Physico-Chemical and Functional Aspects of Beef Patties: Studies on Physico-Chemical and Functional Aspects of Beef Patties

 
9783848434046: Physico-Chemical and Functional Aspects of Beef Patties: Studies on Physico-Chemical and Functional Aspects of Beef Patties
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Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer’s safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat.

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Muhammad Qasim Raza s/o Zawar Hussain belongs to Jhang. He has completed M.Sc.(Hons.)Food Science & Technology, under Supervision of Prof. Dr. Saleem-ur-Rehman, National Institute of Food Science & Technology, University of Agri. Faisalabad. He has passed his B.Sc.(Hons.)Agri.Food Tech. in 2006. He is also MBA(HRM) from AIOU, Islamabad, Pakistan.

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Book Description Condition: New. Publisher/Verlag: LAP Lambert Academic Publishing | Studies on Physico-Chemical and Functional Aspects of Beef Patties | Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer s safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat. | Format: Paperback | Language/Sprache: english | 92 pp. Seller Inventory # K9783848434046

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Book Description LAP Lambert Academic Publishing Mrz 2012, 2012. Taschenbuch. Condition: Neu. Neuware - Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer s safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat. 92 pp. Englisch. Seller Inventory # 9783848434046

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Book Description LAP Lambert Academic Publishing Mrz 2012, 2012. Taschenbuch. Condition: Neu. Neuware - Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer s safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat. 92 pp. Englisch. Seller Inventory # 9783848434046

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Book Description LAP Lambert Academic Publishing, Germany, 2012. Paperback. Condition: New. Aufl. Language: English. Brand new Book. Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer's safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat. Seller Inventory # AAV9783848434046

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Book Description LAP Lambert Academic Publishing Mrz 2012, 2012. Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Neuware - Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumer s safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat. 92 pp. Englisch. Seller Inventory # 9783848434046

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Book Description LAP Lambert Academic Publishing. Paperback. Condition: New. 92 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Meat and its products enjoy a unique status in human diet but meat also serves as an excellent substrate for the growth of most microorganisms, and is associated with hypertension and cardiovascular disease due to the presence of high sodium and fat contents. In the functional examination of minced beef patties, estimation for total sodium contents is essential to assess the level of risk. The minced beef patties were also treated with chitosan-mint mixture to minimize the presence of microorganisms, oxidation and to increase the shelf life of the product by acting as a natural antioxidant as well as antimicrobial agent. The recommendations from this research work are; the microbiological quality of minced beef should be monitored regularly and properly to ensure consumers safety. Different formulations for patties can be developed by using masking agents, cold pressure storage and use of less quantity of beef to ensure lower amounts of Na contents. Suitability of different oils and fats available for proper structure and other quality parameters of patties should be checked to ensure good quality products with lower levels of fat. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9783848434046

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