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Showing 1 to 4 of 4 for “"meat ingredients"”.
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Textural and Physical Properties of Fat-Free Turkey-Beef Frankfurters: Effects of Non-Meat Ingredients and End-Point Temperature
… of these four independent variables, meat processors would have the ability to improve the quality characteristics of fat-free frankfurters.
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Assessment of the prevalence of pathogenic bacteria in street vended ready-to-eat meats in Windhoek, Namibia
While street vended ready-to-eat meats provide a source of readily available and nutritious meals for the consumers, there is a concern for their safety and microbiological quality. The prevalence of E. coli, Salmonella, Shigella, L. monocytogenes, S. aureus and Enterobacteriaceae was assessed in a …
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Nutritional evaluation of raw meat and whole prey diets for domestic and exotic cats
… felids, the predominant diet types fed are raw meat-based and whole prey diets. These diet types are not the most common fed to domestic cats, but there has been increased interest in feeding alternative diet types, including raw and whole prey diets. There is a paucity of peer-reviewed …
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Functional Properties of Breadfruit Flour and Its Application in Processed Meat
… and was not fully functionalized in comminuted meat. This led to research on pre-gelatinization of breadfruit flour. Breadfruit flour was extruded using different conditions which included last barrel temperature (80°C or 120°C) and feed moisture content (17% or 30%). Four extruded flours with …