the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated...

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 ...

In this paper, Adomian decomposition method (ADM) and Laplace decomposition method (LDM) used to obtain series solutions of Burgers-Huxley and Burgers-Fisher Equations. In ADM the algorithm is illustrated by studying an initial value problem and LDM is based on the application of Laplace transform to nonlinear partial differential equations. In ADM only few terms of the expansion are required t...

In this paper we establish rigorously that the family of Burgers vortices of the three-dimensional Navier-Stokes equation is stable for small Reynolds numbers. More precisely, we prove that any solution whose initial condition is a small perturbation of a Burgers vortex will converge toward another Burgers vortex as time goes to infinity, and we give an explicit formula for computing the change...

This paper investigates the possibilities of using two types vegetable oil emulsions as animal fat substitutes in cooked emulsified sausages. The sausage samples were made with full or partial substitution pork back emulsions. use oils meat formulations led to a reduction SFA/UFA ratio. PUFA/SFA ratio was improved where substituted chia (samples 2, 4 and 6), this most probably resulted from emu...

In this letter, a coupled system of viscous Burgers’ equations with zero Dirichlet boundary conditions and appropriate initial data is considered. For the well-known single viscous Burgers’ equation with zero Dirichlet boundary conditions, the zero equilibrium is the unique global exponential point attractor. A similar property is shown for the coupled Burgers’ equations, i.e., trajectories sta...

Background and Objectives: The use of Bacillus probiotics is an interesting way for manufacturing healthier meat and meat products as functional foods and also a valuable solution for overcoming the constraints related to the stability of probiotic strains of Lactobacillus and Bifidobacterium during processing and storage of foods. This work is an attempt to investigate the influence of common ...

In this paper we establish rigorously that the family of Burgers vortices of the three-dimensional Navier-Stokes equation is stable for small Reynolds numbers. More precisely, we prove that any solution whose initial condition is a small perturbation of a Burgers vortex will converge toward another Burgers vortex as time goes to infinity, and we give an explicit formula for computing the change...