Most beef cattle in the United States start their lives on pasture and finish them crowded feedlots, releasing hundreds of pounds greenhouse gases methane nitrous oxide, before they are transported to a slaughterhouse, where killed bodies sliced into steaks ground hamburgers. Until recently, alternatives this system were either meat produced less sustainable but more humane method raising solel...

Burger King is a fast food product that generally comes from outside the country, so taste different of local food. Therefore, industry familiarizing flavors with Indonesia, such as making beef burgers rendang flavor and serving menu rice. Raja Bandar Lampung. This research uses qualitative study procedure. The information analysis SWOT analysis. Based on results studies reviews, it can be conc...

In an attempt to confirm the presence or absence of central nervous tissue in commercially prepared beefburgers, four burgers were processed and stained using routine histological laboratory techniques. Constituent parts of the burgers could be identified readily. In this small sample no central nervous tissue was found. There is currently considerable general interest in the contents of foodst...

Propidium monoazide (PMA) is a selective nucleic acid intercalating dye that can be combined with real-time PCR (qPCR) in order to evaluate cell viability food samples. The aim of the present work was PMA-qPCR detect and quantify viable STEC cells beef burgers using stx2 as target gene. First, it determined 100 µM PMA could inhibit qPCR signal from non-viable had no influence on amplification d...

The aim of this study was to evaluate a new packaging system in which the paper covered with solution sodium alginate and cinnamon essential oil (CEO) that used as for burger beef. papers were characterized their physical, optical, mechanical, sorption properties. In addition, burgers evaluated antioxidant activity, lipid oxidation, color difference. total, four treatments developed: Con: witho...

The antioxidant’s ability of mushroom extract (prepared from edible mushroom -Pleurotus) to stabilize color of uncooked andcooked burger was evaluated in comparison to certain types of antioxidants (α-TOC / BHA ). The result showed that the lipid oxidation and color shelf life of uncooked and cooked burger upon addition of 2, 5 and 8 ml of mushroom extract (ME) per 100 g of meat, caused a prolo...