EFFECT OF DIFFERENT CONCENTRATION OF POMEGRANATE PEEL AND SEED EXTRACT ON SOME CHEMICAL, PHYSICAL TRAITS AND SENSORY EVALUATION OF KARADY SHEEP MEAT DURING DIFFERENT FROZEN STORAG

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality

USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

Improvement of Safety and Quality of Minced Meat Using Pomegranate and Guar Gum Extracts

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

THE POTENTIAL OF THE STARCHY RED ONION PEELS EXTRACT AS AN EDIBLE COATING FOR IMPROVING QUALITY AND SHELF LIFE OF CHILLED BEEF KOFTA

IMPROVING THE LIPID STABILITY AND SENSORY CHARACTERISTICS OF IRRADIATED MINCED BEEF BY USING NATURAL HERBAL EXTRACTS

INFLUENCE OF DIFFERENT FORMULATIONS OF ALGINATE-BASED FILMS IN THEIR ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY IN MEAT SLICES

Bioactivity of Ethanolic Leaf Extract for Pomegranate, Guava and Green Garlic as Antioxidant and Antimicrobial Agents