Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

Qualitative improvement of rabbit burgers using Zingiber officinale Roscoe powder

“…No significant modification in cooking loss was caused by addition of the ginger powder, and increasing the ginger content tends to reduce the cooking loss anyway. Soltanizadeh and Ghiasi-Esfahani (2015) and Reihani et al (2014) showed a decrease in cooking loss in beef burgers respectively containing Aloe vera or Cosmos caudatus extract.…”

Enhanced muscle nutrient content and flesh quality, resulting from tryptophan, is associated with anti-oxidative damage referred to the Nrf2 and TOR signalling factors in young grass carp (Ctenopharyngodon idella): Avoid tryptophan deficiency or excess

“…The samples of cooked meat were used for measurement of tenderness, as previously described (Bahuaud et al, 2010). Sensory tenderness was measured as described in a previous study (Reihani, Tan, Huda, & Easa, 2014) with slight modification. Briefly, six cooked muscle samples from each treatment were prepared for sensory tenderness by using the 9-points hedonic scale (1 = dislike extremely, 9 = like extremely).…”

Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84

“…During the processing and storage of meat and meat products, lipid oxidation adversely affects their colour, flavour, texture and sensory quality (Reihani, Tan, Huda, & Easa, 2014). In the present study, TBARS value increased significantly (p < 0.05) in F0 after 30 days of storage (Table 4), however very low amounts of TBARS (0.38 ± 0.16 mg MDA/kg) were observed even in F0 at initial storage days, when compared with previous results reported for beef patties (P3.3 mg MDA/kg) stored under frozen temperatures (Reihani et al, 2014).…”