Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet ...

Minced beef is a popular meat product due to its low price and superior nutritional value. The contamination of minced significant risk for the worldwide market. Both natural synthetic preservatives are used expand shelf life improve quality properties meat. harmful effects make more appealing. Therefore, this research was performed study impact different concentrations Cassia glauca leaf extra...

This paper considers the influence exerted on qualitative indicators of boiled camel sausage by plant-based additives. The study’s results were used to improve technology and determine levels application plant-derived extracts with antioxidant properties in production sausages. effect plant oxidative processes sausages has been investigated. Camel meat contains phosphorus, magnesium, potassium....

Psychrotrophic bacteria are one of the significant microbes in chilled meat,pseudomonasis most predominant member this group. Pseudomonas could survive various ecological niches. In current study, we detect prevalence aeruginosa meat at Mosul city retailsandtheir antibiotics resistance profile. One hundred fifty samples from beef, mutton and chicken were collected aseptically cultivated. P. iso...

Shelf life of meat and meat products is related to lipid oxidation, pH, and microbial growth. These are the main factors that affect the nutritional, sensory and physical characteristics through the formation of toxic compounds, off flavors, off odors, undesirable color and gas production. The objective of this study was to compare the effect of newly developed CO2 generating absorbent pad type...

A large amount of oyster mushrooms is wasted every year due to post-harvest losses/decays. An experiment was conducted to observe the effect of low temperature to extend shelf life and nutritional quality of oyster mushroom. The experiment consisted of two treatments including: mushrooms stored at ambient (25 °C) temperature or stored at 3 °C temperature. The experiment wa...

this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality ...

Teaching ESL to adults means being awed every day as we witness the tenacity and perseverance of immigrants carving out better lives for themselves and their families. —Spelleri, 2002

Food business operators are responsible for food safety and assessment of shelf lives their ready-to-eat products. For assisting them, a customized software based on predictive models, ListWare, is being developed. The aim this study was to develop validate model the growth Listeria monocytogenes in sliced roast beef. A challenge performed comprising 51 different combinations variables. curves ...