The aim of this research is to study the chemical components cinnamon, rosemary, and clove volatile oils by GC/Mass as well antioxidant activity these their mixture DPPH scavenging select best oil or for preparing beef sausage treated with laser rays (Helium-Neon wavelength 632.8 nm 9 min each side). Also, effect at 500 ppm radiation on lipid oxidation shelf-life during cold storage. Results in...

Meat color is considered one of the driving factors in consumer purchasing decisions. The objective of this study was to determine the impact of 2 different lighting sources on color and lipid oxidation of ground beef patties in a controlled environment. USDA Select top rounds ( = 20) were processed to produce ground beef at 2 different fat levels (5 and 25%) and made into patties (113.4 g). Pa...


 Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well ability to be stable at cooking temperatures with a long shelf life. The use Isolated Soy Protein (ISP) shapes character its functional properties, including good water holding capacity emulsion stability formation mixture processed meat products. This research...

one of the most important problems of fish is the short shelf lifebecause of the high unsaturated fatty acids. so, with the help of antioxidant compounds can be increased shelf life of fish. the aim of this study was to investigate the effect of vitamin e as a natural antioxidant to increase shelf life of rainbow trout fillet during storage at refrigerator temperature (4±1 0c). treatments were ...

OBJECTIVE This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. METHODS L. sakei and L. curvatus were separately incubated in vacuumed-packaged raw beef as bio-protective cultures to inhibit the naturally contaminating microbial load. Dynamic...

biological reactions of the two-spotted spider mite (tss), tetranychus urticae, were studied on nine cultivars of tomatoes. the spider mites were reared on leaf discs, taken from fruiting stages of the host plants. the effects of feeding on some tomato cultivars, namely: long shelf life, meran (greenhouse cultivars), redclude, western red, imperial, yazd, mazandaran, west azarbaijan and khorasa...

Greenhouse-grown butter lettuce (Lactuca sativa L.) can potentially be stored for 21 days at constant 0°C. When storage temperature was increased to 5°C or 10°C, shelf life was shortened to 14 or 10 days, respectively, in our previous observations. Also, commercial shelf life of 7 to 10 days is common, due to postharvest temperature fluctuations. The objective of this study was to establish neu...