Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils

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Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils

Amal Ramadan Fawy¹, Hussein Yousef Ahmed², El-Sayed S.E. Shabana³, Mohamed Abdelfattah Maky⁴*

Author Affiliations

¹Food Hygiene Department, Animal Health Research Institute, Qena, Egypt; ²Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Assiut University, Egypt; ³Food Hygiene Department, Animal Health research Institute, Dokki, Giza, Egypt; ⁴Department of Food Hygiene and Control, Faculty of Veterinary Medicine, South Valley University, Qena, 83522, Egypt.

*Correspondence | Mohamed Abdelfattah Maky, Department of Food Hygiene and Control, Faculty of Veterinary Medicine, South Valley University, Qena, 83522, Egypt; Email: [email protected]

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Figure 1:

Nutritional profile of various classes of Egyptian beef burger. Percentage of moisture, protein, fat, ash and carbohydrate. Data are mean ± standard deviations. Various letters indicated a statistically significant difference between the means at p < 0.05.

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Figure 2:

Nutritional profile of various formulated beef burger. Percentage of moisture, protein, fat, ash and carbohydrate. Data are mean ± standard deviations. Various letters indicated a statistically significant difference between the means at p < 0.05.

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Figure 4:

pH values of various formulated beef burger. Data are mean ± standard deviations.

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Figure 5:

TVB-N values of various formulated beef burger. Data are mean ± standard deviations.

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Figure 6:

TBARS values of various formulated beef burger. Data are mean ± standard deviations.

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Figure 3:

APC of various formulated beef burger. Data are mean ± standard deviations.

This Issue

August 2022

Vol. 10, Iss. 8, Pages 1659-1886

Advances in Animal and Veterinary Sciences

Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils

Special Issues

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Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils

Amal Ramadan Fawy¹, Hussein Yousef Ahmed², El-Sayed S.E. Shabana³, Mohamed Abdelfattah Maky⁴*

Advances in Animal and Veterinary Sciences

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Advances in Animal and Veterinary Sciences

Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils

Special Issues

Membership/Association

Quality Characteristics of Beef Burger Formulated with Olive and Rice Bran Oils

Amal Ramadan Fawy1, Hussein Yousef Ahmed2, El-Sayed S.E. Shabana3, Mohamed Abdelfattah Maky4*

Advances in Animal and Veterinary Sciences

December

Featuring

Study of Noni Fruit Extract Microcapsule on Enzymes Activity, Digestibility and Hematologic of Sentul Chicken

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Genetic Diversity of Vietnamese Native Ducks Based on Sequences of the Mitochondrial Dna D-Loop Region

Primary, Secondary Metabolites and Antioxidant Activity of Castanopsis Argantea, Artocarpus heterophyllus, and Aglaia tomentosa Fruit as Food for the Tapanuli Orangutan (Pongo tapanuliensis) in the Batang Toru Forest, North Sumatra

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Amal Ramadan Fawy¹, Hussein Yousef Ahmed², El-Sayed S.E. Shabana³, Mohamed Abdelfattah Maky⁴*