Rasha Ali Taha Hamza1, Atef Saad Osheba1, Hassan Mohamed Sobhy2, Sahar Hussein Abdalla Hekal2*
...ality attributes of beef burger was evaluated. The ethanolic extracts of both galangal and sumac were shown to have significantly higher total phenolic and flavonoid contents than the aqueous extract, in particular 90% Ethanol Extract, where the 90% Ethanol Extract of sumac had 58.03 mg gallic acid/g dry sample for total phenolic and 28.45mg quercetin /g dry sample for total flavonoid whereas the 90% Ethanol Extract of galangal had 46.12 mg gallic acid/g dry s...
Amal Ramadan Fawy1, Hussein Yousef Ahmed2, El-Sayed S.E. Shabana3, Mohamed Abdelfattah Maky4*
...aspects of Egyptian beef burgers and study the effect of replacing beef fat with vegetable oils (olive oil and rice bran oil) on their quality. Twenty beef burger samples were collected from Qena markets, Egypt. They were divided into four groups based on their price; A, B, C, and D, with group A being the cheapest while the group D being the most costly. Proximate and quality analysis were conducted. Group D of Egyptia...
Reyad R. Shawish, Reda E. Hamed*, Zakaria H. Elbayoumi
... including kabab, kofta, burger, and shawerma (20 of each), were obtained from restaurants throughout the Menoufiya governorate in Egypt. By using the gas chromatography–mass spectrometry (GC–MS) technology, all collected samples were examined for the presence of certain polycyclic aromatic hydrocarbons (PAHs), and comparison of their contents with the recommended standard limits. Regarding the obtained findings, kabab recorded the highest concentr...
Zohair S. Mulla1*, Mostafa M. Abdelhafeez2
...amely, ground beef, beef burger, and beef sausage retailed in Saudi Arabia. Bacteriological examinations involved the estimation of total bacterial count (TBC), total psychrophilic count (TPsC), most probable number (MPN) of coliforms, and MPN of E. coli. In addition, isolation, and identification of shiga toxin producing E. coli were further conducted. An experimental trial was done for improvement of the bacteriological status of the ground beef using dilute...
