REDUCTION OF BIOGENIC AMINES PRODUCTION IN CHILLED MINCED MEAT USING ANTIMICROBIAL SEASONINGS

Faculty Veterinary Medicine Year: 2021
Type of Publication: ZU Hosted Pages: 1-6
Authors:
Abdallah Fekry Abdallah Mahmoud
Journal: Journal of Microbiology, Biotechnology and Food Sciences Faculty of Biotechnology and Food Sciences in Nitra Volume: 10
Keywords : REDUCTION , BIOGENIC AMINES PRODUCTION , CHILLED MINCED    
Abstract:
الوصف In the present study, biogenic amines levels, microorganisms count, and sensory attributes were assessed in seasoned and unseasoned minced beef during chilling storage at 3±1ÂC over four consecutive days. Seasoning treatments consisted of black pepper, garlic powder, onion powder, soy sauce, lactic acid, and lemon juice. Biogenic
    
     
 
       

Author Related Publications

  • Abdallah Fekry Abdallah Mahmoud, "Detection and enumeration of Listeria monocytogenes using real time PCR and MPN-PCR in meat products and its survival during refrigeration and frying", University of Sadat City, 2017 More
  • Abdallah Fekry Abdallah Mahmoud, "Determination of organochlorine pesticides (OCPs) in the edible offal of Egyptian buffalo", Japanese Journal of Veterinary Research, 2013 More
  • Abdallah Fekry Abdallah Mahmoud, "Biological Hazards Associated with Chicken Meat: A Review", Faculty of Veterinary Medicine, Assiut University, Egypt., 2023 More
  • Abdallah Fekry Abdallah Mahmoud, "Distribution and health risk assessment of organochlorine pesticides (OCPs) residue in edible cattle tissues from northeastern part of Egypt: High accumulation level of OCPs in tongue", Elesvier, 2016 More
  • Abdallah Fekry Abdallah Mahmoud, "EFFECT OF POMEGRANATE PEEL POWDER ON THE HYGIENIC QUALITY OF BEEF SAUSAGE", Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra), 2017 More

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