Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

2021 ◽  
Author(s):  
S. A. Araújo ◽  
R. D. X. Ribeiro ◽  
A. G. V. O. Lima ◽  
T. V. C. Nascimento ◽  
J. M. Silva Júnior ◽  
...  
Keyword(s):  
Lauric Acid ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Beef Burger

scholarly journals Functional and quality attributes of beef burgers fortified by brown linseed powder

2022 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Sara Basiri ◽  
Mohamamd Hashem Yousefi ◽  
Seyed Shahram Shekarforoush
Keyword(s):  
Physicochemical Property ◽  
Nutritional Value ◽  
Fat Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Fat Absorption ◽  
General Acceptance ◽  
Beef Burger ◽  
Beef Burgers ◽  
Water Holding

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

Physicochemical composition, fatty acid profile and sensory attributes of meat (longissimus lumborum muscle) from Nellore and Nellore-cross bulls

2022 ◽  
Vol 54 (1) ◽  
Author(s):  
Vanessa Pereira Macedo ◽  
Rebeca Dantas Xavier Ribeiro ◽  
Sergiane Alves de Araújo ◽  
Mateus Neto Silva Souza ◽  
Ederson Américo de Andrade ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Longissimus Lumborum

scholarly journals Effects of Whole Corn Germ, a Source of Linoleic Acid, on Carcass Characteristics and Meat Quality of Feedlot Lambs

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 267
Author(s):  
Camila O. Nascimento ◽  
Douglas S. Pina ◽  
Luís G. A. Cirne ◽  
Stefanie A. Santos ◽  
Maria L. G. M. L. Araújo ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Linoleic Acid ◽  
Fatty Acid Profile ◽  
Subcutaneous Fat ◽  
Carcass Characteristics ◽  
Corn Germ ◽  
Sensory Attributes ◽  
Physicochemical Composition ◽  
Randomized Design ◽  
Feedlot Lambs

The whole corn germ (WCG), due to its desirable nutritional characteristics, has been studied as feed for ruminants. This study aimed to evaluate the effects of WCG inclusion as a linoleic acid source in diets for feedlot lambs on carcass characteristics, physicochemical composition, sensory attributes, and fatty acid profile of the meat. Forty non-castrated, crossbreed Dorper x Santa Inês lambs were distributed in a completely randomized design to evaluate the inclusion levels (0, 30, 60, 90, and 120 g/kg dry matter (DM)) of whole corn germ (WCG) in the diet. The dietary inclusion of WCG did not influence (p > 0.05) the weight gain and carcass characteristics, with the exception of the subcutaneous fat thickness (p < 0.01), which was higher in animals fed diets with higher levels of WCG. Lightness (L *; p = 0.04), yellowness (b *; p < 0.01), shear force (p = 0.04), linoleic fatty acid concentrations (p = 0.03), and total polyunsaturated fatty acids (p = 0.04) had a quadratic increase due to WCG inclusion in the diets. The use of up to 120 g/kg DM of WCG in lamb diets does not affect the carcass characteristics, physicochemical composition, and sensory attributes of the meat. Despite this, the best polyunsaturated fatty acid profile in lambs’ meat is obtained using 76.7 g/kg DM of WCG.

scholarly journals Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

PLoS ONE ◽  
2018 ◽  
Vol 13 (1) ◽  
pp. e0188648 ◽  
Author(s):  
Anny Graycy Vasconcelos de Oliveira Lima ◽  
Ronaldo Lopes Oliveira ◽  
Thadeu Mariniello Silva ◽  
Analívia Martins Barbosa ◽  
Thiago Vinicius Costa Nascimento ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Attributes ◽  
Biodiesel Production ◽  
Physicochemical Composition ◽  
Sunflower Cake ◽  
Santa Inês

scholarly journals Fatty acid, physicochemical composition and sensory attributes of meat from lambs fed diets containing licuri cake

PLoS ONE ◽  
2018 ◽  
Vol 13 (11) ◽  
pp. e0206863 ◽  
Author(s):  
Jonival Barreto Costa ◽  
Ronaldo Lopes Oliveira ◽  
Thadeu Mariniello Silva ◽  
Analívia Martins Barbosa ◽  
Máikal Souza Borja ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Sensory Attributes ◽  
Physicochemical Composition

scholarly journals Quality and acceptability of burger patty as influenced by the levels of mung bean (Vigna radiata) flour as meat substitute

2019 ◽  
pp. 106-121
Author(s):  
Clarita Morbos ◽  
Melogen Bandalan ◽  
Jenalyn Gonzaga ◽  
Eliza Cabugawan ◽  
Lorina Galvez
Keyword(s):  
Mung Bean ◽  
Physicochemical Characteristics ◽  
Sensory Attributes ◽  
Production Costs ◽  
Optimum Level ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Yield Production ◽  
Bean Flour ◽  
Meat Substitute

This study was undertaken to evaluate the effects of different levels of mung bean flour as meat substitute on the sensory quality of burger patties, determine the physicochemical properties, and compare production costs of burger patties containing varying levels ofmung bean flour. The mung bean flour was prepared by drying and grinding the mung bean seeds. Five levels (10, 20, 30, 40, 50%) of mung bean was used as replacement for lean meat in the formulation with 0% mung bean flour used as control. The physicochemical composition of the patties was determined. The sensory attributes were evaluated by thirty semi—trained panelists. Data on physicochemical characteristics were analyzed by one—way analysis of variance (ANOVA) while quality description of the sensory attributes were evaluated in combination with the 9-Point Hedonic Scale and the mean acceptability ratings were analyzed using Friedman Test. Thirty percent mung bean flour substitute is possible to the production of burger patty without significant effect on the sensory attributes, and the burger patty is comparable to the all—meat control. However, proximate composition in terms of crude protein and fat/ether extract contents were comparable to the control only up to 20% level of mung bean powder substitution. Thickness expansion was greatest at 20% substitution, but diameter shrinkage and cooking loss were minimal at 30% and even up to 50% substitution, consequently increasing the cooking yield. Production costs decreased with increasing substitution level of mung bean flour in the formulation. Across all parameters, the optimum level of mung bean flour appears to be at 30% substitution of meat in the burger patty.

Palm kernel cake from the biodiesel industry in goat kid diets. Part 2: Physicochemical composition, fatty acid profile and sensory attributes of meat

2018 ◽  
Vol 165 ◽  
pp. 1-7 ◽  
Author(s):  
R.D.X. Ribeiro ◽  
A.N. Medeiros ◽  
Renata L. Oliveira ◽  
G.G.L. de Araújo ◽  
R. de C. do E. Queiroga ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Palm Kernel ◽  
Sensory Attributes ◽  
Palm Kernel Cake ◽  
Physicochemical Composition ◽  
Biodiesel Industry

Lauric Acid-Induced Thrombocytopenia and Thrombosis in Rabbits

1967 ◽  
Vol 18 (01/02) ◽  
pp. 057-065 ◽  
Author(s):  
G Zbinden
Keyword(s):  
Acid Solution ◽  
Intravenous Injection ◽  
Lauric Acid ◽  
Repeated Administration ◽  
Intravenous Dose ◽  
Acid Injection ◽  
Small Doses ◽  
High Doses

SummaryIntravenous injection of 0.5% lauric acid solution into rabbits caused moderate to marked thrombocytopenia. With small doses (2.5 mg/kg) this thrombocyte decrease was reversible and microscopically demonstrable thrombosis in the lungs was only seen or suspected in a small number of rabbits 10 to 30 min after lauric acid injection. High doses were followed by partly reversible thrombocytopenia and by moderate to marked, sometimes lethal, thrombosis in the lungs still demonstrable 24 hrs after injection. Repeated administration of small doses of lauric acid did not lead to a depletion of the circulating thrombocytes. Thrombocytopenic response, however, appeared to be less pronounced after the second and subsequent injections. Studies with Cr51-labeled platelets indicate that during the reversible thrombocytopenia following a small intravenous dose of lauric acid platelets are retained in various organs, particularly the lungs.

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