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The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of refrigerated storage, were explored. GTF-DG contained high phenolics and flavonoid contents and, therefore, displayed strong DPPH, radical ABTS, and ferric-reducing activity. The GTF-DG effectively stopped the development of bacterial strains at 100 g/disc. The burgers' pH did not change significantly after the addition of GTF-DG. The burger's antioxidant content and activity increased when GTF-DG was added at 4 and 6%, resulting in a significant decrease in microbial spoilage and lipid oxidation throughout the storage. GTF-DG caused a significant (p ≤.05) improvement in burger cooking parameters. Burgers with 4% and 6% GTF-DG had higher sensory acceptance (p ≤.05) than other treatments. In conclusion, burgers' shelf life can be improved by the bioactive components in GTF-DG. [ABSTRACT FROM AUTHOR]

In this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p < 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups (p < 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the quality and oxidative stability of chicken burger and mortadella prepared with fillets affected by white striping (WS) myopathy as compared with products prepared with normal fillets (control). There were no differences in pH, L*, or b* between treatments (WS vs. control); however, water holding capacity was higher in control burgers and mortadellas. In burgers, the use of WS fillet led to an increase in lipid content and a reduction in moisture content. Mortadella formulations were similar in terms of proximate composition. Addition of WS fillets did not influenced water activity in any of the products. Differences (p < 0.05) were observed for texture profile: WS burgers had 35% lower firmness and 32% lower chewiness than control burgers, and WS mortadellas had lower resilience. Cooking yield and shrinkage were similar between WS and control burgers. As for lipid oxidation, it was found that WS burgers were more stable than control formulations. Mortadella formulations showed a similar behavior of lipid oxidation during storage, with higher values observed after 65 days of storage in both treatments. Utilization of WS fillets for the preparation of burgers and mortadellas is a viable alternative that does not compromise product quality or oxidative stability. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the impact of pitahaya peel flour (PPF) addition, at different concentrations (1.5 and 3%) on the chemical, physico-chemical and sensorial properties of beef burgers. This assessment was based on: proximal analysis, physico-chemical and cooking properties, lipid oxidation and sensory assay of beef burgers. The burger reformulation with pitahaya peel flour had no effect (p > 0.05) on the chemical composition of raw burgers, whilst the cooked burger increased (p < 0.05) the protein and fat content and in the same way increased the calcium, potassium and phosphorus content (p < 0.05) with respect to the control sample. The colour coordinates redness (increased) and yellowness (decreased) were affected (p < 0.05) by the pitahaya peel flour addition. From a textural point of view, all parameters, except springiness, were affected (p < 0.05) by the incorporation of pitahaya peel flour. In addition, the use of pitahaya peel flour reduces (p < 0.05) the cooking loss and the shrinkage of burgers. The raw and cooked beef burger added with pitahaya peel flour showed lower lipid oxidation values (p < 0.05) than those of the control sample. The hedonic scores for all burgers analysed ranged from 6 to 7, which indicates a high degree of acceptance by the panellists. The results obtained indicated that pitahaya peel flour could be used as a novel ingredient in the development of beef burgers. [ABSTRACT FROM AUTHOR]

This research investigated the stability of the Nile perch fish burgers preserved at -18°C for 28 days after treatment with Moringa oleifera leaves (MOL) at concentrations of 1 and 2%. Samples were evaluated through a sensory assessment and analyzed physiochemically and microbiologically. The treated groups had significantly lower mean total bacterial, psychrophilic, yeast, and mold counts during storage compared to the control group (P˂ 0.05). Moreover, no statistically significant difference appeared in the proximal analysis between the treated groups. There were no significant differences in pH values between the groups. However, compared to the group that received MOL, the control group showed a significant increase in both the cooking loss and water-holding capacity of the fish burgers. The control group on day 0 and day 28 had mean peroxide values (nmol/g) of 0.67±0.03 and 2.38±0.02, while the group treated with MOL 1% had mean values of 0.64±0.02 and 1.13±0.02, and the group treated with MOL 2% had mean values of 0.64±0.02 and 1.02±0.02, respectively. Additionally, at the end of the preservation time, the values were 0.92±0.03 and 12.27±0.35. The values for the group treated with MOL 1% were 0.76±0.07 and 8.35±0.02, and for the group treated with MOL 2%, they were 0.71±0.03 and 7.66±0.05, respectively. In addition, the group that was exposed to MOL 1% demonstrated a remarkable overall acceptance throughout storage. In conclusion, if used at lower concentrations, MOL's antibacterial activity can preserve food without negatively affecting its sensory qualities. [ABSTRACT FROM AUTHOR]

BACKGROUND: Minimizing food oxidation remains a challenge in several environments. The addition of rosemary extract (150 mg kg−1) and lyophilized parsley (7.1 g kg−1) at equivalent antioxidant activity (5550 μg Trolox equivalents kg−1) to meat patties was assessed in terms of their effect during microwave cooking and after being subjected to an in vitro digestion process. RESULTS: Regardless of the use of antioxidants, cooking caused a decrease of the fat content as compared to raw samples, without noticing statistical differences in the fatty acid distribution between raw and cooked samples [44%, 47% and 6.8%, of saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively]. However, the bioaccessible lipid fraction obtained after digestion was less saturated (around 34% SFA) and more unsaturated (35% MUFA +30% PUFA). Cooking caused, in all types of samples, an increased lipid [thiobarbituric acid reactive substances (TBARS)] and protein (carbonyls) oxidation values. The increase of TBARS during in vitro digestion was around 7 mg malondialdehyde (MDA) kg−1 for control and samples with parsley and 4.8 mg MDA kg−1 with rosemary. The addition of parsley, and particularly of rosemary, significantly increased the antioxidant activity (DPPH) of cooked and digested microwaved meat patties. CONCLUSION: Whereas rosemary was effective in minimizing protein oxidation during cooking and digestion as compared to control samples, parsley could only limit it during digestion. Lipid oxidation was only limited by rosemary during in vitro digestion. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers were monitored through (lipid oxidation—TBARS test; protein oxidation—thiol group content and selected biogenic amine content) and microbiological quality (Enterobacteriaceae—EB, aerobic mesophilic bacteria—TAMB, lactic acid bacteria—LAB). Dill lipid extracts (DEO and DSE1) significantly (p < 0.05) reduced lipid oxidation and protein oxidation in beef burgers, while the lipid extract (DSE2) showed pro-oxidative effects. The strongest antimicrobial potential against EB was found in SFE1 150 (1.15 log cfu/g). Putrescine, cadaverine, histamine, and tyramine were not detected in any of the analyzed samples during the storage period, while the total content of biogenic amines ranged from 21.4 mg/kg to 285 mg/kg. Generally, it can be concluded that dill essential oil (DEO) and extract DSE1 can be used as novel natural additives in minced-meat products. [ABSTRACT FROM AUTHOR]

Pork meat and processed pork products have been linked to multiple listeriosis outbreaks worldwide during the past years. Specifically, it has been highlighted that minced pork meat is easily perishable and may increase the growth of Listeria monocytogenes, which could be harmful to the general public's health. This study aimed to investigate the potential application of olive oil mill wastewater polyphenolic and red beet extracts as natural antimicrobial agents for L. monocytogenes growth control in burgers. The minced pork meat was mixed with the extracts and experimentally inoculated with L. monocytogenes, then molded into vacuum-packaged and cold-stored (4±1°C) burgers kept under alternating exposure to fluorescent light. The L. monocytogenes enumeration was performed on burgers at 0, 2, 5, and 10 days of shelf life. In uninoculated burgers, physicochemical (pH, water activity, color) and sensory determination (descriptive sensory analysis) were also conducted. At the end of storage, the samples treated with olive-derived extract showed the lowest value of L. monocytogenes (approximately 1.3 Log CFU/g). The physicochemical and sensory traits of burgers have benefited from the addition of both olive-derived and red beet extracts. Results suggest that olive mill wastewater polyphenolic extracts could be added to minced pork meat products to act as a natural antimicrobial agent.

Online communication by state bodies such as the federal government is particularly relevant in times of the corona pandemic, as they must fulfill their duty to provide reliable information and behavioral recommendations in times of crisis. The aim of this study is to analyze the online communication of information and behavioral recommendations by the German government via its website on the Covid-19 pandemic in order to understand how citizens perceive the information, interaction options with the website and behavioral recommendations. For this purpose, an online survey was carried out, which was based on selected criteria of appropriate communication from a communication-theoretical perspective. The results show that the majority of the respondents perceived the communicated content, interactions and behavioral recommendations on the website of the federal government in accordance with the criteria considered here to a satisfactory extent. The survey also shows that when communicating content and recommendations for action, more focus on values such as freedom, solidarity or participation is desired. [ABSTRACT FROM AUTHOR]

Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat), and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluated the effects of different levels of oat bran addition on physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10, and 15% oat bran plus garlic and salt, then manually processed and analyzed for composition, technological parameters (pH, cooking loss, shrinkage percentage, water holding, texture, and color), and sensorial acceptance. The higher the levels of inclusion of oat bran, the lower the burger moisture (p < 0.0001). Burgers with 15% oat bran presented higher content of lipids and carbohydrates, thus higher caloric value (p < 0.0001). The loss of water during cooking was greater in the burger without the inclusion of oat bran (p < 0.05). No significant difference was found for color and aroma attributes. Overall acceptability was higher for burgers with 5% oat bran. Rabbit meat burgers containing oat bran may represent a viable alternative to improving their sensory and technological profiles and overall consumer acceptance. [ABSTRACT FROM AUTHOR]

Copyright of Politische Vierteljahresschrift is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fish products are highly perishable as a result of easy spoilage by microorganism populations. The aim of this study is to evaluate the effects of Capparis spinosa essential oils (CSEOs) on physicochemical, sensory, oxidative, and microbiological attributes for fish burgers during refrigerated storage (8 days). For this purpose, CSEOs were prepared by water distillation (CS‐WD), CO2 supercritical fluid (CS‐SCF), subcritical water (CS‐SW) to determine bioactive substances. Total phenol and flavonoid contents and also antioxidant activity were measured in CSEOs extracted by these procedures and phytochemical identification was performed through gas chromatography and mass spectroscopy. These essential oils (EOs) were used at 0.2% in fish burgers, and controls (without additives) and those containing sodium erythorbate were also prepared. Physicochemical, oxidative, microbiological, and sensory functions were examined every 2 days. Phytochemicals were found in CSEOs, and the highest was related to isopropyl isothiocyanate. Addition of CSEOs led to dark, yellow and red colors for fish burgers compared with control. The manufacture of primary and secondary products in oxidation and different microorganisms in samples were significantly decreased by CSEOs compared with controls (p <.05). The antioxidant feature of the burger with CS‐SCF was higher than that of the sample treated with CS‐WD, but these EOs indicated almost the same antimicrobial attributes, and the lowest antioxidant and microbial activities were found for CS‐SW in the fish burger. The sensory results demonstrated that CSEOs did not reduce scores, which maintained the acceptance quality of burgers during refrigerated storage. As a conclusion, CSEOs can be used as effective antioxidants and preservatives in burgers, and sensory acceptance was preserved during storage. [ABSTRACT FROM AUTHOR]

Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat), and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluated the effects of different levels of oat bran addition on physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10, and 15% oat bran plus garlic and salt, then manually processed and analyzed for composition, technological parameters (pH, cooking loss, shrinkage percentage, water holding, texture, and color), and sensorial acceptance. The higher the levels of inclusion of oat bran, the lower the burger moisture (p < 0.0001). Burgers with 15% oat bran presented higher content of lipids and carbohydrates, thus higher caloric value (p < 0.0001). The loss of water during cooking was greater in the burger without the inclusion of oat bran (p < 0.05). No significant difference was found for color and aroma attributes. Overall acceptability was higher for burgers with 5% oat bran. Rabbit meat burgers containing oat bran may represent a viable alternative to improving their sensory and technological profiles and overall consumer acceptance.

Copyright of Journal of Legal Theory / Jogelméleti Szemle / Zeitschrift für Rechtstheorie is the property of Journal of Legal Theory / Jogelmeleti Szemle / Zeitschrift fur Rechtstheorie and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet current consumer's demands. Therefore, this research has developed innovative prototypes of analog burgers with insect and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan, and soya. In addition, oat and sodium alginate were used as binders. The shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, color, acidity, and peroxide index) and sensory analysis (quantitative analysis QDA). The production of the burger analogs was feasible. Product characterization showed significant differences (p < 0.05) among samples for organoleptic properties, highlighting texture changes. Using a multivariate model, it was established that the "best before date" occurs at seven days for all developed prototypes, conditioned by microbial growth. Finally, the spoilage model indicated an important contribution to bacterial growth with a notable modification to the pastiness and hardness of the burger analogs developed. [ABSTRACT FROM AUTHOR]

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life. [ABSTRACT FROM AUTHOR]

Dill (Anethum graveolens L.) essential oil (DEO) obtained by hydrodistillation (HD) and lipid extracts (DSE1 and DSE2) obtained by supercritical CO2 extraction (SFE) were used as potential antioxidants and antimicrobial agents in beef burgers at two different concentrations (0.075 and 0.15 µL/g). The chemical profile of the lipid extracts and their in vitro antimicrobial activity against the common pathogens E. coli and L. monocytogenes (MIC and MBC) were determined. The quality and shelf life of the burgers were monitored through (lipid oxidation—TBARS test; protein oxidation—thiol group content and selected biogenic amine content) and microbiological quality (Enterobacteriaceae—EB, aerobic mesophilic bacteria—TAMB, lactic acid bacteria—LAB). Dill lipid extracts (DEO and DSE1) significantly (p < 0.05) reduced lipid oxidation and protein oxidation in beef burgers, while the lipid extract (DSE2) showed pro-oxidative effects. The strongest antimicrobial potential against EB was found in SFE1150 (1.15 log cfu/g). Putrescine, cadaverine, histamine, and tyramine were not detected in any of the analyzed samples during the storage period, while the total content of biogenic amines ranged from 21.4 mg/kg to 285 mg/kg. Generally, it can be concluded that dill essential oil (DEO) and extract DSE1 can be used as novel natural additives in minced-meat products.

Ninety meat samples were chosen at random from food stores with high ratings in the Great-Cairo Governorate (30 samples of each of Burger, Kofta, and minced meat). The presence of pathogenic bacteria like Staphylococcus aureus,Listeria monocytogenes, Salmonella typhimurium, and Bacillus cereus was examined bacteriologically in the samples. However, Salmonella typhimurium and Listeria monocytogenes were found in 22 and 19% of the examined samples, respectively. Staphylococcus aureus was found in 10% of the examined samples with average counts of 7cfu/g, and Bacillus cereus was found in 11% of the examined all samples with an average counts of 3cfu/g. One hundred sixty-eight pathogenic bacterial isolates, including 27 Staphylococcusaureus isolates there were 51, 30, and 60 isolates of Listeriamonocytogenes, Bacillus cereus, and Salmonella typhimurium, respectively. With the aid of Hi identification kits and latex test kits, only 114 of the 168 testes isolates were identified as pathogenic species. The results indicated that these foods might be an infection source for consumers. When preparing and serving food, safety measures ought to be taken to control the quality of the raw materials and the environmental and hygienic conditions. [ABSTRACT FROM AUTHOR]

This study attempted to track the lipid oxidation in meat, on one hand, by giving a considerable attention to fatty acids (FAs) composition, cholesterol oxidation product (COPs) levels as well as fat and cholesterol content, and on the other hand, by measuring the peroxide value (PV), p-anisidine (PA), and TOTOX values. The investigation was carried out on one kilogram of meat from each of the products (beef burger (BB), chicken burger (CB), beef shawarma (BS) and chicken shawarma (CS). Cholesterol, COPs, and FAs composition were analysed by gas chromatography. Results showed that all of CB, CS, BB and BS were in an oxidised status and presented toxicologically significant levels of COPs. [ABSTRACT FROM AUTHOR]

The quality assurance of meat products is very important for human health protection. In this study, 50 samples from burger, kofta, and sausage were examined histologically for the detection of adulteration. Histological sections from the three meat products were stained with hematoxylin and eosin stain. Adulteration by unauthorized plant and animal tissues was detected microscopically. The results revealed that burger was adulterated with lung, heart, connective tissue, smooth muscles, cartilage, and plant tissues. Burger samples showed parasitic infection with sarcocystis within skeletal muscles. Kofta was adulterated with lung, connective tissue, smooth muscles, cartilage, blood vessels, and plant tissues. Sausage was adulterated with intestine, connective tissue, smooth muscles, cartilage, blood vessels, fat, and plant tissue. This study confirms the availability of histological examination in detecting adulteration of meat products and parasitic infection. [ABSTRACT FROM AUTHOR]

This study aimed to monitor the quality of food products distributed in fast food restaurants. Physico-chemical and microbiological analyses were conducted on burger and sandwich products containing beef, chicken, turkey, fish, cheese, as well as on sweet desserts such as apple juice, ice cream, and milkshakes. Additionally, the equipment and utensils used in the preparation of these products were checked microbiologically. The ice and drinking water from the supply network, used in the preparation process of these products, were tested both microbiologically and physicchemically. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The meat industry has a substantial negative impact on the environment. As a result, this industry is in a period of change to alternative meat to mitigate the environmental issues caused by conventional meat production. Cultivated meat is highlighted as an alternative to conventional meat-based diets. SCiFi Foods has developed such a novel cultivated meat burger as a potential successor to the currently available burgers. Based on the process information provided by SCiFi Foods, this work performed a life cycle analysis on the novel cultivated meat burger and compared it with alternatives. The life cycle impacts of the novel burger were evaluated using four indicators: greenhouse gas emissions (CML-IA); energy use (cumulative energy demand); land use (ReCiPe midpoint); and water use (ReCiPe midpoint). The study found that the cultivated meat burger generated 87% less greenhouse gas emissions, required 39% less energy, had 90% less influence on land use, and 96% less water use than the comparable beef patty. The effects of uncertainty in the data, sensitivity to major assumptions, and the effect of the manufacturing plant location were analyzed. The studied burger was also found to have a life cycle environmental impact that is comparable with plant-based commercialized burgers that are currently available. [ABSTRACT FROM AUTHOR]

Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet current consumer’s demands. Therefore, this research has developed innovative prototypes of analog burgers with insect and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan, and soya. In addition, oat and sodium alginate were used as binders. The shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, color, acidity, and peroxide index) and sensory analysis (quantitative analysis QDA). The production of the burger analogs was feasible. Product characterization showed significant differences (p < 0.05) among samples for organoleptic properties, highlighting texture changes. Using a multivariate model, it was established that the “best before date” occurs at seven days for all developed prototypes, conditioned by microbial growth. Finally, the spoilage model indicated an important contribution to bacterial growth with a notable modification to the pastiness and hardness of the burger analogs developed.

This study analyzes the influence of the number of flips on the cooking performance of burgers by heating contact using results from both experimental test and computational simulation. The analysis employs a previously developed multiphysics model that accounts for heat and moisture transfer as well as product deformation. The turning process was simulated considering two heat sources representing the cooking pan that are alternately activated and deactivated to heat either surface of the product. Furthermore, a set of experiments were carried out to validate the model outcomes recording data of temperature at the center and upper surface of the burger, weight loss, and shrinkage at different number of flips. When performing only one flip, great moisture expelling was observed at the top surface, while multiple flips facilitates moisture retention, reducing cooking losses and shrinkage since it allows for a reduction in cooking time to reach the desired temperature. However, more than five flips do not significantly improve these effects. • Increasing the number of flips reduces the volumetric shrinkage of the burger. • Cooking time significantly diminishes with three or more flips. • Late flips affect temperature prediction precision. • Burger shrinkage results from the combined effects of water loss and protein denaturation. • Frequent flipping results in more tender burgers. [ABSTRACT FROM AUTHOR]

The aim of this research was to examine the chemical properties of freshly squeezed wild garlic extract (FSWGE) and its use as an additive in burgers (BU). Technological and sensory properties of such fortified burgers (BU) were determined. LC-MS/MS analyses identified thirty-eight volatile BAC. Allicin prevalence (11.375 mg/mL) is the key parameter determining the amount of FSWGE added in raw BU (PS-I 1.32 mL/kg, PS-II 4.40 mL/kg, and PS-III 8.79 mL/kg). Minimum inhibitory concentrations (MIC) and minimum bactericidal concentration (MBC) values of the FSWGE and evaporated FSWGE (EWGE) were determined against the six microorganisms using a microdilution method. The data indicated that using FSWGE can result in a reduced risk of Serratia marcescens (MIC = 50 mg/mL; MBC = 60 mg/mL), Listeria monocytogenes (MIC = MBC = 90 mg/mL), Escherichia coli and Staphylococcus aureus (MIC = 90 mg/mL; MBC ≥ 100 mg/mL), and Salmonella enteritidis and Enterococcus faecium (MIC = 100 mg/mL; MBC > 100 mg/mL) in BU. Changes in antioxidant (AOX) capacity were followed during cold storage (up to 10 days) and freezing (90 days). It was shown that PS-III had the highest level of AOX capacity during the entire period of cold storage, revealing 8.79 mL FSWGE/kg BU as the most suitable effective concentration. Adding FSWGE did not negatively affect the technological and physico-chemical properties during both cold and freeze storage. Regarding sensory evaluation, modified BU received mostly higher scores compared to control. The results of this study have demonstrated the great potential of wild garlic extract usage in the creation of safe products with prolonged shelf life.

Background. Probiotics have been widely used in foods due to their health implications and can be used in meat products to improve physicochemical and microbiological properties. Materials and methods. Free and encapsulated L. plantarum and L. rhamnosus were added to beef patties. The physicochemical and microbiological properties of the beef patties were analyzed during refrigerated storage (10 days). A control treatment was made without probiotic addition. The encapsulation yield, morphological characterization, and size of the capsules were also measured. Results. The pH values of the beef patties decreased during storage in treatments with probiotic addition. Furthermore, the probiotic strains were able to maintain the traditional meat color of the products. Lipid oxidation was lower in the treatments with probiotics as free cells. The beef patties with probiotic addition presented high levels of lactic acid bacteria during the whole refrigerated storage period. The treatments with specific strain addition also had higher levels of specific probiotic counts. However, the treatments with L. rhamnosus showed higher specific counts than those with L. plantarum at the end of the storage period. Conclusion. Both probiotic strains and strategies of incorporation proved to be suitable for use in beef patties because of their high probiotic viability. However, encapsulated L. rhamnosus provided higher bacterial counts at the end of the storage period of the beef patties. [ABSTRACT FROM AUTHOR]

The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers. [ABSTRACT FROM AUTHOR]

The use of brewer's yeast to replace textured soy protein (TSP) in burgers was investigated. Three formulations were made, corresponding to a control formulation with 4% TSP, a formulation containing 4% yeast cells in their natural state, and a formulation made with 4% mechanically ruptured yeast cells, which were characterized for the chemical, technological, and sensory properties. Significant differences were observed for pH and instrumental color between the formulations, with no changes in the visual color evaluation by the untrained assessors. The addition of yeast cells resulted in a higher cooking yield and lower reduction in diameter, contributing to maintaining the shape and juiciness of burgers, which is a positive aspect from the technological point of view. The TSP-based formulation presented higher overall appearance and flavor scores when compared with the other formulations, with no significant differences for the other sensory attributes. The results showed that debittering of yeast-cell biomass is required to remove hop resins and tannins before using in burgers, aimed to improve the product's acceptance and the purchase intent. The debittered yeast cell biomass can be used in burger formulations with great potential to replace TSP, as an alternative to obtain a free allergen meat product. [ABSTRACT FROM AUTHOR]

It has been repeatedly noted that there are similarities between Pushkin’s short story ‘The blizzard’, Zhukovsky's ballad ‘Svetlana’, from which Pushkin borrowed the epigraph, and Burger's ‘Lenora’, which was twice used by Zhukovsky in different contexts. Differences in the functioning of the traditional plot are considered against the background of the interrela­tion and interdependence between fate, chance, and free will. In a Christian reading, the atti­tudes of the main characters of the three works to God's providence explain the motives be­hind their actions, the further course of events, and the endings of the works.

This work aimed to evaluate the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using different mixing equipment (bowl cutter, universal mixer, and meat mixer). Scanning electron microscopy revealed a more homogenize emulsion, cohesive structure and smaller pore size of patties produced using the bowl cutter, which significantly reduced the total fluid release, water release, fat release and cooking loss as compared to the universal mixer and meat mixer. Production of the buffalo meat patties using bowl cutter also improved the moisture retention and gel strength of the patties. The patties produced using bowl cutter had the significantly highest lightness and yellowness values, while the redness was the lowest. Lower hardness, gumminess and chewiness also were observed from the patties produced using bowl cutter. Quality of the microstructural and physicochemical properties of the patties produced using different equipment can be organized as bowl cutter > universal mixer > meat mixer. Nevertheless, the sensory evaluation demonstrated a higher preference on aroma, flavour and overall acceptability of patties produced using meat mixer due to coarser and meaty texture, while the colour, tenderness, juiciness and springiness did not differ against using bowl cutter and universal mixer. [ABSTRACT FROM AUTHOR]

Nutritional information of burgers launched in the EU market during 2020 was retrieved from their labels. Products were initially classified into four types: i.e., veggie, red meat-, fish- and poultry-based. Gluten, wheat, and soy were the most declared allergens regardless of the burgers type. Veggie burgers showed levels of energy, fat, and saturate fatty acids (SFA) similar to fish- and poultry-based burgers, but lower than red meat burgers. Compared to conventional burgers, veggie had higher amounts of carbohydrates and sugars and a lower content of proteins, but no difference in salt. Due to the high compositional intra-variability in the veggie burgers, vegetarian and vegan burgers were further analyzed separately. Vegan burgers had higher levels of energy, fat, SFA and protein than vegetarian burgers, but lower carbohydrates and sugars. Once again large differences in the nutritional parameters were observed in both vegan and vegetarian burger categories due to the wide range of ingredients and formulations employed in these types of products. A clear and comprehensive informative labeling is especially needed for vegan and vegetarian burgers to allow the consumer to make a rational decision based on the nutritional facts of these products. [ABSTRACT FROM AUTHOR]

In this study, the effect of chestnut flour substitution on the physicochemical and sensory properties of burger (30% meat) was investigated. Chestnut flour levels were 0, 3, 6 and 9% that were replaced with toasted flour in the formulation. Chestnut flour improved all the treatments cooking characteristics significantly (PP

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The processing of faba beans generates great quantities of hulls, which are high in bioactive compounds with demonstrated radical-inhibiting properties. There is no research on the impact of using faba bean hull nanoparticles (FBH-NPs) to improve the quality and extend the shelf-life of beef products. Hence, the target of this investigation was to assess the inhibiting influence of adding FBH-NPs at two different concentrations (1 and 1.5%) on the physical attributes, lipid and protein oxidation, colour degradation, and microbiological safety of burgers during refrigerated storage (4 ± 1 °C/12 days). The FBH-NPs presented great phenolic content (103.14 ± 0.98 mg GAE/g dw) and antioxidant potential. The water holding capacity and cooking properties in burgers including FBH-NPs were improved during storage. The FBH-NPs significantly (p < 0.05) decreased the reduction rate of redness and lightness during the burger refrigerated storage and the FBH-NPs were more beneficial in preventing cold burger discolouration. In the FBH-NPs-treated burgers, peroxide values, TBARS, and protein carbonyl content were lower than in the control (up to 12 days). The microbiological load of burgers including FBH-NPs was lower than the load of the control during refrigerated storage. The findings revealed that FBH-NPs were more efficient in enhancing the cooking characteristics, retarding lipid or protein oxidation, preventing colour detrition and improving the microbial safety of burgers.

Interest in plant‐based meat alternatives (PMBAs) has been rapidly growing in both the food research community and the food industry due to higher consumer demands in recent years. However, scientific data regarding the health and aroma aspects of PBMA are rare. In this study, the fatty acids (FAs) and volatile flavor compounds (VFCs) were profiled in four types of plant‐based burgers (PBs) and compared to beef burger (BB). Over 40 FAs and 64 VFCs were detected and quantified in the samples. Nonsignificant differences (α = 0.05) were observed in the percentages of most FAs between uncooked and cooked PBs. PBs contained lower percentages of saturated FAs and trans‐FAs, higher percentages of unsaturated FAs, and lower ratio of n‐6 to n‐3 FAs comparing to the BB. The FA profiles in PBs are mainly determined by their ingredients. The VFC profile of cooked PBs was different from that of the uncooked ones. The ingredients, thermally induced Maillard reaction, and lipid oxidation had contributed to the formation of the flavor. For uncooked samples, the VFC profiles of PB 3 and PB 4 were similar to that of BB. While for cooked samples, PB 1 had similar VFC profile as BB. This illustrated the importance of the cooking process for aroma formation; however, ingredients, such as spices, remain an important source of VFCs in these burger samples. Ingredient optimization could be an effective strategy to enhance the flavor of PBs to resemble BB. Practical Application: This study provides the knowledge of health and aroma‐related components in both raw and cooked PBs, including FA and VFC profiles. It also explains the source of those components. This will not only help consumer's decision making in choosing plant‐based meat alternatives, but also help the related industry to choose proper ingredients to optimize the final products. [ABSTRACT FROM AUTHOR]

Abstract Some non-conventional food plants (NCFPs) such as Yacon potato, Moringa, and Ora-pro-nobis have been studied to identify their constitution and health-promoting substances. The purpose of this study was to enrich the beef burger with unconventional food plant and to evaluate its physical, chemical and sensorial properties. Ten formulations were prepared, being one formulation for the conventional burger (with soy protein and without addition of NCFPs) and nine formulations with variations of 2%, 4% and 6% of flour of each of the NCFPs. Addition of NCFPs flours improved nutritional burger properties and resulted in an increase in protein, ash, and dietary fiber content, a slight reduction in fats and significant reduction in carbohydrates. The burgers produced using 2% and 4% of Yacon flour had the lowest differences in these parameters as compared to those of the conventional burger, and also presented acceptance rates that were similar to that of the conventional burger. Both formulations showed the greatest similarity to the conventional burger during sensory analysis, which could be well accepted by consumers who are looking for healthier foods.

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

It is well known that the use of efficient domestic cooking appliances and equipment can not only save energy, but also improve the quality of the food being prepared. This work raises the question of whether cooking procedures can also contribute to this energy efficiency. Focusing on burger pan frying, experimental data were used to develop a model able to predict cooking outcomes under different power levels supplied by an induction hob. The proposed model takes into account not only the heat consumed by water evaporation in the contact region but also the shrinkage process of the hamburger. A new formulation based on the multiplicative decomposition of the strain deformation gradient is proposed to describe the observed decoupling between weight and volume loss during the process. The model properly predicts temperature, moisture loss and shrinkage, and allows elucidation of the effects of supplying different amounts of energy on the final water content. [ABSTRACT FROM AUTHOR]

[Display omitted] • An updated risk estimate of salmonellosis from chicken patties is provided. • Crucial factors along the food-chain are identified using sensitivity analysis. • Simulations of real-world intervention scenarios are being analyzed. • A novel approach in dose-response modelling is being incorporated. • Separation of variability and uncertainty using second-order Monte-Carlo. Quantitative microbial risk assessment (QMRA) has witnessed rapid development within the context of food safety in recent years. As a means of contributing to these advancements, a QMRA for Salmonella spp. in fresh chicken patties for the general European Union (EU) population was developed. A two-dimensional (Second Order) Monte-Carlo simulation method was used for separating variability and uncertainty of model's parameters. The stages of industrial processing, retail storage, domestic storage, and cooking in the domestic environment were considered in the exposure assessment. For hazard characterization, a dose-response model was developed by combining 8 published dose-response models using a Pert distribution for describing uncertainty. The QMRA model predicted a mean probability of illness of 1.19*10−4 (5.28*10−5 – 3.57*10−4 95 % C.I.), and a mean annual number of illnesses per 100,000 people of 2.13 (0.96 – 6.59 95 % C.I.). Moreover, sensitivity analysis was performed, and variability in cooking preferences was found to be the most influential model parameter (r = −0.39), followed by dose-response related variability (r = 0.22), and variability in the concentration of Salmonella spp. at the time of introduction at the processing facility (r = 0.11). Various mitigation strategy scenarios were tested, from which, "increasing the internal temperature of cooking" and "decreasing shelf life" were estimated to be the most effective in reducing the predicted risk of illness. Salmonella -related illnesses exhibit particularly high severity, making them some of the most prominent zoonotic diseases in the EU. Regular monitoring of this hazard in order to further highlight its related parameters and causes is a necessary procedure. This study not only provides an updated assessment of Salmonella spp. risk associated with chicken patties, but also facilitates the identification of crucial targets for scientific investigation and implementation of real-world intervention strategies. [ABSTRACT FROM AUTHOR]

Several strategies for producing healthier meat products have been developed. Reducing fat content, using different fat sources, modifying and improving the fatty acid profile or even replacing saturated fat with oleogels are some of the methods used. Goat meat mainly from animals out of quality brands with low commercial value can be valorized when processed, giving the opportunity to increase its consumption and acceptability. Thus, the aim of this study was to study the effect of the replacement of pork as a source of fat with an olive oleogel in burgers manufactured with goat meat and to compare the goat meat burgers with the most common commercial burgers made with beef. Two replications of the burgers were manufactured at different times, and three samples of each burger type (GOO—goat meat burgers with olive oil; GPF—goat meat burgers with pork fat) were randomly selected from each lot manufactured. Each sample was analyzed in triplicate for each physicochemical analysis. At the time, the manufactured burgers were analyzed simultaneously with the commercial burgers. The burgers with olive oil (GOO) showed higher a* and b* than the burgers with pork fat (GPF) and consequently had lower h° and C*. The ashes, protein and collagen contents of the GOO and GPF burgers were similar to those of the other goat meat products. The effect of the incorporation of oleogel on the physicochemical composition of the burgers in relation to the pork fat was expressed in the fat content, 4 and 2.78% for GOO and GPF, respectively. CH burgers have significantly higher fat content (13.45%) than GOO and GPF burgers. The replacement of pork backfat with a vegetable oleogel modified the fatty acids profile, since the GOO burgers had the highest MUFA and PUFA and the lipidic quality, defined by the IA and IT indices, was 0.38 and 0.99, respectively. Globally, goat burgers were sensorially harder and presented a more difficult chewiness than CH. The replacement of the pork back fat with oleogel significantly decreased hardness and chewiness.

The object of this study was to evaluate the effect of Zingiber officinale powder on physical-chemical traits, microbiological growth and sensory properties of rabbit burger. Raw burgers (only meat and meat added with 1 and 2% w/w ginger powder) were stored at 4°C for 1, 4 and 7 d and then cooked. Ginger modified the colour of both raw and cooked burgers, leading to more yellow hue and reducing lightness. Aspect of burgers were affected by ginger powder addition, leading to a noticeable difference between the samples. During storage time, the highest modifications were recorded for control samples, followed by burgers with added ginger. Sensory evaluation highlighted that ginger enhanced the juiciness of the burgers; moreover, burgers with ginger powder presented a significant delay in microbial growth. Ginger powder might be considered as a potential ingredient in rabbit meat products to increase their quality and extend their shelf-life.

This study was aimed to evaluate the antibacterial and antioxidant characteristics of incorporated pomegranate juice (PJ) and pomegranate rind powder extract (PRPE) into meat burgers. The peroxide value, thiobarbituric acid reactive substances, and metmyoglobin content for different burgers during 90 days storage at − 18 °C were evaluated. Total anthocyanin content, total phenolic content (TPC) and free radical scavenging activity (RSA or IC50) for PJ and PRPE were measured as 18.90 (mg/mL), 4380 ppm, 0.136 (mg/mL) and 0.40 (mg/mL), 5598 ppm, 0.084(mg/mL), respectively. Incorporation of PRPE with a high concentration of TPC resulted in less oxidation of lipid in comparison with other formulations. The highest and lowest scores in the sensory analysis and total acceptance at the 90th day corresponded to burgers containing PJ and control, respectively. Butylated hydroxytoluene may be substituted in whole or part with PJ and PRPE due to their desired effects on burgers' properties. [ABSTRACT FROM AUTHOR]

Clean labelling refers to consumers’ desire for manufacturers to be more transparent in the way their products are made and sourced. Natural antioxidants (spices, herbs, fruits, or vegetables) have been proven to offer the same functionality as their synthetic counterparts, with the advantage of being label friendly and process compatible, maintaining meat quality and reducing food waste. Lamb meat has the challenges to have an intense flavour and fat composition to test the effectiveness of some of these natural antioxidants like hydroxytyrosol (HXT). The current paper was designed to test both natural (HXTo) and synthetic (HXTs) antioxidants using four lamb patty batches: one Control (C) (which included sulphites); a reference (R) sample (14.6% carnosic acid and 6% carnosol from natural rosemary extracts, 200 ppm); a sample containing synthetic hydroxytyrosol (HXTs, 99% purity, 200 ppm); and a sample with added organic hydroxytyrosol (HXTo, sample 7% purity from olive tree leaves, 200 ppm). A shelf-life study was carried out for 6 days at 4 °C, testing proximal composition and mineral bioavailability, pH changes, colour (by CIELab), total antioxidant capacity (TAC by oxygen radical absorbance capacity (ORAC)), lipid and protein oxidation (thiobarbituric acid reactive substances (TBARs) and thiol loss, respectively), volatile compound profiles (by HPC-MS), sensory evaluation, and microbiological growth (as total vial count (TVC) and total coliform count (TCC)). Results revealed that lamb burgers with added HXTs had better-preserved raw lamb meat in the test conditions, with reduced colour losses, lipid oxidation, and release of volatile compounds, the half the microbiological growth (TVC) of the Control, the best TAC, and significantly increased (p < 0.05) minerals bioavailability, while maintaining sensory acceptability. In summary, natural antioxidants are an adequate strategy for lamb meat burgers. Regarding HXTo, obtained from olives, the synthetic analogue is even more effective in terms of preservative and antioxidant activity, and in maintaining the nutritional value, sensory characteristics, and safety of food products.

Chicory roots powder is considered as a rich source of fiber and polyphones. It can be interfered in the formation of many functional foods that play an important role in maintaining human health from many diseases such as obesity and diabetes. So, this research was carried out to determine the chemical composition of the chicory roots and to evaluate assess the quality properties of reduced- fat burger as influenced with chicory roots powder. The prepared burger samples contained chicory roots powder as fat replacer with substitution ratio of 25, 50 and 75% of animal fat. Cooking quality and sensory evaluation were measured in burger samples. The results revealed that adding Chicory roots powder lead to an improvement in burger nutritional value and cooking properties. In burger contained chicory roots powder, there was an increment in cooking yield meanwhile, shrinkage and feeder number were decreased. Adding chicory roots powder to burger as a fat replacer does not cause any negative effects on its sensory properties. [ABSTRACT FROM AUTHOR]

In this study, three pumpkin (Cucurbita moschata L.) local cultivars namely: Kafr El-Battikh-1 (KB), Kafr Saad (KS) and El-Edua (ED) were cultivated at different plant density: one, two and three plants per the hill. Data were recorded on some main plant growth and development [average content of reduced sugar (mg/100g) of fresh leaves 25 days after sowing, number of opened female flowers per plant, number of fruits per plant, average fruit weight (kg) and average plant length (cm) 120 days after planting]. Further, the resulting fruits were used to study some nutritional quality including the chemical composition, pectin, beta carotene and some minerals content in both pulp and seed kernel of the fruit. The processing of some food products such as fermented sweet bread from the pulp and chicken burger from the seed kernel were investigated. The obtained results showed that there were significant (P<0.05) differences among the cultivars and also among the plant densities used. The fruits harvested from plants grown individually per hill were the best among the others in terms of chemical composition and minerals. The content of pectin and beta carotene contents were also significantly different among the cultivars. The ED cv grown as single plant/hill was the best among the rest of cvs under study in terms of maturit and taste index. Therefore, the treatment ED 1 (1pl/hill) was selected for application in food technological part of current study. The bread and burger were prepared from pumpkin pulp and seed kernel by partially replacing ratios 10, 20, 30 and 40%. The bread and burger were evaluated by some sensory and physical properties. The best results were obtained for bread and burger samples supplemented with 10% and 20% replacement ratio, whether fruit pulp or seed kernel. The products of chemical composition were found in reasonable amounts which confirm the highly nutritional value of these products, as well as, desirable properties that the consumer will accept. [ABSTRACT FROM AUTHOR]

The effect of adding powdered spices (sage, garlic or clove) on the pH, cooking yield (CY), cooking loss (CL), diameter reduction (DR), shear force (SF), colour coordinates, microbial concentration and lipid oxidation (LO) in two types of lamb burger (made with leg (L) or with leg + neck + breast meat (LNB)) was assessed over a 6-day period. The addition of powdered spices (sage, garlic or clove) did not affect the physico-chemical parameters or the microorganism count. LO values increased (P < 0.001) in burgers spiced with garlic or non-spiced (control) burgers in both formulations (L and LNB). However, sage or clove stabilised LO values during the storage period. In general, L burgers presented higher CY but lower CL, DR, SF and colour-coordinate values than did LNB burgers. Types of lamb burger (L or LNB) affected the total viable count at 6 days of storage (P < 0.001) and Pseudomonas spp. at 0 and 3 days of storage (P < 0.001), with L samples showing higher values than the LNB ones. LO did not vary with the type of meat used. Consumption of lamb meat has decreased considerably, in addition to preference for first class pieces only. In order to increase carcass value and consumption, lamb burgers were prepared from different parts of the carcass and spices. The results showed that the manufacture of these meat products could optimise the value of lamb carcass. [ABSTRACT FROM AUTHOR]

Copyright of FORO: Revista de Ciencias Juridicas y Sociales Nueva Epoca is the property of Universidad Complutense de Madrid and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)