Improving the quality of minced beef by using mulberry leaves extract
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-017-9548-8
Abstract: The aim of this research was to study the use of different concentrations (2, 4 and 6% w/w) of methanolic extract of mulberry leaves (Morus spp.) to increase the shelf life of minced beef. Treated… read more here.
Keywords: methanolic extract; beef; minced beef; shelf life ... See more keywords
Exploring consumer purchase intentions towards traceable minced beef and beef steak using the Theory of Planned Behavior
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.03.035
Abstract: Abstract Recently, traceability labels with a quick response (QR) code have been printed on product packaging to help consumers easily access traceability information through their smart phones. We analyzed consumer (n = 616) attitudes and purchase intentions… read more here.
Keywords: purchase; beef; minced beef; towards traceable ... See more keywords
Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2019.04.005
Abstract: The aim of this work was to evaluate the effect of different concentrations of probiotic strain Lactobacillus plantarum TN8 on the quality and safety of raw minced beef after 10 days of refrigerated storage. The obtained… read more here.
Keywords: minced beef; probiotic strain; raw minced; meat ... See more keywords
Laser induced breakdown spectroscopy for quantification of sodium and potassium in minced beef: a potential technique for detecting beef kidney adulteration
Sign Up to like & getrecommendations! Published in 2017 at "Analytical Methods"
DOI: 10.1039/c7ay00757d
Abstract: Beef is a rich source of important minerals, with potassium (K) being the most abundant mineral quantitatively except in cured meats where sodium (Na) from the added salt predominates. This study evaluates the capability of… read more here.
Keywords: beef; minced beef; beef potential; adulteration ... See more keywords
Voltammetric determination of Salmonella typhimurium in minced beef meat using a chip-based imprinted sensor
Sign Up to like & getrecommendations! Published in 2022 at "RSC Advances"
DOI: 10.1039/d1ra08526c
Abstract: Early detection of pathogens is necessary for food quality monitoring, and increasing the survival rate of individuals. Conventional microbiological methods used to identify microorganisms, starting from bacterial culture and ending with advanced PCR gene identification,… read more here.
Keywords: minced beef; salmonella typhimurium; microscopy; detection ... See more keywords
A novel active food packaging film for shelf‐life extension of minced beef meat
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Safety"
DOI: 10.1111/jfs.12569
Abstract: In this study, effect of chitosan (CH) film enriched with cellulose nanoparticle (CN) separately and in combination with ethanolic propolis extract (EPE) on chemical (total volatile base nitrogen content, pH, protein carbonyl content, and peroxide… read more here.
Keywords: minced beef; meat; film; food ... See more keywords
Translocation of Phthalates From Food Packaging Materials Into Minced Beef
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2021.813553
Abstract: There has been increased concern regarding the potential human health risks associated with exposure to phthalates. Research indicates that food intake is the most critical exposure pathway for phthalates. This study aimed to investigate packaged… read more here.
Keywords: food; food packaging; beef; minced beef ... See more keywords
Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13040510
Abstract: The influences of various m-γ-PGA (0.08–0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the… read more here.
Keywords: minced beef; meat; meat paste; water ... See more keywords