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.
General
Imprint: |
Lap Lambert Academic Publishing
|
Country of origin: |
Germany |
Release date: |
March 2012 |
First published: |
March 2012 |
Authors: |
Muhammad Qasim Raza
• Saleem-ur-Rehman
• Muhammad Mazhar Iqbal
|
Dimensions: |
229 x 152 x 6mm (L x W x T) |
Format: |
Paperback - Trade
|
Pages: |
92 |
ISBN-13: |
978-3-8484-3404-6 |
Categories: |
Books
|
LSN: |
3-8484-3404-0 |
Barcode: |
9783848434046 |
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