Preview

Theory and practice of meat processing

Advanced search

Search


Order results by:     
 
Issue Title
 
Vol 10, No 1 (2025) Effect of replacing nitrite with ginger powder in brine solution on the quality of cured beef Abstract  PDF (Eng)  similar documents
E. S. Apata, O. T. Lasisi, O. O. Olaleye, O. C. Apata, J. E. Okolosi, Y. O. Uthman-Akinhanmi, O. Y. Adedeji, M. A. Hashem
"... in brine on the quality of cured beef. Five kilograms of fresh beef from a mature White Fulani bull ..."
 
Vol 9, No 4 (2024) Comparative characteristics of different grilled beef cuts and application of torch ginger (Etlingera elatior) flower in seasoning Abstract  similar documents
A. M. Ramadhani, T. Suryati, A. Apriantini
"... Grilled beef processed with high temperature has the potential to form toxic compounds ..."
 
Vol 9, No 3 (2024) Trends in the hormone and antibiotic use for cattle fattening in Bangladesh Abstract  PDF (Eng)  similar documents
S. S. Islam, J. J. Joti, Md. S. Islam, Md. M. Rahman, D. Mondol
"... farmers involved in beef cattle fattening through a survey questionnaire. The average numbers of cattle ..."
 
Vol 8, No 3 (2023) Comparative assessment of beef characteristics from young bulls of different breeds and the influence of storage conditions on meat quality indicators Abstract  PDF (Eng)  similar documents
A. G. Donetskikh
"... on the quality of vacuum-packed beef during refrigerated storage are presented. The general chemical composition ..."
 
Vol 8, No 4 (2023) Effect of incorporating food-grade lactic acid in minced beef on storage stability and sensory evaluation of the produced patties Abstract  PDF (Eng)  similar documents
M. Abd Elgadir, A. A. Mariod
"... The objective of this research is to evaluate quality properties and storage stability of beef ..."
 
Vol 6, No 4 (2021) New application of microbial l-glutaminase as a flavor enhancing agent in beef burgers Abstract  PDF (Eng)  similar documents
R. M. Mohamed, W. A. Bazaraa, A. M. Alian, N. M. EL-Shimi
"... a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase ..."
 
Vol 8, No 3 (2023) Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour Abstract  PDF (Eng)  similar documents
A. K. Suychinov, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova
"... at concentrations of 5%, 10%, and 15% in place of beef. The control sample was prepared without any addition ..."
 
1 - 7 of 7 Items

Search tips:

  • Search terms are case-insensitive
  • Common words are ignored
  • By default articles containing any term in the query are returned (i.e., OR is implied)
  • Make sure that a word exists in an article by prefixing it with +; e.g., +journal +access scholarly academic
  • Combine multiple words with AND to find articles containing all terms; e.g., education AND research
  • Exclude a word by prefixing it with - or NOT; e.g., online -politics or online NOT politics
  • Search for an exact phrase by putting it in quotes; e.g., "open access publishing". Hint: Quoting Chinese or Japanese words will help you to find exact word matches in mixed-language fields, e.g. "中国".
  • Use parentheses to create more complex queries; e.g., archive ((journal AND conference) NOT theses)