abstract awareness of consumer reasons during nutrition choice is very important, because this decision directly affect their health. since beef is one of the essential goods in consumer basket of goods of iranian households, exploring of factors that influence consumers purchase decisions and intentions toward imported frozen beefs in east azerbaijan province – tabriz city is the purpose of th...

OBJECTIVE The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). METHODS Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed...

Amino acid, Fatty acid, Meat, Freezing. Due to the effect of cold treatment on the amino acid profile of meat has not sufficiently studied. This study aimed to study the effect of freezing temperature and duration of frozen storage on amino acid profile and fatty acid pattern in imported beef meat, local beef meat, chicken breast and Nile tilapia fish. The effect of freezing on lipid and protei...

The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 d wet aged (21D); blast frozen-fast thawed (BF); blast frozen-slow thawed (BS); conventionally frozen-fas...

This research evaluated the use fenugreek seed flour (3,6,9 and 12%)as antioxidant and antimicrobial agent in manufacture of beef burgers instead of soybean flour (SF). with emphasis on frozen storage stability for most important quality criteria of beef burger. The incorporation of fenugreek seed flour into beef burger patties instead of soybean flour improving the content of essential amino a...

Abstract This study aims to determine the amount of protein content in Aceh cattle beef quadriceps muscle (chuck) and find out best storage between cold frozen levels beef. used 10 samples parts which were divided into 3 treatment groups, group I meat was treated fresh condition, Group II at 8 °C III will be -19 °C. Protein analysed by Independent Samples Test. The results showed that fresh; 15...

The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the elect...

A rehydratable dry-film plating method for Staphylococcus aureus in foods, the 3M Petrifilm Rapid S. aureus Count Plate method, was compared with AOAC Official Method 975.55 (Staphylococcus aureus in Foods). Nine foods-instant nonfat dried milk, dry seasoned vegetable coating, frozen hash browns, frozen cooked chicken patty, frozen ground raw pork, shredded cheddar cheese, fresh green beans, pa...

The present study was conducted to investigate the prevalence and numbers of Enterobacteriaceae in a total of 80 samples including 20 samples each of frozen beef burgers, frozen sausages, beef burger sandwiches and sausage sandwiches. The samples were randomly collected from retail supermarkets and restaurant in Assiut, Egypt. In addition, 20 stool cultures collected from hospitalized children ...

Boneless lean beef trimmings were inoculated with multiple strains of salmonellae, Listeria monocytogenes, and Escherichia coli O157:H7 at levels of ca. 6 log10 CFU/g. pH enhancement with ammonia gas was then used to increase the pH of the trimmings to ca. 9.6. The product was then frozen, chipped, and compressed into blocks. pH enhancement reduced the populations of salmonellae, L. monocytogen...