scholarly journals Effect of Adding (Red Beet, Red Pepper and Peel Onion) Powder on Quality of Beef Burger during Freezing Storage

2021 ◽  
Vol 0 (0) ◽  
pp. 0-0
Author(s):  
منى حجازى اسماعیل محمد ◽  
محمود فرحان ◽  
أریج سلامه علی ◽  
رجاء احمد صدیق
Keyword(s):  
Red Pepper ◽  
Red Beet ◽  
Beef Burger ◽  
Freezing Storage

Семенная продуктивность свеклы: влияние биологически активных препаратов

2018 ◽  
Author(s):  
L.A. Yusupova
Keyword(s):  
Biologically Active ◽  
Single Plant ◽  
Vegetative Part ◽  
Red Beet

Приведены результаты влияния биологически активных препаратов (БАП) на продуктивность семенного куста раздельноплодной (одно-двусемянной) свеклы столовой сорта Хуторянка. Обработка растений БАП повлияла на формирование надземной вегетативной части растений и на качество семян свеклы столовой, а также позволила повысить выход семян с одного растения и улучшить качество семян.The results of the influence of biologically active preparations on (BAP) the productivity of the seed bush of a single-seeded (one-seeded) red beet of Khutorianka cultivar are given. The treatment of plants of the BAP influenced the formation of the aboveground vegetative part of plants and the quality of beet seed, and also increased the yield of seeds from a single plant and improved the quality of seeds.

scholarly journals Quality of Cooked Ground Beef Extended with Defatted Peanut Meal1

1981 ◽  
Vol 8 (1) ◽  
pp. 31-35 ◽  
Author(s):  
Esam M. Ahmed ◽  
Roger L. West
Keyword(s):  
Meat Products ◽  
Peanut Meal ◽  
Ground Meat ◽  
Shearing Force ◽  
Sensory Acceptability ◽  
Beef Products ◽  
Cooked Meat ◽  
Freezing Storage ◽  
Cooked Meat Products

Abstract Beef chuck and plate cuts obtained from U.S.D.A. utility grade carcass were mixed and ground through a 0.318 cm plate. The ground meat was extended with extruded and non-extruded defatted peanut meal. Hydrated defatted peanut meal was added at the rate of 20 and 30 parts to 80 and 70 parts of the ground meat, respectively. All treatments were formulated to contain 20% fat in the final patty and loaf products. Extruded and non-extruded meat products were stored at −18 C for periods up to 6 weeks. All quality evaluations were conducted on cooked meat products. Ground meat patties and loaves extended with non-extruded peanut meal exhibited similar cooking losses to those either extended with extruded peanut meal or 100% beef products. Control meat products stored for 4 weeks or longer required larger forces to shear than the non-stored patties. Freezing storage of the extended meat products did not result in a change of shearing forces. These forces were similar to the shearing force exhibited by freshly prepared products. Trained sensory panelists indicated that extended meat patties were more tender and less cohesive than non-extended patties. However, sensory acceptability tests indicated similar acceptability ratings for the extended and non-extended meat patties and loaves.

Effect of different drying technologies on drying characteristics and quality of red pepper (Capsicum frutescens L.): a comparative study

2016 ◽  
Vol 96 (10) ◽  
pp. 3596-3603 ◽  
Author(s):  
Zhen-zhen Cao ◽  
Lin-yan Zhou ◽  
Jin-feng Bi ◽  
Jian-yong Yi ◽  
Qin-qin Chen ◽  
...  
Keyword(s):  
Comparative Study ◽  
Red Pepper ◽  
Capsicum Frutescens ◽  
Drying Characteristics

Effect of fertilizing regime of forecrops on the quality of red beet and carrot

2021 ◽  
pp. 233-240
Author(s):  
M. Putnik-Delić ◽  
I. Maksimović ◽  
M. Mirosavljević ◽  
Ž. Ilin ◽  
R. Kastori ◽  
...  
Keyword(s):  
Red Beet

Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp

2020 ◽  
pp. 108201322095997
Author(s):  
Viviana Andrea Velasco-Arango ◽  
José Igor Hleap-Zapata ◽  
Luis Eduardo Ordóñez-Santos
Keyword(s):  
Carica Papaya ◽  
Meat Products ◽  
Environmental Benefits ◽  
Nitrite Reduction ◽  
Human Beings ◽  
Healthy Foods ◽  
Beef Burger ◽  
By Products ◽  
Nitrite Content

Current pressure on the need to reduce nitrite content in meat products without affecting sensory properties such as color requires research for the development of healthy foods and the improvement of the quality of life of human beings. Fruit by-products are an important source of bioactive compounds, which can be used as natural additives in food processing. The objective of this study was to evaluate papaya epicarp flour as a natural ingredient in nitrite reduction of beef burger. Papaya epicarp samples after lyophilized were ground. A composite central design and a response surface methodology were used in order to analyze the process variables (nitrite and papaya epicarp flour concentrations) on the color of the beef burger. Response variables were carotenoid fractions and CIEL*a*b*. The optimal color-maximizing nitrite/flour ratio in beef burger was found corresponding to 150 mg/kg nitrite/40 mg/kg flour, where the maximum values for β-cryptoxanthin, zeaxanthin, and lycopene were 0.451, 0.447, and 0.251 mg/100 g of sample, respectively, together with the lower value of L* (64.38). This study showed the agro-industrial potential of papaya epicarp flour to reduce nitrite concentrations in this food, in addition, the valuation of this by-product could bring economic and environmental benefits.

Irrigation with permeates to upgrade the quality of red pepper: a case study in Arava region, Israel

2020 ◽  
pp. 1-11
Author(s):  
Beni Lew ◽  
Olga Tarnapolski ◽  
Yiftah Afgin ◽  
Yosi Portal ◽  
Timea Ignat ◽  
...  
Keyword(s):  
Red Pepper

Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

2017 ◽  
Vol 220 ◽  
pp. 145-152 ◽  
Author(s):  
Jun Wang ◽  
Xiao-Ming Fang ◽  
A.S. Mujumdar ◽  
Jing-Ya Qian ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
High Humidity ◽  
Capsicum Annuum L ◽  
Hot Air ◽  
Air Impingement

scholarly journals Летние посевы свеклы столовой на юге России

2019 ◽  
Author(s):  
L.A. Kuksa ◽  
L.N. Timakova ◽  
A.N. Khovrin
Keyword(s):  
Field Experiments ◽  
The South ◽  
Root Crops ◽  
Rostov Region ◽  
Red Beet ◽  
Optimal Period ◽  
Technological Methods ◽  
Seed Growing

Полевые опыты в условиях юга России позволили уточнить технологические приемы возделывания свеклы столовой. Оптимальный срок посева свеклы столовой для получения корнеплодов с высокой товарностью и закладки их на зимнее хранение в условиях Ростовской области 5 15 июля. При посеве в этот срок улучшается качество корнеплодов, а выход товарной продукции составляет 84 90.In the conditions of field experiments the technological methods of seed growing of table beet in the conditions of the South of Russia are specified. The optimal period of red beet sowing for root crops with high marketability producing for winter storage in the Rostov region is 5 15 of July. When sowing in this period, the quality of root crops improves, and the yield of marketable products is 84 90.

scholarly journals Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage

10.5219/592 ◽  
2016 ◽  
Vol 10 (1) ◽  
Author(s):  
Tatiana Bojňanská ◽  
Jana Šmitalová ◽  
Vladimír Vietoris ◽  
Alena Vollmannová
Keyword(s):  
Xanthan Gum ◽  
Sensory Quality ◽  
Freezing Storage
Sign in / Sign up

Export Citation Format

Share Document