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Using natural herbal extracts for improving the lipid oxidation and sensory attributes of beef burger manufactured with mechanically deboned chicken meat [electronic resource].

By:

Mohamed, Hussein M. H

Contributor(s):

Mansour, Hayam A

Language: English Summary language: Arabic Description: P.399-414Other title:

استخدام المستخلصات الطبيعية للأعشاب لتحسين ثبات الليبيدات والخواص الحسية للبرجر المصنع من مفروم الدواجن المنزوعة العظم ميكانيكيا" [Added title page title]

Uniform titles:

Veterinary medical journal, 2008 v.56 (4) [electronic resource].

Subject(s):

Online resources:

Full Text Article.

In: Veterinary Medical Journal 2008.v.56(4)Summary: The main objective of the present study was to examine the visibility of using natural herbal extracts to help meat industry to minimize lipid oxidation, improve sensory characteristics and extend the shelf life of meat products manufactured with mechanically deboned chicken meat (MDCM). A base batter was prepared by using a simple traditional formulation as follows: 50 % lean beef meat, 35 % beef fat, 2 % (w/w)sodium chloride, 5 % (w/w) water, 8 % Hydrated Soya R 50 (1:2 water).

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The main objective of the present study was to examine the visibility of using natural herbal extracts to help meat industry to minimize lipid oxidation, improve sensory characteristics and extend the shelf life of meat products manufactured with mechanically deboned chicken meat (MDCM). A base batter was prepared by using a simple traditional formulation as follows: 50 % lean beef meat, 35 % beef fat, 2 % (w/w)sodium chloride, 5 % (w/w) water, 8 % Hydrated Soya R 50 (1:2 water).

Summary in arabic.

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