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60 results on '"Minced beef"'

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1. Assessing different processed meats for adulterants using visible-near-infrared spectroscopy.

2. Rapid detection of frozen-then-thawed minced beef using multispectral imaging and Fourier transform infrared spectroscopy.

3. Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef.

4. Application of invasive weed optimization and least square support vector machine for prediction of beef adulteration with spoiled beef based on visible near-infrared (Vis-NIR) hyperspectral imaging

5. Quantification of rubidium as a trace element in beef using laser induced breakdown spectroscopy.

6. Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef

7. Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef

8. Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

9. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

10. Do consumers prefer pasture-raised dual-purpose cattle when considering meat products? A hypothetical discrete choice experiment for the case of minced beef

11. Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics

12. Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere

13. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

14. Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage

15. Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach

16. Identifying labelling and marketing advantages of nutrients in minced beef meat: A case study

17. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage

18. A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis

19. Rapid detection of frozen-then-thawed minced beef using multispectral imaging and Fourier transform infrared spectroscopy

20. Assessing different processed meats for adulterants using visible-near-infrared spectroscopy

21. Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef

22. Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

23. Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef

24. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures

25. Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere

26. Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage

27. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage

28. The fate of two Listeria monocytogenes serotypes in 'cig kofte' at different storage temperatures

29. Identification and quantification of turkey meat adulteration in fresh, frozen-thawed and cooked minced beef by FT-NIR spectroscopy and chemometrics

30. A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef

31. Determination of total fat and moisture content in meat using low field NMR

32. Combined effects of irradiation and the use of natural antioxidants on the shelf-life stability of overwrapped minced beef

33. A note on Escherichia coli O157:H7 serotype in Turkish meat products

34. The bacteriological quality of British beef 2. Frozen minced beef

35. The effect of cooking on the chemical composition of meat products with special reference to fat loss

36. Chilled storage life of hot-boned, pre-rigor, salted minced beef

37. Antioxidant and antibacterial effects of Lavandula and Mentha essential oils in minced beef inoculated with E. coli O157:H7 and S. aureus during storage at abuse refrigeration temperature

38. Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef

39. Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy

40. Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef

41. Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina

42. Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material

43. The occurrence of Escherichia coli O157 in/on faeces, carcasses and fresh meats from cattle

44. Rapid monitoring of the spoilage of minced beef stored under conventionally and active packaging conditions using Fourier transform infrared spectroscopy in tandem with chemometrics

45. Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions

46. The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage

47. Humidification of unwrapped chilled meat on retail display using an ultrasonic fogging system

48. The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs

49. Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs

50. Effects of dietary vitamin e supplementation and packaging on the quality of minced beef

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