the aim of this study was evaluation of phytochemical components, antioxidant activity, and antibacterial effects of basil (ocimum basilicum l.) essential oil (beo) in vitro. the lipid oxidation of the meat and antibacterial effects of beo were also evaluated in beef burger product. in this empirical study, essential oil of the basil was isolated by hydrodistillation. then, beo was analyzed by ...

This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...

This research evaluated the use fenugreek seed flour (3,6,9 and 12%)as antioxidant and antimicrobial agent in manufacture of beef burgers instead of soybean flour (SF). with emphasis on frozen storage stability for most important quality criteria of beef burger. The incorporation of fenugreek seed flour into beef burger patties instead of soybean flour improving the content of essential amino a...

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:  In this cross-sectional study, a total of 80 samples of different types of be...

background: meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. objective: the aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. methods: meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

Food-borne pathogens are of high concern for public health and food safety. Staphylococcus aureus food poisoning is one of the most ecoReyad R. Shawish Naser A. Al-Humam nomically devastating types of food poisoning globally. The purpose of this study was to detect staphylococcal classical enterotoxins (SEs) in processed beef from Kingdom of Saudi Arabia (KSA) and Egypt. 1 Department of Food Hy...

Recent epidemiological studies have shown a positive association between cancer incidence and high intake of processed meats. N-nitrosamines (NAs) in these products have been suggested as one potential causative factor. Most NAs are classified as probable human carcinogens. Nitrite, a curing agent of meat products and is a precursor of carcinogenic, so one of the main research topics in meat in...

Protein Efficiency Ratio (PER) is the most widely used method for determining protein quality. The studies involved a few category of products as raw materials namely poultry products, beef burger products, fish and fish products, soy products and palm kernel cake in animal diet preparation were compiled to compare the data. Data from the proximate analysis showed that protein content in soy pr...

This study investigates, for the first time, British, Spanish, and French consumers’ willingness to pay (WTP) cultured beef burger. Using a choice experiment (CE) involving burgers, our results show that Spanish consumers reject while British exhibit more positive valuation this new product. Furthermore, we found younger those with lower degree of neophobia towards food technologies tend be acc...

Abstract We conducted a combined sensory and discrete choice experiment study with 100% beef burger, plant‐based burger using pea protein, animal‐like blended 70% 30% mushroom involving US consumers. Respondents were either assigned to blind or an informed tasting condition information about the ingredients before burgers. Results reveal that (i) burgers are preferred over alternatives, (ii) co...