ABSTRACT- The aim of this study was to determine the quinolone residues in beef and chicken meat samples collected from Urmia region local markets.A total of 395 beef and chicken meat samples varied in three various brands were analyzed in Urmia, Iran by using a sensitive and reliable analytic method based on ELISA detection, for quantification of quinolone antibiotics residues. Samples prepara...

Meat, as an important source of protein, is one of the main parts of many people’s diet. Due toeconomic interests and thereupon adulteration, there are special concerns on its accurate labeling.In this study Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometrictechniques (principal component analysis (PCA), artificial neural networks (ANNs), and partial<...

The present study investigated the effect of sumac (SWE) and Rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E.coli (0157:H7) and S.aureus populations. Antimicrobial effectiveness of extracts was more pronounced against Gram-positive strain compared with Gram-negative strain. Antimicrobial impa...

Background: Beef burgers made in Iran contain various compounds such as meat, cereals flour, as well as some spices which can be contaminated to Bacillus cereus, causing gastroenteritis in the consumer. This study is focused onoccurrence of B. cereus in beef burgers marketed in Tehran, capital of Iran. Methods: &nbsp;In this cross-sectional study, a total of 80 samples of different types of be...

The present study investigated the effect of sumac (SWE) and Rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E.coli (0157:H7) and S.aureus populations. Antimicrobial effectiveness of extracts was more pronounced against Gram-positive strain compared with Gram-negative strain. Antimicrobial impa...

The present study investigated the effect of sumac (SWE) and rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E. coli (0157:H7) and S. aureus populations. Antimicrobial effectiveness of extracts was more pronounced against gram-positive strain compared with gram-negative strain...

Spoilage of meat has remained a serious challenge in developing countries. The objective of this study was to evaluate the beef and lamb meat quality from supermarkets and shops in summer and winter season. Beef and lamb meat were stored at 4±1 o C during 5 days and test for microbiological properties, oxidation stability, and color properties, in beef and lamb meat. Samples were collected from...

Meat, as an important source of protein, is one of the main parts of many people’s diet. Due toeconomic interests and thereupon adulteration, there are special concerns on its accurate labeling.In this study Fourier transform infrared (ATR-FTIR) spectroscopy combined with chemometrictechniques (principal component analysis (PCA), artificial neural networks (ANNs), and partial<...

the aim of this study was to compare conventional and organic diets in beef production. thirty-two dairy beef calves were used in 4 treatments: organic diet with three levels of forage [70% of organic diet with high amount of forage (orh), 55% of organic diet with medium amount of forage (orm), 38% of organic diet with low amount of forage(orl)] and conventional diet (con). the dry matter intak...

Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...