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

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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

February

Featuring

Increasing Egg Production by Preventing Salmonella Typhimurium Infection in Laying Hens with the Addition of Probiotic Yogurt Powder

Optimizing Egg Production and Gut Health in Ac Chickens through Functional Product Supplementation

A Comparative Histophathological and Biochemical Study Between Crude Methanolic and Watery Extracts of Eggplant for Treating Hepatotoxicity in Albino Rats

Identification of Physical Trauma Injuries in Javan Langurs (Trachypithecus spp.) for Veterinary Forensic Examination

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