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Search results for: Meatballs

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Meatballs</h1> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">2</span> Sensory Evaluation of Meatballs with Jerusalem Artichoke (Helianthus tuberosus L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=I.%20Gedrovica">I. Gedrovica</a>, <a href="https://publications.waset.org/search?q=D.%20Karklina"> D. Karklina</a> </p> <p class="card-text"><strong>Abstract:</strong></p> <p>Meat and meat products for human consumption are one of main sources of protein, amino acids, fatty acids, vitamins, and minerals. Popular variety of meat product is meatballs, which can be enriched with valuable product &ndash; Jerusalem artichoke powder, made from dried and grinded Jerusalem artichoke tubers, it is raw material with low-calorie, low fat, rich in dietary fibres, minerals, and vitamins. The results of this study indicate that that people could accept the new product - meatballs with Jerusalem artichoke powder and Jerusalem artichoke powder is suitable for meatballs preparation, in result them is possible to improve meatballs sensory and physical properties.</p> <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=Meatballs" title="Meatballs">Meatballs</a>, <a href="https://publications.waset.org/search?q=Jerusalem%20artichoke%20powder" title=" Jerusalem artichoke powder"> Jerusalem artichoke powder</a>, <a href="https://publications.waset.org/search?q=sensory%0D%0Aevaluation." title=" sensory evaluation."> sensory evaluation.</a> </p> <a href="https://publications.waset.org/13312/sensory-evaluation-of-meatballs-with-jerusalem-artichoke-helianthus-tuberosus-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/13312/apa" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">APA</a> <a href="https://publications.waset.org/13312/bibtex" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">BibTeX</a> <a href="https://publications.waset.org/13312/chicago" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Chicago</a> <a href="https://publications.waset.org/13312/endnote" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">EndNote</a> <a href="https://publications.waset.org/13312/harvard" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">Harvard</a> <a href="https://publications.waset.org/13312/json" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">JSON</a> <a href="https://publications.waset.org/13312/mla" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">MLA</a> <a href="https://publications.waset.org/13312/ris" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">RIS</a> <a href="https://publications.waset.org/13312/xml" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">XML</a> <a href="https://publications.waset.org/13312/iso690" target="_blank" rel="nofollow" class="btn btn-primary btn-sm">ISO 690</a> <a href="https://publications.waset.org/13312.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">2842</span> </span> </div> </div> <div class="card publication-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">1</span> The Influence of the Types of Smoke Powder and Storage Duration on Sensory Quality of Balinese Beef and Buffalo Meatballs</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/search?q=E.%20Abustam">E. Abustam</a>, <a href="https://publications.waset.org/search?q=M.%20I.%20Said"> M. I. Said</a>, <a href="https://publications.waset.org/search?q=M.%20Yusuf"> M. Yusuf</a>, <a href="https://publications.waset.org/search?q=H.%20M.%20Ali"> H. M. Ali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 2- 5掳C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making meatballs. The study was based on completely randomized design (CRD) of factorial pattern of 2 x 3 x 2 where factors 1, 2 and 3 included the types of meat (cattle and buffalo), types of smoke powder (oven dried, freeze dried and spray dried) with a level of 2% of the weight of the meat (w/w), and storage duration (0 and 7 days) with three replications, respectively. The parameters measured were the meatball sensory quality (scores of tenderness, firmness, chewing residue, and intensity of flavor). The results of this study show that each type of meat has produced different sensory characteristics. The meatballs made from buffalo meat have higher tenderness and elasticity scores than the Balinese beef. Meanwhile, the buffalo meatballs have a lower residue mastication score than the Balinese beef. Each type of smoke powders has produced a relatively similar sensory quality of meatballs. It can be concluded that the smoke powder of 2% of the weight of the meat (w/w) could maintain the sensory quality of the meatballs for 7 days of storage. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/search?q=Balinese%20beef%20meatballs" title="Balinese beef meatballs">Balinese beef meatballs</a>, <a href="https://publications.waset.org/search?q=buffalo%20meatballs" title=" buffalo meatballs"> buffalo meatballs</a>, <a href="https://publications.waset.org/search?q=sensory%0D%0Aquality" title=" sensory quality"> sensory quality</a>, <a href="https://publications.waset.org/search?q=smoke%20powder." title=" smoke powder."> smoke powder.</a> </p> <a href="https://publications.waset.org/10003045/the-influence-of-the-types-of-smoke-powder-and-storage-duration-on-sensory-quality-of-balinese-beef-and-buffalo-meatballs" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/10003045/apa" target="_blank" rel="nofollow" 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