Global ETD Search
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Showing 1 to 15 of 15 for “"Beef patties"”.
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Enhancing the functionality of delactosed whey by enzymatic hydrolysis using Response Surface Methodology Approach (RSM)
… the functional properties and sensory quality of beef patties fortified with selected DLW hydrolysates as compared to those fortified with whey protein isolate (WPI) and whey protein concentrate 34% (WPC 34). In order to determine the optimal hydrolysis conditions, a Box-Behnken design with 4 …
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Variable power and microwave technology and the quality of selected foods
Custard, cake, beef patties, potatoes, frozen broccoli, and frozen chicken pot pie were cooked or heated at 100% (High), 70% (Medium High) or 50% (Medium) power in a transformer microwave oven or an inverter microwave oven. Separate batches of each food were prepared for instrumental and sensory …
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Effect of Grape Seed Extract on Oxidative Stability of Meat Systems and a Model System
… the effect of (GS) on refrigerated cooked beef and pork patties, frozen raw beef and pork patties, and a model system. The effect of GS (0.01 and 0.02%) on the beef and pork patties was compared to oleoresin rosemary (OR; 0.02%) and water-soluble oregano extract (WS; 0.02%), and the effect …
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Effect of Evaporative Cooling, Fat Content and Food Type on Pathogen Survival during Microwave Cooking
… breaded, formed chicken patty; and raw ground beef patties at three differing fat percentages. All foods were tested in triplicate. A Sharp® 1000W Light-Duty Commercial Microwave Oven was used to treat inoculated samples according to their recommended cooking times. Two sets of samples were …
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Computer Modeling and Simulation of Ground Beef and Lettuce Handling for Hamburgers at a Typical Fast-Food Restaurant.
… Process™ for the safe handling of ground beef patties and lettuce in a typical fast food restaurant.</p><p>A reference facility was visited to obtain a text description of the flow of food. To create the model, a process diagram was made that graphically represented the series of steps …
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Electrostatic Atomization Of Antimicrobial Treatments On Ground Beef Processing, Instrumental Color, Sensory Color, Taste and Aroma Characteristics
… chemical and sensory characteristics of ground beef patties, when compared to an un-treated control. Antimicrobial treatments included: fumaric acid, malic acid, octanoic acid, decanoic acid, sodium propionate, propionic acid solution, potassium lactate/diacetate blend, sodium benzoate, hexanoic …
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Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes
… in the degree of comminution, from a coarse beef patty to a more fine emulsion style breakfast sausage and frankfurter. A full factorial design was implemented which saw the production of twenty beef patties with varying concentrations of fat (30%, 40%, 50%, 60% w/w) and salt (0.5%, 0.75%, …
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Effect of Fat Content and Food Type on Heat Transfer during Microwave Heating
… covering bowl. Dielectric properties of ground beef patties at 4%, 9%, 20% fat levels and frozen broccoli were determined using an open-ended, 3.6 mm diameter, semi-rigid coaxial line with copper conductors, connected to a network analyzer. The properties were determined at various temperatures. …
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Sensory and dietary quality of fiber-beef blends
… interest in manufacturing high fiber Foods. Beef patties containing 1% Lupran (sweet lupin bran flour), 2% barley and 3% of both fibers (1% Lu + 2% Ba) and a control all-beef pattie were manufactured and comparatively evaluated by visual and sensory panels. Hypocholesterolemic effects were …
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Optimisation of quality and nutritional value of reformed/restructured meat products for older adults developed using plant proteins
… flour (LF)] in a meat model using underutilised beef cuts. The meat model could then be extrapolated to a meat product such as beef patties and restructured beef products. The physicochemical properties of the inclusion of plant-derived ingredients in a beef pattie model were initially examined. …
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Characterization and utilization of extruded-expelled soybean flours
… (TSP). This TSP was then introduced into ground beef patties at a rehydrated level of 30%. The results from this work indicated that the addition of TSP from value-enhanced LFSF, at a 30% level, did not have a negative impact on certain chemical, quality and sensory attributes.</p>
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Reducing the impact of feedstuff transport by a better utilization of plant wastes for livestock: a way to improve meat quality?
… quality of meat from ruminant animals (lambs and beef cattle) was investigated. The first experiment examined the response of rumen function to diets rich in phenolic compounds (i.e. tannins), which are secondary metabolites prevalent in several plant by-products. Concentrate diet supplemented …
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Formation and inhibition of advanced glycation endproducts in meat and model systems
… produced higher levels of CML and broiled beef contained the highest CML content (21.84 μg/g). However, the baked salmon (8.59 μg/g) and baked tilapia (9.72 μg/g) contained less CML as compared to the other samples. In order to investigate the inhibitory effect of selected natural …
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Rapid bioluminometric enumeration of microorganisms in ground beef
… for estimating total bacterial counts in ground beef. Minimum sensitivity was found to be 10⁶ cfu/g using a double filtration procedure for sample preparation. Although ATP content per cfu decreased approximately 10 fold during storage, correlation of total aerobic plate count (APC) with …
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Inhibition of Lipid Oxidation with Phosphates in Muscle Foods
… compared to control samples in cooked, ground beef patties at 0 and 6 days. The unencapsulated and encapsulated treated samples were different (P<0.05) from the controls with an 81.1% to 89.7% improvement in the reduction of lipid oxidation. However, encapsulated phosphates did not decrease the …