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Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy
(Mdpi, 2020-12-01)
Simple Summary The study of meat quality of modern birds and their respective myopathies is important to understand the influence of myopathy on the meat quality of these birds. The constant genetic evolution that birds ...
Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
(2016-12-01)
Hamburgers (beef patties) may be adulterated through the overuse of protein extenders. Among vegetables, soy protein is the best substitute for animal protein. These ingredients help to reduce the cost of producing a final ...
Processamento de hambúrguer de carne caprina
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de Alimentos, 2018-11-05)
Research and studies have highlighted the importance of caprinoculture in
agribusiness in the Northeast, generating more jobs and income for the farmer, but
the great difficulty of this activity is to offer the consumer ...
QUALITATIVE CHARACTERISTICS OF HAMBURGERS AND KAFTAS PRODUCED FROM MEAT OF LAMBS FED GLYCERINE
(Inst Zootecnia, 2016-01-01)
The objective of this study was to evaluate the qualitative (pH, color, water activity, water retention capacity, cooking loss, and shear force) and sensory characteristics of processed meat produced from less noble cuts ...
Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle
(Elsevier B.V., 2018-04-01)
This study investigated how different finishing periods and the inclusion of whole cottonseed and vitamin E in diets fed to feedlot cattle affect meat lipid composition and sensory traits of fresh beef and hamburgers. ...
Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes
(Elsevier Sci LtdOxfordInglaterra, 2002)
Evaluation of the use of probiotic acid lactic bacteria in the development of chicken hamburger
(2014-01-01)
The objective of this study was to investigate the effect of fermentation with Lactobacillus acidophilus CRL 1014 on the physicochemical, microbiological and sensory characteristics of a hamburger product like processed ...
The effect of heat treatment on the cholesterol oxides, cholesterol, total lipid and fatty acid contents of processed meat products
(Elsevier Sci LtdOxfordInglaterra, 2006)
DETERMINATION OF ENERGY VALUE OF HAMBURGERS AND MEATBALLS BY DIRECT CALORIMETRY AND FOOD ANALYSIS COMPOSITION. COMPARISON WITH NUTRITION INFORMATION DISPLAYED ON PACKAGES
(UNIV FEDERAL UBERLANDIA, 2009)
The nutritional composition found in the laboratory and those present on labels of manufactured foods can differ significantly. The purpose of this study was to determine the nutritional composition of hamburgers and ...
ADDITION OF GOLDEN FLAXSEED (Linum usitatissimum L.) AND DERIVATIVES IN BEEF BURGERS: SENSORY ACCEPTANCE AND SURVIVAL ANALYSISS
(Centro Pesquisa Processamento AlimentosCuritiba PrBrasil, 2012)