Results 81 to 90 of about 4,714 (161)

SIFAT FISIK DAN ORGANOLEPTIK BAKSO YANG DIBUAT DARI DAGING SAPI DENGAN LAMA PELAYUAN BERBEDA

Al-Ulum, 2015
The  study aims to determine physical and organoleptic properties of meatballs made of beef with old withering different. The research was conducted by the using a completely randomized design (CRD) comprised of 5 treatments and 5 replicates ie: P0 ...
Nordiansyah Firahmi, Siti Dharmawati, Mofie Aldrin   +2 more
doaj   +1 more source

Malang Meatballs as a Representation of Cultural Identity and Local Culinary Tourism: A Gastronomic Perspective

Jurnal Kawistara
Local culinarians have been mostly studied in terms of economic and tourism aspects. Beyond this  material dimension, this study examines Malang meatballs, popularly called Bakso Malang, as cultural identity as a representation that serves as both a ...
Fatimah Karim, Marwanti Marwanti
doaj   +1 more source

Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts [PDF]

Egyptian Journal of Animal Health
The study was conducted to assess the quality of beef meatballs influenced by adding of fresh broccoli sprouts (BS) at different concentrations (5, 10 and 15%) of total formula of beef meatballs.
doaj   +1 more source

PIN, SPAGHETTI AND MEATBALLS

, 2001
Image shows a souvenir pin from the 2002 Olympic Winter Games. The pin is a replica of a plate of spaghetti and meatballs.
Wilkinson, Daniel
core  

Different parameters affecting lipid oxidation in meatballs [PDF]

, 2017
The aim of this master thesis was to produce meatballs with different characteristics and from these, find the meatball that oxidized the most. For the production, minced meat with different concentrations of salt and fat from both beef and pork was used.
Granheimer, Kajsa
core  

Investigation of Biofilm Production and Determination of Antibiotic Resistance Profile of Staphylococcus aureus Isolated from Ground Beef and Meatballs

Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi
Staphylococcus aureus (S. aureus) is bacterium that threatens public health because it causes infections and food intoxication. For this reason, within the scope of this study, it was aimed to determine the presence of S.
Tuğba Sarı, Ceren Baskan
doaj   +1 more source

Impact of Cumin (Cuminum cyminum) Incorporation on the Generation of Heterocyclic Aromatic Amines in Meatballs

, 2023
In the current study, the impacts of using cumin (0.5% and 1%, w/w) in beef meatballs on heterocyclic aromatic amines (HAAs) formation and some quality characteristics when cooked at 150 and 250 °C were investigated.
Oz, Emel, Aoudeh, Eyad, Oz, Fatih, Savaş, Adem, Ahmad, Naushad, Ekiz, Elif, Elbir, Zeynep, Proestos, Charalampos   +7 more
core  

Cloudy With a Chance of Meatballs

, 2007
Cloudy With a Chance of Meatballs was an entry in Myrin Library\u27s 3rd Annual Edible Books Festival at Ursinus Collegehttps://digitalcommons.ursinus.edu/ebf/1196/thumbnail ...
Hartman, Denise
core   +1 more source

Determination of pork adulteration in meatballs using enzyme linked immuno sorbent assay (ELISA) techniques case study: Small medium enterprises meatballs traders at Jatinangor education area, Sumedang District, West Java, Indonesia [PDF]

Biotechnology in Animal Husbandry, 2014
Adulteration of meatballs using pork begins to bloom in a row with the increase of beef price in the market. There is a risk that can occur around the education area of Jatinangor.
Roostita L.B., Lengkey H.A.W.
doaj  

Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs

, 2007
In this study, cereal brans (oat, maize, rye and wheat) were used as dietary fibre source in the production of meatballs. The effects of bran addition on chemical composition, weight losses, dietary fibre content, colour (L, a and b values) and.
Yaşarlar, Elif Ebru, Dağlıoğlu, Orhan, Yılmaz, İsmail   +2 more
core   +1 more source