Studies on improvement shelf-life and safety

Studies on improvement shelf-life and safety

Of minced beef with some spices or their volatile oils

Noor Publishing ( 2020-02-20 )

€ 48,90

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This study aims to use some natural materials such as spices or volatile oils instead of chemicals that have side effects on consumer health in improving the shelf life and improving the quality and safety of minced meat, as some spices such as cumin, nigella, marjoram, halasban and sage were used in concentrations of 0.50 and 1.00 %, And volatile oils for this spice in 0.25 and 0.50%, in addition to a control sample free of these additives. These samples were stored at a temperature of 4 ± 1 ° C and up to 15 days and evaluated chemically, naturally, microbiologically and sensibly at intervals of 0, 3, 6, 9, 12 and 15 days.

Book Details:

ISBN-13:

978-620-0-07610-6

ISBN-10:

6200076103

EAN:

9786200076106

Book language:

English

By (author) :

ELSAYED ALI Mahmoud Mohamed

Number of pages:

228

Published on:

2020-02-20

Category:

Agriculture, horticulture, forestry, fishery, nutrition