الفهرس | Only 14 pages are availabe for public view |
Abstract Meat and meat products are one of the most consumed foods in Western diets. Meat has a high nutritional value due to its high content of macronutrients, such as highly nutritious proteins, and micronutrients, such as iron, which makes meat a good product for everyone. However, some essential micronutrients for human health are not present naturally in meat or meat products .One of the most important fresh meat products is the beef burger because it is consumed in large quantities. Its manufacturing process carries considerable risk of contamination, mainly due to the grinding and molding processes. The hygienic quality of this product can be threatened by the growth of food-borne pathogens, some of which can grow at refrigeration temperatures, such as Listeria monocytogenes. In this study, wheat, lentil, chickpea, carrot, soybean and mushrooms were used to prepare burger formula from plant sources and these formulas compared with commercial burger which produced from meat. Study the chemical composition of tested ingredients (Daucus carota – Cicer - Lens culinaris, Lentinus edodes, Glycine max and Triticum). Prepare burger samples used seeds and beans with some vegetables to. |