Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
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DOI: 10.17576/jsm-2017-4604-06
Abstract: Rat bioassay was used to evaluate the nutritional quality of beef burger as influenced by the addition of selected herbs and vegetables. The selected herbs and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus… read more here.
Keywords: quality; herbs vegetables; quality beef; nutritional quality ... See more keywords
Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life
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DOI: 10.3390/foods11162447
Abstract: The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products. The role of… read more here.
Keywords: mill wastewater; beef burger; olive mill; wastewater polyphenolic ... See more keywords
Textural and Consumer-Aided Characterisation and Acceptability of a Hybrid Meat and Plant-Based Burger Patty
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DOI: 10.3390/foods12112246
Abstract: The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable… read more here.
Keywords: burger; meat; beef burger; plant based ... See more keywords