest Muslim population, enforces Law No. 33 of 2014, mandating halal certification for all products in the country.
Halida Rahmania, Rien Larasati Arini, Abdul Rohman, Rumiyati Rumiyati   +3 more
doaj   +2 more sources

Effect of Substitution of Beef and Broiler Meat with Tuna Meat on Chemical and Sensory Quality of Meatballs [PDF]

Food Technology and Biotechnology
Research background. Tuna meat is rich in protein and polyunsaturated fatty acids (PUFA), but low in cholesterol and fat, which makes it an excellent candidate for replacing beef and broiler chicken to produce higher quality meatballs.
Nafly Comilo Tiven, Tienni Mariana Simanjorang   +1 more
doaj   +2 more sources

Effect of Antifreeze Glycopeptides on the Quality and Microstructure of Frozen Lamb Meatballs [PDF]

Metabolites
This study explored the protective effects of antifreeze glycopeptide and alginate on the quality of −18 °C frozen lamb meatballs across various storage periods.
Rong Dong, Shengkun Yan, Guoqiang Wang, Pei Wang   +3 more
doaj   +2 more sources

Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging [PDF]

International Journal of Food Science
Meat content and physically hazardous contaminants in the internal section of meatballs cannot be detected by the naked eye or surface detectors. This study is aimed at analyzing the meat content of cattle meatballs and detecting foreign objects using ...
Mokhamad Fakhrul Ulum, null Maryani, Min Rahminiwati, Lina Choridah, Nurhuda Hendra Setyawan, Khusnul Ain, Utriweni Mukhaiyar, Fitra Aji Pamungkas, null Jakaria, Agah Drajat Garnadi   +9 more
doaj   +2 more sources

KUALITAS FISIK-KIMIA BAKSO DAGING SAPI DENGAN PENAMBAHAN TEPUNG PISANG

Ziraa'ah: Majalah Ilmiah Pertanian, 2023
This study aimed to determine the effect of adding banana flour with different levels on the physical-chemical quality of beef meatballs. This study used a Completely Randomized Design with five treatments, namely P0 (beef meatballs with 100% tapioca ...
Ria Anjalani, Paulini Paulini, Jose Andreano Simangunsong   +2 more
doaj   +1 more source

Effect of Quinoa (Chenopodium quinoa Willd.) Starch and Seeds on the Physicochemical and Textural and Sensory Properties of Chicken Meatballs during Frozen Storage

Foods, 2021
The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage.
Jin-Hwa Park, Yun-Jin Lee, Jeong-Gyu Lim, Ji-Hye Jeon, Ki-Sun Yoon   +4 more
doaj   +1 more source