Journal articles: 'Hamburgers'

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Hartmann, Giovanna, Flávia Teixeira, Jaqueline Machado Soares, Kátia Aparecida da Silva, Kélin Schwarz, Dalton Luiz Schiessel, and Daiana Novello. "Effect of fat replacement by fructooligosaccharide in hamburger: physicochemical, technological and sensorial analysis." International Journal for Innovation Education and Research 8, no. 3 (March 1, 2020): 15–25. http://dx.doi.org/10.31686/ijier.vol8.iss3.2128.

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The aim of this study was to evaluate the influence of fat substitution by fructooligosaccharide on physicochemical, technological and sensory characteristics of hamburgers. Five hamburgers formulations were prepared: F1 - standard (0% FOS) and the others added 1.25% (F2), 2.50% (F3), 3.75% (F4) and 5% (F5) of FOS. The Acceptability similar to standard sample was found for hamburgers with up to 3.75% prebiotic addition. However, all formulations had acceptability index above 70%. Cooking yield, moisture retention, shrinkage and fat retention have been increased as FOS was added. Substitution of fat by FOS increased carbohydrate and fiber content and decreased lipid and calorie hamburgers content. FOS addition did not change red and yellow values, however it increased brightness of product. FOS is an ingredient with potential for addition in beef hamburger, improving physicochemical and technological parameters and with little influence on sensory characteristics.

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Zyzak, Joshua D., Nathaniel A. Britt, Lucy E. Jones, Phillip K. Gilbert, Callie E. Boggs, and Li Li Zyzak. "Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers." Journal of Food Research 12, no. 4 (September 25, 2023): 18. http://dx.doi.org/10.5539/jfr.v12n4p18.

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The aim of the study was to investigate the differences in aroma in the many plant-based hamburger analogues in the market today when compared with traditional beef hamburger. For that purpose, we investigated the aroma components using headspace gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analytical methods. The lipid-derived aldehydes and Maillard reaction compounds were key contributors to the characteristic aroma of a beef hamburger. And that most of the plant-based burgers in the market today were unable to replicate that profile. The plant-based meat analogues displayed a more roasted odor character with higher pyrazine levels and then many show evidence to the addition of other flavor compounds and spices to give the perception of a flavored meat analogue. These approaches resulted in higher flavor intensity; however, the result was something very sensorially different than the sweet, juicy, buttery, and meaty character of beef hamburger. Based on these findings, replication of the characteristic aroma of beef hamburger is complex. This work provides new insights into the key aroma contributors of beef hamburgers and the challenges that exist in trying to replicate it with plant-based meat analogues.

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Polak, Tomaž, and Gregor Sok. "The effect of technological procedure of making burgers on their physico-chemical parameters and sensory properties." Meso 20, no. 2 (2018): 122–28. http://dx.doi.org/10.31727/m.20.2.5.

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Einfluss des technologischen Herstellungsverfahrens von Hamburgern auf ihre physikalisch-chemischen und sensorischen Eigenschaften Ziel dieser Arbeit war es festzustellen, wie unterschiedliche Herstellungstechnologien (I. Phosphatzugabe zum Hackfleisch und Fettgewebe am Beginn der Mischung, II. Phosphatzugabe am Ende der Mischung, III. Phosphatzugabe eine halbe Minute vor der Wasser- und Salzzugabe, IV. sequentielle Zugabe von Phosphaten und Salz, Vermischen und erneutes Hacken von grob gehacktem Fleisch) sowie diverse Methoden der thermischen Behandlung (Braten im Ofen bei einer Lufttemperatur von 200 °C und Zubereitung auf einem Klappgrill mit einer Plattentemperatur von 240 °C, bis zum Erreichen der inneren Temperatur von 78 °C) sich auf die Textur und die sensorischen Eigenschaften von Hamburgern auswirken. Bestimmt wurden die physikalisch-chemischen Eigenschaften (pH-Wert, chemische Zusammensetzung, Phosphat-Gehalt), die instrumentellen Texturparameter (Analyse des Texturprofils) und die sensorischen Eigenschaften von Hamburgern (Methode der deskriptiven Analyse). Beim I. Technologieverfahren war der Hamburger etwas fester, trockener und gummiartig, besonders zäh, mit einem dominanten, typischen Rindfleischaroma; das II. Verfahren ergab auch eine etwas zu harte Textur, wobei die Zähheit fast optimal war, während die anderen Eigenschaften sehr ähnlich waren. Die sensorischen Eigenschaften und Texturparameter des anhand des III. Verfahrens hergestellten Hamburgers waren mit den Ergebnissen des I. Verfahrens vergleichbar. Die nach dem IV. Herstellungsverfahren hergestellten Hamburger ergaben ein zarteres Fleisch, eine weniger klebrige und zähe Textur als bei den Hamburgern, die anhand der anderen Verfahren hergestellt wurden. Vom Aspekt der Formerhaltung, Saftigkeit und des Aromas ist es vom gastronomischen Aspekt her besser die Hamburger auf einem Klappgrill zuzubereiten anstatt sie im Ofen zuzubereiten.

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Peñaranda, Irene, María Dolores Garrido, Purificación García-Segovia, Javier Martínez-Monzó, and Marta Igual. "Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers." Foods 12, no. 6 (March 18, 2023): 1303. http://dx.doi.org/10.3390/foods12061303.

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There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (p < 0.05) less hygroscopic than the non-textured samples. Once the properties of the powder and texturised had been analysed, they were used to prepare vegetal hamburgers. The addition of vegetable-enriched texturised samples with high chlorophyll content led to more intense colour changes in the vegetal hamburgers during cooking, with PP+C providing the darkest colouring, and also resulted in a final product more similar to a traditional meat hamburger, with higher overall and meat odour/flavour intensity, hardness, juiciness and chewiness, and less legume and spice odour and flavour. Overall, texturisation improved the technological properties of the enriched protein isolate, allowing for more efficient production of vegetal hamburgers.

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Oliveira, Rafaela Bergmann Strada de, Flávia Della Lucia, Eric Batista Ferreira, Dayana Aparecida Queiroz Castilho, Estella Peixoto Carvalho, and Isabela Garcia da Cunha Guimarães. "Sensory quality of tilapia hamburger (oreochromis niloticus) with addition of soybean residue (okara)." Revista Brasileira de Agrotecnologia 10, no. 1 (June 5, 2020): 13–18. http://dx.doi.org/10.18378/rebagro.v10i1.8029.

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This paper intends to develop and evaluate the sensory quality of tilapia hamburgers with addition of okara flour, aiming to develop a product of good protein quality, rich in fiber, low cost and easy access to the population. Okara flour was added at different concentrations (0, 5, 10, 15, 20 and 25%) to hamburgers and then these were subjected to analysis of acceptability (9-point hedonic scale). The averages for all evaluated parameters varied between 5.02 and 7.5, within the range of "indifferent" to "liked moderately". The highest means were found for formulations with 10 and 15% of okara, indicating the okara amount that provides better sensory quality of the product. These results confirm the tendency to seek products with higher nutritional value, and tilapia hamburger with added okara as an alternative to market, aiming at making fish and soybean increasingly present in the eating habits of the population.

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Dantas Filho, Jerônimo Vieira, Simara Marcia Marcato, Tainara Ciuffi Euzebio, Vittor Zancanela, Marcos Adriano Pereira Barbosa, Daiane de Oliveira Grieser, Gislaine Gonçalves Oliveira, et al. "Chemical composition and sensory analysis in hamburgers made from laying quails at the end of productive life." MOJ Food Processing & Technology 12, no. 1 (January 18, 2024): 22–26. http://dx.doi.org/10.15406/mojfpt.2024.12.00294.

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Background: The aim of this study was to evaluate chemical composition and sensory analysis in hamburgers prepared with meat from laying quaiTls at disposal age. Main Body: The design was completely randomized, with four treatments of quail hamburger, represented by the inclusion of bacon in its preparation, as follows: quail meat without the inclusion of bacon; 5% inclusion of bacon, 10% inclusion of bacon and 15% inclusion, and three replicates. The quails were cleaned, ground and seasoned for each product. There was a significant difference in sensory acceptance for aroma and flavor characteristics. In all variables, acceptance increased following the level of bacon inclusion. In the purchase intent test, hamburgers with 10 and 15% inclusion of bacon were the most accepted. For the chemical analysis, there was a difference for the variables, lipids, protein, moisture, ash and caloric value. The products were accepted by the consumer, highlighting the highest levels of bacon inclusion.

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Nascimento, Karina Favoreto, Laura Adriane Moraes Pinto, Jessica de Oliveira Monteschio, Roberta da Silveira, Ana Carolina Pelaes Vital, Ana Guerrero, Grasiele Scaramal Madrona, and Ivanor Nunes do Prado. "Active alginate-based edible coating containing cinnamon (Cinnamomum zeylanicum) and marjoram (Origanum majorana L.) essential oils on quality of Wagyu hamburgers." Research, Society and Development 9, no. 10 (September 25, 2020): e2459108429. http://dx.doi.org/10.33448/rsd-v9i10.8429.

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This study evaluated the use of an edible coating alginate-based with essential oil (cinnamon and marjoram) on the quality of Wagyu hamburgers (pH, weight loss, cooking loss, texture, color, lipid oxidation and antioxidant activity) during 7 days of display. Microscopy, FTIR and acceptability were also evaluated. Four treatments were evaluated: CON –hamburger without edible coating; ECO –with edible coating; CIN –with edible coating containing 0.1% of cinnamon essential oil; MAJ –with edible coating containing 0.1% of marjoram essential oil. pH of the samples was maintained throughout the storage time (p>0.05). Coatings decreased water and color losses, and shear force in relation to CON. The results indicated that CIN presented the highest antioxidant activity (p<0.001). Malonaldehyde value increased for all samples of during storage (p<0.001), being more accentuated for CON. The CIN presented best results in the majority of the analyzes, which indicates that the use of the cinnamon essential oil in coating can increase/maintain the quality of hamburgers during display.

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Cardoso, Carlos, Jorge Valentim, Romina Gomes, Joana Matos, Andreia Rego, Inês Coelho, Inês Delgado, et al. "Mackerel and Seaweed Burger as a Functional Product for Brain and Cognitive Aging Prevention." Foods 13, no. 9 (April 26, 2024): 1332. http://dx.doi.org/10.3390/foods13091332.

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Most world countries are experiencing a remarkable aging process. Meanwhile, 50 million people are affected by Alzheimer’s disease (AD) and related dementia and there is an increasing trend in the incidence of these major health problems. In order to address these, the increasing evidence suggesting the protective effect of dietary interventions against cognitive decline during aging may suggest a response to this challenge. There are nutrients with a neuroprotective effect. However, Western diets are poor in healthy n-3 polyunsaturated fatty acids (n-3 PUFAs), such as docosahexaenoic acid (DHA), iodine (I), and other nutrients that may protect against cognitive aging. Given DHA richness in chub mackerel (Scomber colias), high vitamin B9 levels in quinoa (Chenopodium quinoa), and I abundance in the seaweed Saccorhiza polyschides, a functional hamburger rich in these nutrients by using these ingredients was developed and its formulation was optimized in preliminary testing. The effects of culinary treatment (steaming, roasting, and grilling vs. raw) and digestion on bioaccessibility were evaluated. The hamburgers had high levels of n-3 PUFAs in the range of 42.0–46.4% and low levels of n-6 PUFAs (6.6–6.9%), resulting in high n-3/n-6 ratios (>6). Bioaccessibility studies showed that the hamburgers could provide the daily requirements of eicosapentaenoic acid (EPA) + DHA with 19.6 g raw, 18.6 g steamed, 18.9 g roasted, or 15.1 g grilled hamburgers. Polyphenol enrichment by the seaweed and antioxidant activity were limited. The hamburgers contained high levels of Se and I at 48–61 μg/100 g ww and 221–255 μg/100 g ww, respectively. Selenium (Se) and I bioaccessibility levels were 70–85% and 57–70%, respectively, which can be considered high levels. Nonetheless, for reaching dietary requirements, considering the influence of culinary treatment and bioaccessibility, 152.2–184.2 g would be necessary to ensure daily Se requirements and 92.0–118.1 g for I needs.

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GRIGORIADIS, SPYROS G., PAVLOS A. KOIDIS, KYRIAKOS P. VARELTZIS, and CHRISTOS A. BATZIOS. "Survival of Campylobacter jejuni Inoculated in Fresh and Frozen Beef Hamburgers stored under Various Temperatures and Atmospheres." Journal of Food Protection 60, no. 8 (August 1, 1997): 903–7. http://dx.doi.org/10.4315/0362-028x-60.8.903.

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The viability of Campylobacter jejuni strains FRI-CF 401S and FRI-CF 25 inoculated in fresh and frozen beef hamburgers was investigated. Hamburgers were stored in the following conditions: 100% air at 4°C for 15 days, 100% CO2, and 100% N2 atmospheres at 4°C for 60 days and −18°C for 90 days. The data showed that 100% air was the most toxic atmosphere to C. jejuni strains. The C. jejuni populations decreased significantly faster (P ≤ 0.05) in the inoculated hamburgers in modified atmospheres than in those at −18°C. Fresh or frozen beef hamburgers contaminated by C. jejuni could always be a principal source of human campylobacteriosis.

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Roberts, C. L., P. A. Mshar, M. L. Cartter, J. L. Hadler, D. M. Sosin, P. S. Hayes, and T. J. Barrett. "The role of heightened surveillance in an outbreak ofEscherichia coliO157. H7." Epidemiology and Infection 115, no. 3 (December 1995): 447–54. http://dx.doi.org/10.1017/s095026880005860x.

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SummaryAfter instituting laboratory screening forEscherichia coliO157. H7, a Connecticut hospital isolated the organism from four persons in September 1993. As a result, an outbreak ofE. coliO157.H7 associated with a country club was detected. The club had served hamburger from the same shipment at two picnics. Attendees of two picnics were interviewed, stool cultures were obtained from symptomatic persons, and the remaining hamburger was cultured. Twenty (22%) of 89 persons who ate hamburger became ill, compared with 1 of 60 who did not eat hamburger (relative risk = 13·5, 95% confidence interval 3·2–56·3). Among persons who ate hamburgers, illness was strongly associated with eating hamburger that was not thoroughly cooked (P< 0·001). All 20 samples from 5 remaining boxes of patties yieldedE. coliO157.H7. Isolates from hamburger and case-patients were indistinguishable by pulsed-field gel electrophoresis. Heightened surveillance can rapidly identify outbreaks and may mitigate their impact. However, continued review of food safety issues is necessary ifE. coliO157.H7 outbreaks are to be prevented.

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BOGARD, APRIL K., CANDACE C. FULLER, VINCENT RADKE, CAROL A. SELMAN, and KIRK E. SMITH. "Ground Beef Handling and Cooking Practices in Restaurants in Eight States†." Journal of Food Protection 76, no. 12 (December 1, 2013): 2132–40. http://dx.doi.org/10.4315/0362-028x.jfp-13-126.

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Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.

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Barbieri, Sara, Dario Mercatante, Stefania Balzan, Sonia Esposto, Vladimiro Cardenia, Maurizio Servili, Enrico Novelli, Agnese Taticchi, and Maria Teresa Rodriguez-Estrada. "Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water." Antioxidants 10, no. 12 (December 9, 2021): 1969. http://dx.doi.org/10.3390/antiox10121969.

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This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored under alternating exposure to fluorescent light at 4 ± 2 °C for 9 days. The hamburgers were sampled at different times (0, 6, and 9 days) and grilled at 200 °C. After 9 days, more than 56% of the added phenols in the raw burgers and more than 20% the grilled ones were retained. The results show that both concentrations of phenolic extract proved to effectively reduce primary and secondary lipid oxidation, as well as cholesterol oxidation products (COPs), during the shelf-life of raw hamburgers. Peroxide value, thiobarbituric acid reactive substances, and total COPs were up to 1.4-, 4.5-, and 8.8-fold lower in phenol-enriched raw hamburgers, respectively, than in the control samples; a similar trend was noted also in phenol-enriched cooked hamburgers (1.3-, 5.7-, and 4-fold lower). The sensory analysis also confirmed the effectiveness of the addition of phenolic extract, resulting in a positive effect on the red color intensity (raw product) and thus reducing browning during storage.

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Oliveira, Rodrigo Fortunato de, Maísa Santos Fávero, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Erika Nayara Freire Cavalcanti, Rodrigo Alves de Souza, Mateus Roberto Pereira, et al. "Physicochemical Properties and Consumer Acceptance of Hamburgers Processed with Chicken Meat Affected by Wooden Breast Myopathy." Animals 10, no. 12 (December 7, 2020): 2330. http://dx.doi.org/10.3390/ani10122330.

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Considering the increased incidence of wooden breast myopathy in broilers, the intake involves no threat to human health, indefinite etiology consumer rejection by appearance in such breasts, and the lack of studies on the industrial use of wooden breast. The objective of this study was evaluating the quality of hamburgers made with chicken meat affected by wooden breast. Breast samples from broilers slaughtered at 48-days-old were used. Normal (absence of myopathy), moderate degree (hardness only in one region of the breast) and severe degree (hardness over the entire length of the breast) samples were processed for the manufacture of hamburgers whose quality analyses (color, pH, cooking weight loss, shrinkage percentage, tenderness, storage weight loss, water activity, lipid oxidation, chemical composition and consumer test) were performed on non-stored samples (Day 0), and after storing at 30, 60, 90 and 120 days at −20 °C. There was a reduction (p < 0.05) in tenderness in samples of moderate-grade hamburgers (from 161.45 N to 289.40 N) after 120 days of storage. Hamburgers produced with chicken breast samples affected by wooden breast myopathy presented higher (p < 0.0001) fat concentration (5.32 g/100 g and 5.26 g/100 g, respectively, for the moderate and severe degree) than hamburgers made of normal samples (4.45 g/100 g). Lipid oxidation values increased, which exceeded the limit of rancidity detection, independent of myopathy. The consumers equally appreciated the aroma, flavor, and texture, and rated their overall acceptance as similar regardless of the quality of chicken meat. Chicken breast hamburgers with wooden breast myopathy is a viable alternative for the poultry industry.

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Loyola, Nelson, Carlos Acuña, and Mariela Arriola. "Sensory atributes, nutricional values and innocuousness of hamburgers made with cherry pulp, soy and pork meet." Revista de la Facultad de Agronomía, Universidad del Zulia 38, no. 1 (December 17, 2020): 128–50. http://dx.doi.org/10.47280/revfacagron(luz).v38.n1.07.

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The addition of pulps and extracts from some fruits has proved to be good to replace fat in food, aside from the addition oCof a higher nutritional value to chopped-meat products, such as hamburgers. In this work, hamburgers made with pork meet with the addition of cherry pulp and soy protein were assessed; physical, chemical and microbiological aspects were analyzed as well as their sensorial qualities. Three treatments with different percentages such as; pork meet 63.4 %, cherry pulp 8 %, soy protein 4.3 % and biosalt 1.1 % were made. Moisture was determined by the method (AOAC 950.46). In addition, pH and the percentage of lactic acid present in hamburgers was measured, presence of E. coli, as well as the sensorial evaluation according to their sensorial attributes and their overall acceptability. The content of moisture was not significantly different among the treatments (p≤ 0.05). Percentage of fat changed 30.5 % (T1) and 34.4 % (T3), being observed significant differences between both treatments (p≤ 0.05). The pH varied between 32 % (T1), 5.5 % (T2) and 23.7 % (T3) as compared with the hamburgers made in the control treatment T0, being significantly different from those made in treatments T1 and T2. The content of lactic acid showed an increase of 71.4 % (T1), 69.2 % (T2) and 36.4 % (T3), being significantly different among them. Significant differences (p≤ 0.05) in the perception of the attributes color and texture on the assessed hamburgers were detected, which did not happen with the attributes flavor and aroma. The microbiological evaluation, it was observed no presence of E.coli. The hypothesis of this study was not completely fulfilled because the addition of cherry pulp to make hamburgers effectively reduced the fat content, but the sensorial chemical aspects, acceptability and innocuousness did not show any improvement as compared to the control treatment.

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Browne, Ray B. "Hunters, Herders, and Hamburgers." Journal of American Culture 29, no. 1 (March 2006): 73. http://dx.doi.org/10.1111/j.1542-734x.2006.00289.x.

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Davies, W. Martin. "Of Eskimos and Hamburgers." AQ: Australian Quarterly 71, no. 6 (1999): 24. http://dx.doi.org/10.2307/20637864.

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Queiroga, Vinícius Teodoro Ferreira, Sabrina dos Santos Costa, Tiago da Nóbrega Albuquerque, Andressa Gonçalves de Santana, Mateus Gonçalves Silva, Ingrid Ramalho Marques, Rerisson do Nascimento Alves, and Bruno Raniere Lins de Albuquerque Meireles. "Oxidative stability of goat hamburger added with black sesame extract." Research, Society and Development 9, no. 10 (October 6, 2020): e5349108623. http://dx.doi.org/10.33448/rsd-v9i10.8623.

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Goat meat has taken a prominent role for the Northeast region of Brazil, and meat products such as hamburgers are a way of adding value to this raw material. Thus, the objective of this work was to prepare goat hamburgers and evaluate the effect of black sesame extract as a natural antioxidant during 40 days of storage. Four formulations were made: F1 - with bacon and no added antioxidant; F2 - with bacon and addition of 0.5% of black sesame extract; F3 - with soybean oil and without addition of antioxidant and F4 - with soybean oil and addition of 0.5% of black sesame extract. The hamburgers were subjected to centesimal composition analysis and evaluation of oxidative stability for 40 days. The treatments did not differ in terms of moisture and ash contents, with average values of 69.55 and 1.34%, respectively. The lipid content is in accordance with Brazilian legislation (maximum 23%), where it was possible to observe that the addition of black sesame extract, as it is an oilseed, provided an increase in the lipid content between F1 (10.96%) and F2 (11.97%) and between F3 (12.89%) and F4 (15.00%). Regarding the oxidative stability study, the use of saturated fat (bacon) and the action of black sesame as a natural antioxidant provided a lower oxidation of hamburgers, observing values of 11.44; 3.64; 18.07 and 16.04 mg MDA/kg of sample for F1, F2, F3 and F4, respectively. Thus, the black sesame extract was efficient for oxidative control of goat hamburgers.

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Ramos, Tatiane Rogelio, Ana Carolina Pelaes Vital, Camila Mottin, Juliana Akamine Torrecilhas, Maribel Velandia Valero, Ana Guerrero, Emília Maria Barbosa Carvalho Kempinski, and Ivanor Nunes do Prado. "Sodium reduction by hyposodic salt on quality and chemical composition of hamburgers." Acta Scientiarum. Technology 42 (February 28, 2020): e47690. http://dx.doi.org/10.4025/actascitechnol.v42i1.47690.

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This work evaluated the effect of NaCl reduction on the quality and sensorial attributes of hamburgers. Three treatments were tested: control (CON), 100% NaCl; reduction of 25% NaCl (T25), and one with 50% NaCl (T50). The pH, color, lipid oxidation, cooking losses, and texture were analyzed during 120 days of freezing storage. Chemical composition and sensory analyses were performed. The chemical composition was similar for all treatments. The pH value remained within acceptable limits throughout storage. The color, lipid oxidation, cooking losses, and texture were not influenced by the sodium replacement and freezing storage. Sensorial acceptability was also not influenced by sodium reduction. Thus, the results indicated that up to 50% replacement of NaCl by KCl could be carried out in hamburger production without altering the quality and sensorial acceptability.

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McMULLEN, LYNN, and MICHAEL E. STILES. "Storage Life of Selected Meat Sandwiches at 4°C in Modified Gas Atmospheres." Journal of Food Protection 52, no. 11 (November 1, 1989): 792–98. http://dx.doi.org/10.4315/0362-028x-52.11.792.

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The refrigerated storage life of selected meat sandwiches packed in elevated carbon dioxide atmospheres with air or nitrogen was studied by acceptability scores of untrained panelists and by microbiological analysis. Commercially produced sandwiches, including processed meats, roast beef and hamburgers, were packed in gas impermeable film with 50% CO2 and 50% air, stored at 4°C, and compared with a frozen reference sample. Processed meat products were still acceptable up to 35 d storage, roast beef for 28 to 35 d storage, and hamburger for only 14 d. The effect of gas atmospheres with 30, 50, or 70% CO2 and either air or nitrogen, on acceptability of laboratory-packaged bologna, ham, roast beef, and hamburger, was also studied. The most significant effect was observed with hamburger samples, in which exclusion of oxygen extended storage life from 14 to 35 d. Initial product quality was a more important factor determining the length of storage life than the range of gas atmospheres between 30 and 70% CO2, except for hamburger packaged in atmospheres containing air. A universal storage life for these products cannot be recommended. However acceptance of the products by an untrained taste panel generally extends beyond achievement of maximum microbial load.

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Bohler, Sébastien. "Le prix neuronal des hamburgers." Cerveau & Psycho N° 126, no. 10 (November 1, 2020): 15. http://dx.doi.org/10.3917/cerpsy.126.0015.

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LEIDNER, ROBIN. "SERVING HAMBURGERS AND SELLING INSURANCE:." Gender & Society 5, no. 2 (June 1991): 154–77. http://dx.doi.org/10.1177/089124391005002002.

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Alexandretti, Christian, Silvane Souza Roman, Eunice Valduga, Rodrigo Schwert, Mônica Beatriz Alvarado Soares, Rogério Luis Cansian, Geciane Toniazzo Backes, et al. "Structural and Techno-Functional Properties of Bovine Collagen and Its Application in Hamburgers." Food technology and biotechnology 57, no. 3 (2019): 369–77. http://dx.doi.org/10.17113/ftb.57.03.19.5896.

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The objective of this work is to characterize two types of bovine collagen (fibre and powder), evaluating its application in mixed hamburger formulations, as well as the quality characteristics of the products. The collagen fibre had a fibrillar structure, molecular mass 100 kDa and greater gel strength (146 315 Pa) and protein content (97.81 %) than the powdered collagen, which had molecular mass from 50 to 100 kDa, greater hydroxyproline content, and a morphological structure with spherical microparticles more amorphous than the collagen fibre. In this study we found that the addition of 1.5 % powdered collagen and 2.5 % flocculated soybean flour and/or 0.75 % powdered collagen and 3.5 % flocculated soybean flour did not deteriorate the technological properties or the sensory attributes of hamburgers. The use of collagen is a promising alternative, since it has functional properties, improves the texture characteristics of a product, and is of low cost.

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Oliveira, Rafaela Bergmann Strada de, Flávia Della Lucia, Eric Batista Ferreira, Roseane Maria Evangelista de Oliveira, Carlos José Pimenta, and Maria Emília de Sousa Gomes Pimenta. "Quality of beef burger with addition of wet okara along the storage." Ciência e Agrotecnologia 40, no. 6 (December 2016): 706–17. http://dx.doi.org/10.1590/1413-70542016406005816.

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ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

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Adams, Thaddeus H., Rosemary L. Walzem, Dana R. Smith, Stephen Tseng, and Stephen B. Smith. "Hamburger high in total, saturated and trans-fatty acids decreases HDL cholesterol and LDL particle diameter, and increases TAG, in mildly hypercholesterolaemic men." British Journal of Nutrition 103, no. 1 (August 13, 2009): 91–98. http://dx.doi.org/10.1017/s0007114509991516.

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The consumption of high-fat hamburger enriched with SFA and trans-fatty acids may increase risk factors for coronary vascular disease, whereas hamburger enriched with MUFA may have the opposite effect. Ten mildly hypercholesterolaemic men consumed five, 114 g hamburger patties per week for two consecutive phases. Participants consumed high-SFA hamburger (MUFA:SFA = 0·95; produced from pasture-fed cattle) for 5 weeks, consumed their habitual diets for 3 weeks and then consumed high-MUFA hamburger (MUFA:SFA = 1·31; produced from grain-fed cattle) for 5 weeks. These MUFA:SFA ratios were typical of ranges observed for retail ground beef. Relative to habitual levels and levels during the high-MUFA phase, the high-SFA hamburger: increased plasma palmitic acid, palmitoleic acid and TAG (P < 0·01); decreased HDL cholesterol (HDL-C) and LDL particle diameter percentile distributions (P < 0·05); and had no effect on LDL cholesterol or plasma glucose (P>0·10). Plasma palmitoleic acid was positively correlated with TAG (r 0·90), VLDL cholesterol (r 0·73) and the LDL:HDL ratio (r 0·45), and was negatively correlated with plasma HDL-C (r − 0·58), whereas plasma palmitic, stearic and oleic acids were negatively correlated with LDL particle diameter (all P ≤ 0·05). Because plasma palmitoleic acid was derived from Δ9 desaturation of palmitic acid in liver, we conclude that alterations in hepatic stearoyl-CoA desaturase activity may have been responsible the variation in HDL-C and TAG caused by the high-SFA and high-MUFA hamburgers.

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Areche, Franklin Ore, Denis D. Corilla Flores, Jovencio Ticsihua Huaman, Ruggerths N. De La Cruz Marcos, David Ruiz Vílchez, and Miguel A. Quispe Solano. "EFFECT OF ESSENTIAL OILS OF ROSMARINUS OFFICINALIS AND PETROSELINUM CRISPUM ON ARTISANAL HAMBURGERS, HUANCAVELICA, PERU." Journal of Southwest Jiaotong University 56, no. 6 (December 24, 2021): 420–29. http://dx.doi.org/10.35741/issn.0258-2724.56.6.36.

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The present work aimed to formulate an artisanal hamburger using alpaca (Vicugna pacos) meat and essential oils from rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) at concentrations of 0.5% and 1.0%. For this, essential oils were extracted. Microbiological analysis for Escherichia coli, Salmonella sp., and Staphylococcus was carried out for seven days. In addition, sensory attributes (color, odor, flavor, and texture) were characterized by 30 untrained panelists (university students). Essential yield oils of 0.734% were obtained for each essential oil. After seven days of monitoring, the hamburgers did not show the presence of microbiological parameters. Significant (p < 0.001) differences for concentrations and attributes were observed. However, essential oil of parsley at 0.5% presented higher scores of odors, taste, and texture than rosemary. It was concluded that our methodology allowed us to improve the product's shelf life, antimicrobial effect, and acceptability, guaranteeing good quality and nutritious products.

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Zhang, Rose, Parker Muzzerall, and Sophie X. Liu. "Fight-or-Flight for America." Contexts 22, no. 1 (February 2023): 4–7. http://dx.doi.org/10.1177/15365042221142827.

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Delincée, Henry. "Rapid detection of irradiated frozen hamburgers." Radiation Physics and Chemistry 63, no. 3-6 (March 2002): 443–46. http://dx.doi.org/10.1016/s0969-806x(01)00535-7.

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Rezaei, Mohammad, Nabi Shariatifar, Gholamreza Jahed Khaniki, and Morteza Javadzadeh. "Nitrite in hamburgers in Arak, Iran." Food Additives & Contaminants: Part B 6, no. 4 (December 2013): 285–88. http://dx.doi.org/10.1080/19393210.2013.822933.

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PAUL, RONALD I., and ROBERT R. TANZ. "The case of the slandered hamburgers." Pediatric Emergency Care 4, no. 3 (September 1988): 189–91. http://dx.doi.org/10.1097/00006565-198809000-00007.

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Kötter, Ralf. "Kirche im Kontext. Mystische Motive im Werk des Reformators Johannes Bugenhagen und ihre Impulse für eine Kirchentheorie der Gegenwart." Evangelische Theologie 78, no. 6 (December 1, 2018): 449–63. http://dx.doi.org/10.14315/evth-2018-780607.

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AbstractAt present, the historiographic classification of the Protestant reformation is changing from the concept of an epochal turning point towards the notion of a systemic, complex process. The reformer Johannes Bugenhagen, who was a central character in shaping the Protestant church, was also inspired by traditions deeply rooted in the Catholic church. His programmatic 1525 Pastoral Letter to the Hamburgers (Sendbrief an die Hamburger) features mystic images and motifs that can be traced back to Bernard of Clairvaux, the leading figure of Western mysticism. This theological setting helps Bugenhagen to develop a succinct alternative vis-à-vis the Erasmian humanism that has not lost its credibility until today. Modern church theories that are no longer characterized by hermetic isolation but oriented towards a systemic integration into the larger social context, are free from any zeitgeist - instead they are based on the core of reformatory ecclesiology.

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Teye, GA, G. Boamah, and M. Teye. "The effect of cowpea (Vigna unguiculata) flour as an extender on the physic-chemical properties of beef and hamburgers." African Journal of Food, Agriculture, Nutrition and Development 12, no. 55 (December 14, 2012): 7019–34. http://dx.doi.org/10.18697/ajfand.55.11575.

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This study was conducted in search of meat extenders/filler, which would minimize excessive bulging (swelling at the centre) of beef and hamburgers so as to enhance their use in sandwiches. The potential of dehulled cowpea flour was evaluated in beef and hamburgers, to determine its effects on the sensory, physical and chemical characteristics of these products. The Black-eyed cowpea (Vigna unguiculata) variety was steam treated at 100°C, dehulled, sundried for 48 hours and ground into flour. Boneless beef and pork (6kg each) were minced and apportioned into four groups of 1.5kg each for the preparation of the burgers. The beef and hamburgers were formulated separately at four levels of cowpea flour inclusions; T1 (control; no cowpea flour), T2 (5%), T3 (7.5%) and T4 (10%) of minced meat, on weight basis. All other ingredients were added in equal amounts to the minced beef and mixed in a mechanical mixer, after which they were moulded manually using a cylindrical tube into uniform shapes and sizes, and stored in a chest freezer for 12 hours to harden, after which they were bagged and stored for analyses. The weights, thicknesses and diameters of the products were taken before, and after cooking to determine the physical changes in them. The crude protein, fat moisture and lipid peroxidation of the products were determined. The burgers were grilled in an oven to a core temperature of 70°C and served to a 15-member taste panel for evaluation. The results indicate that cowpea flour in burgers increases the crude protein content, reduces the crude fat content and has no negative effect on sensory and lipid peroxidation of these products. There were reductions in product bulging and shrinkage with an increase in cowpea flour inclusion. Cowpea flour is recommended for inclusion in beef and hamburgers up to 10% on weight basis.

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Parker, Frieda, and Vida Treviño. "Burgers and Fries: Exploring Equivalent Expressions." Mathematics Teaching in the Middle School 22, no. 4 (November 2016): 242–49. http://dx.doi.org/10.5951/mathteacmiddscho.22.4.0242.

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Hartmann, Giovanna Luiza, Allana Mariny Marconato, Mirelly Marques Romeiro Santos, Luane Aparecida Do Amaral, Elisvânia Freitas Dos Santos, and Daiana Novello. "ADDITION OF PUMPKIN PEEL FLOUR AFFECT PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF BOVINE BURGER." International Journal of Research -GRANTHAALAYAH 8, no. 2 (May 30, 2020): 254–63. http://dx.doi.org/10.29121/granthaalayah.v8.i2.2020.216.

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The current study aimed to evaluate the influence of the addition of pumpkin peel flour (PPF) on physicochemical, cooking and sensory characteristics of bovine burger. Five hamburgers were formulated: F1 - standard (0% PPF) and the others added 1% (F2), 2% (F3), 3% (F4) and 4% (F5) of PPF. The PPF was characterized by high contents of minerals, carbohydrate and dietary fiber, which improved nutritional profile of hamburger. There was an increase on cooking yield, moisture retention and reduction of shrinkage and fat retention, as the level of PPF addition increased. The incorporation of PPF at 3% and 4% in the product increased significantly (p<0.05) the values of L*, a* and b*. Similar acceptability to the standard sample was verified on products with addition of up to 3% PPF. All formulations showed an acceptability index greater than 70%. Thus PPF is a potential ingredient for the formulation of bovine burger to improve its nutritional and technological properties without modification of the sensorial characteristics.

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Pérez-Villarreal, Héctor Hugo, María Pilar Martínez-Ruiz, Alicia Izquierdo-Yusta, and Carmen María Gómez-Cantó. "Food Values, Benefits and Their Influence on Attitudes and Purchase Intention: Evidence Obtained at Fast-Food Hamburger Restaurants." Sustainability 12, no. 18 (September 19, 2020): 7749. http://dx.doi.org/10.3390/su12187749.

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This paper analyzes the effects of: (i) Food values on their related benefits (hedonic and utilitarian); (ii) both kinds of benefits on attitudes toward eating hamburgers; and (iii) attitudes on purchase intention. To this end, we adapted the food values scale to the context of fast-food hamburger restaurants. Data were collected from a survey of 512 Mexican consumers and analyzed using structural equation modeling (SEM). The results show that the strongest influences are those exerted by food values, first, on hedonic benefits and, second, on utilitarian benefits. In contrast, the weakest influence is that exerted by utilitarian benefits on attitudes, followed by that exerted by hedonic benefits on attitudes. Among other findings, this study highlights the importance consumers give to the taste and safety of food, as well as the greater importance given to hedonic benefits compared to utilitarian ones. These findings have several important implications for managers in the industry.

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Husda, Azizah, Ribka Simorangkir, Christine Natalie Zalukhu, Armitha Miranda Marbun, and Lorenzo Bindunose Nababan. "Paragraph Hamburgers Strategy in Writing a Report Text." IDEAS: Journal on English Language Teaching and Learning, Linguistics and Literature 11, no. 1 (July 29, 2023): 503–13. http://dx.doi.org/10.24256/ideas.v11i1.3998.

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The purpose of this study was to determine whether employing the paragraph hamburger strategy on the students’ writing report text at SMK Immanuel Medan in the academic year 2022-2023. The writers used the quantitative method when carrying out this research. After doing this research, the writers got several findings. Significant changes are made to students writing abilities after they are trained by using the paragraph hamburger strategy to learn writing skills. The results of this study allow it to be said that applying the paragraph hamburger strategy could have a significant effect on the student’s writing skills. Using the paragraph hamburger Strategy gave a more effective result than using a conventional strategy. The average scores from intensive classes were higher than the average from regular classes. From this pretest, the average test result from the regular class was 63.86, and after doing that post-test, the mean scores were 73.18. Meanwhile, the pretest was completed by the intensive class, and the mean result was 66.00, and upon completion of the post-test, these mean scores were 82.80. The writers used the t- test to obtain the findings of this study. We might therefore say that the value was 5.64. After analyzing this data, the t-table was smaller than the t-t-test (1.67 > 5.64). That author displays a p-value of 0.05. The DF was 47. By seeing the data, the writers could conclude that the paragraph hamburger strategy could have a significant effect on the students’ report text in SMK Immanuel Medan. From this study, it might be said that Paragraph Hamburger had a big impact on the text written for a student report at SMK Immanuel Medan.

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Bentancor, Adriana Beatriz, Luis A. Ameal, María F. Calviño, María C. Martinez, Luciano Miccio, and Osvaldo J. Degregorio. "Risk factors for Shiga toxin-producing Escherichia coli infections in preadolescent schoolchildren in Buenos Aires, Argentina." Journal of Infection in Developing Countries 6, no. 05 (November 30, 2011): 378–86. http://dx.doi.org/10.3855/jidc.1894.

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Introduction: Shiga toxin-producing Escherichia coli (STEC) infections are the leading cause of hemolytic uremic syndrome (HUS). STEC is the most common cause of acute kidney disease, responsible for 20% of renal transplants in Argentina. Methodology: In 2007, an epidemiological survey was conducted among 883 students from the fifth and sixth years of elementary education in the public schools of San Martin City, Buenos Aires, Argentina. Degree of exposure to the known risk factors previously detected in the region as primary causes of STEC infections was evaluated. Risk factors assessed included consumption of hamburgers, poor personal hygiene, and exposure to various types of drinking and recreational water. The study was designed to evaluate exposure to risk factors for STEC infections among different socioeconomic groups. Results: Ninety-five percent of children surveyed reported consumption of hamburgers. Most of these hamburgers were precooked. Children of high and medium strata attended private swimming-pools, while children from the low stratum attended public pools. Only 30.2% of students washed their hands after going to the toilet and only 43.5% reported hand-washing before eating. Conclusions: Students demonstrated high levels of exposure to identified risk factors for STEC infections. Reduction of these risks will require cultural changes aimed at decreasing morbidity caused by food-borne infections. Institutional framework must provide the necessary resources to implement these changes and emphasize the importance of good personal hygiene. Health education must be implemented to increase food safety awareness of the consumers.

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Dolara, Piero. "Barry Commoner and the Hamburger Story: Can Ideology Prevail over Science?" NEW SOLUTIONS: A Journal of Environmental and Occupational Health Policy 8, no. 1 (May 1998): 59–63. http://dx.doi.org/10.1177/104829119800800108.

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In the Center for the Biology of Natural Systems at Washington University in 1976, young researchers were studying the fact that the bacterial mutation rate was higher in the Ames test after the addition of liver microsomes. The effect was due to contaminants present in beef extract and in fried hamburgers as well. The communication of these results was followed by a tremendous popular and press response. The fact that potent mutagens were present in cooked meat raised the possibility that they could play a role in the induction of cancer. This prompted greater scientific interest on the topic increasing scientific articles from a few to several hundred per year. The original observation was then forgotten and after twenty years heterocyclic amines, formed in hamburgers during frying, are known to be involved in the induction of the most common human cancers.

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TORSO, LAUREN M., RONALD E. VOORHEES, STEPHEN A. FOREST, ANDREW Z. GORDON, SHARON A. SILVESTRI, BONNIE KISSLER, JESSICA SCHLACKMAN, et al. "Escherichia coli O157:H7 Outbreak Associated with Restaurant Beef Grinding." Journal of Food Protection 78, no. 7 (July 1, 2015): 1272–79. http://dx.doi.org/10.4315/0362-028x.jfp-14-545.

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Escherichia coli O157:H7 is a common cause of foodborne illness in the United States. Beef ground at establishments regulated by the U.S. Department of Agriculture, Food Safety and Inspection Service is routinely tested for E. coli O157:H7. Prior to December 2013, boxed beef product (wholesale cuts of beef, such as beef loin, packaged into bags and boxed for shipping) was not always tested for this pathogen. Downstream processors or retailers may grind the product; and, if the ground beef is not cooked to the recommended temperature, pathogens on the exterior of the beef introduced to the interior through grinding may survive. On 18 October 2013, the Allegheny County Health Department identified two E. coli O157:H7 cases, both of whom were food handlers at restaurant A, a restaurant that ground locally produced boxed beef for hamburgers on site. Case finding was conducted through public messaging, employee surveys, and disease surveillance. All potential cases were interviewed using a standard questionnaire. A confirmed case was defined as laboratory-confirmed E. coli O157:H7 with exposure to restaurant A. A probable case was defined as a patient with compatible symptoms and exposure to restaurant A but without laboratory confirmation. All human and food isolates were characterized by pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis. The analysis identified 14 confirmed and 10 probable cases of E. coli; 18 nonintact ground beef samples tested positive for E. coli O157:H7. Nine confirmed cases were restaurant A employees. All confirmed cases recalled eating a restaurant A hamburger in the 10 days before illness onset; most cases reported consuming medium to rare hamburgers. Multiple pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis patterns were identified among both the human and ground beef isolates, and the patient isolates matched those found in ground beef samples. Restaurant A voluntarily closed for 1.5 days, changed beef suppliers, ceased grinding beef in-house, and has had no new cases since reopening.

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ZOMER, T. P., B. DE JONG, S. KÜHLMANN-BERENZON, O. NYRÉN, B. SVENUNGSSON, K. O. HEDLUND, C. ANCKER, T. WAHL, and Y. ANDERSSON. "A foodborne norovirus outbreak at a manufacturing company." Epidemiology and Infection 138, no. 4 (September 21, 2009): 501–6. http://dx.doi.org/10.1017/s0950268809990756.

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SUMMARYOver 400 office workers from the same unit of a manufacturing company in Stockholm County, Sweden, fell ill with gastroenteritis. A retrospective cohort study of office workers in the affected unit demonstrated that canteen visitors on one day had an increased risk of illness [risk ratio (RR) 27·1, 95% confidence interval (CI) 15·7–46·8] compared to non-visitors. A second study, investigating canteen visitors' consumption of particular food items, showed that both tomatoes from the salad buffet (RR 5·6, 95% CI 3·2–9·6) and hamburgers (RR 4·9, 95% CI 2·4–9·8) were the most likely vehicles of infection. Norovirus GI.3 (Desert Shield) was identified in stool samples from three office workers and from a food handler who prepared the tomatoes for the salad buffet and hamburger ingredients before vomiting at the workplace on 12 November. The outbreak could have been prevented if the food items prepared by the food handler some hours before vomiting had not been served.

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Maresca, Diamante, and Gianluigi Mauriello. "Development of Antimicrobial Cellulose Nanofiber-Based Films Activated with Nisin for Food Packaging Applications." Foods 11, no. 19 (October 1, 2022): 3051. http://dx.doi.org/10.3390/foods11193051.

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The cellulose nanofiber (CNF) is characterized by the nano-sized (fibers with a diameter between 5 and 20 nm and a length between 2 and 10 μm), flexible and cross-linked structure that confer enhanced mechanical and gas barrier properties to cellulosic fiber-based packaging materials. The purpose of this work was to develop an antimicrobial packaging film by direct mixing nisin with CNF, followed by coating it onto polyethylene (PE), polypropylene (PP), and polylactic acid (PLA) films. The antimicrobial effectiveness of CNF-Nis+PE, CNF-Nis+PP, and CNF-Nis+PLA was investigated both in vitro end in ex vivo tests. In the latter case, challenge test experiments were carried out to investigate the antimicrobial activity of the coupled films of CNF-Nisin+PLA to inhibit the growth of Listeria innocua 1770 during the storage of a meat product. The films were active against the indicator microorganisms Brochothrix thermosphacta and Listeria innocua in in vitro test. Moreover, a reduction in the Listeria population of about 1.3 log cycles was observed immediately after the contact (T0) of the active films with hamburgers. Moreover, when the hamburgers were stored in active films, a further reduction of the Listeria population of about 1.4 log cycles was registered after 2 days of storage. After this time, even though an increase in Listeria load was observed, the trend of the Listeria population in hamburgers packed with active films was maintained significantly lower than the meat samples packed with control films during the whole storage period.

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Lampert, Evan, and Holly Munro. "Does Fast Food Last Forever? Exploring the Mold Myth." American Biology Teacher 81, no. 5 (May 1, 2019): 360–65. http://dx.doi.org/10.1525/abt.2019.81.5.360.

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The abundance of online resources that students have access to makes it difficult to determine whether the information they find is accurate. Several online sources have claimed that hamburgers from fast-food chains do not decompose, and we developed two exercises that allow students to (1) test this claim, (2) learn about fungi, and (3) reflect on their eating habits. In both exercises, we inoculated fast-food items with the fungus Rhizopus stolonifer. The first exercise was a controlled experiment with hamburgers, and the second was a screening trial in which all students brought in their own fast-food items. In both exercises, animal-based products and fatty baked products (e.g., biscuits) allowed R. stolonifer to grow, while condiments and bread products tended to inhibit growth. Our students indicated that they would be more critical of online information and that they would eat less fast food. These exercises met our objectives and engaged our students, and we encourage others to develop exercises that examine online claims.

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Zambrano Alcívar, Katty Gisella, Dana Liz Vera Villaprado, Lenin Andrés Párraga Zambrano, and Francisca Margarita Ávila Rosales. "La responsabilidad social empresarial y el impacto socioambiental de los pequeños negocios de comida rápida." Revista Desafío Organizacional 2, no. 1 (June 5, 2024): 49–56. http://dx.doi.org/10.51260/desafio_organizacional.v2i1.465.

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Corporate Social Responsibility is the moral commitment that businesses have towards the environment, society, and the economy. The goal is to identify the impact of Corporate Social Responsibility on the socio-environmental dimension of skewers and hamburgers businesses in the Chone canton. The target population for this study consists of businesses engaged in the sale of skewers and hamburgers. This research adopts a mixed approach (qualitative and quantitative), allowing the authors to analyze and interpret data to uncover research facts and determine results in order to comprehend the phenomenon and/or problem under study. Data collection employed interviews, surveys, and observation sheets as research techniques, with the questionnaire serving as the instrument to conduct fieldwork based on a pre-selected sample. Among the most relevant results, it was found that 65% of respondents indicated unfamiliarity with the application of CSR, suggesting that there is much to be done in this area, crucial for the sustainable development of ventures.

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Prayson, Brigid, James T. McMahon, and Richard A. Prayson. "Fast food hamburgers: what are we really eating?" Annals of Diagnostic Pathology 12, no. 6 (December 2008): 406–9. http://dx.doi.org/10.1016/j.anndiagpath.2008.06.002.

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Horn, Laurence R. "Hamburgers and Truth: Why Gricean Explanation is Gricean." Annual Meeting of the Berkeley Linguistics Society 16, no. 1 (August 25, 1990): 454. http://dx.doi.org/10.3765/bls.v16i0.1693.

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LANDO, AMY M., and CARY C. CHEN. "Trends in Ownership and Usage of Food Thermometers in the United States, 1998 through 2010." Journal of Food Protection 75, no. 3 (March 1, 2012): 556–62. http://dx.doi.org/10.4315/0362-028x.jfp-11-314.

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Food safety research has shown that the use of a food thermometer is the best way to ensure that meat, poultry, and other foods reach an internal temperature sufficient to destroy foodborne pathogens. The 1998, 2001, 2006, and 2010 Food Safety Surveys were used to analyze changes in food thermometer ownership and usage for roasts, chicken parts, and hamburgers in the United States. A probit regression model was used to evaluate differing trends in ownership across demographic subgroups, and probit models with sample selection were used to evaluate differing trends in food thermometer usage for roasts, chicken parts, and hamburgers. The Food Safety Surveys are nationally representative telephone surveys tracking consumers' food safety attitudes and behaviors. Findings from these surveys indicate that the percentage of consumers who own food thermometers has increased from 49% in 1998 to 70% in 2010 (P < 0.05). The use of food thermometers has also increased over this time period but varies by food type. Of those who own food thermometers, a higher percentage reported using thermometers for roasts (76% in 1998 and 82% in 2010, P < 0.05) than for chicken parts (33% in 1998 and 53% in 2010, P < 0.05) and hamburgers (14% in 1998 and 23% in 2010, P < 0.05). The results also show that men, non-Hispanic whites, those with some college education or higher, those with higher incomes, and those 65 years and older were more likely to own food thermometers. After controlling for food thermometer ownership, those aged 18 to 29 years were more likely to use a food thermometer for roasts and chicken parts than those aged 65 to 101 years. The results suggest that educational programs encouraging food thermometer usage should focus first on food thermometer ownership.

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Holton, Donna, Jeff Wilson, Andrea Ellis, David Haldane, Nicole April, Karen Grimsrud, Brent Friesen, and John Spika. "A Canadian Multicentre Case-Control Study of SporadicEscherichia coli0157:H7 Infection." Canadian Journal of Infectious Diseases 10, no. 2 (1999): 117–21. http://dx.doi.org/10.1155/1999/606342.

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OBJECTIVE: To evaluate further risk factors forEscherichia coli0157:H7 infection including consumer preferences related to the consumption of ground beef and the role of person-to-person transmission of this infection.PATIENTS AND METHODS: A case-control study of sporadicE coli0157:H7 infection was undertaken in five Canadian cites from June to December 1991. One hundred cases ofE coli0157:H7 infection were age- and sex-matched to 200 neighbourhood controls. Cases and controls were interviewed face-to-face to obtain information on potential risk factors for infection and health outcomes. Daycare providers of case and control children were interviewed regarding risk factors for infection at the institutional level. Contacts of cases and controls who reported diarrhea in the seven days before the case onset date were also interviewed about their symptoms and risk factors.RESULTS: All cases had diarrhea during the course of their illness and 90 (90%) reported bloody diarrhea. Four (4%) were reported to have developed hemolytic uremic syndrome; however, there were no fatalities. Sixty-one (61%) of patients were hospitalized. Two variables were associated with infection in the final conditional logistic regression model: eating pink hamburger patties (odds ratio = 12.4, P=0.0001, population attributable fraction =40.2%) and contact with a nonhousehold member suffering from diarrhea (odds ratio = 7.0, P=0.0054, population attributable fraction = 10.3%) in the seven days before illness. Forty per cent of cases and controls who indicated that they prefer well done hamburgers said they would eat a ‘pink’ hamburger if served to them rather than ask that the hamburger be cooked longer.CONCLUSIONS: Health care workers should remain vigilant in their efforts to educate the public as to the risks associated with the consumption of ground beef that is inadequately cooked, and the importance of personal hygiene in the prevention of enteric illness.

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Bake, Rita, and Birgit Kiupel. "«Meine Herren und Damen!». Helene Lange vor der Hamburgischen Bürgerschaft, 24. März 1919." Zeitschrift für Ideengeschichte 14, no. 4 (2020): 5–12. http://dx.doi.org/10.17104/1863-8937-2020-4-5.

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Montag, 24. März 1919, «abends 6 ½ Uhr»: Die erste Sitzung der Hamburgischen Bürgerschaft nach dem Ende des Ersten Weltkriegs – im holzgetäfelten Saal. Auf den Zuschaueremporen VertreterInnen aus Gesellschaft, Politik und Verwaltung. Als prächtiger Ausdruck bürgerlichen Wohlstands hat das Hamburgern Rathaus den Krieg gut überstanden. Erst 1896 war es eingeweihtnworden, ein Bau voller historistischer Reminszenzen. Hinter dem Rednerpult ein dreiteiliger Panneau aus dunkelgrünem Samt, den ein «Damencomité» aus der tonangebenden Hamburger Gesellschaft zur Eröffnung hat anfertigen lassen – mit Anemonen und Margeriten sowie zwei Löwen, die das Stadtwappen präsentieren. Am unteren Rand die gestickte Inschrift «Gestiftet von Hamburgs Frauen 1897». Mit diesem Geschenk hatten die Frauen politischen Instinkt bewiesen – obwohl sie noch weit davon entfernt waren, selbst wählen zu dürfen.

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48

Bake, Rita, and Birgit Kiupel. "«Meine Herren und Damen!». Helene Lange vor der Hamburgischen Bürgerschaft, 24. März 1919." Zeitschrift für Ideengeschichte 14, no. 4 (2020): 5–12. http://dx.doi.org/10.17104/1863-8937-2020-4-5.

Full text

Abstract:

Montag, 24. März 1919, «abends 6 ½ Uhr»: Die erste Sitzung der Hamburgischen Bürgerschaft nach dem Ende des Ersten Weltkriegs – im holzgetäfelten Saal. Auf den Zuschaueremporen VertreterInnen aus Gesellschaft, Politik und Verwaltung. Als prächtiger Ausdruck bürgerlichen Wohlstands hat das Hamburgern Rathaus den Krieg gut überstanden. Erst 1896 war es eingeweihtnworden, ein Bau voller historistischer Reminszenzen. Hinter dem Rednerpult ein dreiteiliger Panneau aus dunkelgrünem Samt, den ein «Damencomité» aus der tonangebenden Hamburger Gesellschaft zur Eröffnung hat anfertigen lassen – mit Anemonen und Margeriten sowie zwei Löwen, die das Stadtwappen präsentieren. Am unteren Rand die gestickte Inschrift «Gestiftet von Hamburgs Frauen 1897». Mit diesem Geschenk hatten die Frauen politischen Instinkt bewiesen – obwohl sie noch weit davon entfernt waren, selbst wählen zu dürfen.

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49

Kelly, Margaret (Peggy). "Elementary School Activity: Graphing the Stock Market." Arithmetic Teacher 33, no. 7 (March 1986): 17–20. http://dx.doi.org/10.5951/at.33.7.0017.

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To most second-grade pupils, the Dow-Jones industrial average, as reported on the nightly news, might mean anything from a super-strength cleaner to an extra-large weight lifter. But I found that when McDonald's, Mattel Toys, and other familiar companies were mentioned, visions of hamburgers and toys made dealing with the complicated stock market more meaningful.

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Bonadonna, Alessandro, Simona Alfiero, Massimo Cane, and Edyta Gheribi. "Eating Hamburgers Slowly and Sustainably: The Fast Food Market in North-West Italy." Agriculture 9, no. 4 (April 17, 2019): 77. http://dx.doi.org/10.3390/agriculture9040077.

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The Italian food movement shows some peculiarities of meeting consumer demand in the foodservice subsector where innovation is considered strategic to meet targets and reach goals. A particular kind of innovation is the return to tradition by enhancement of the territory, e.g., reinstating local recipes and local gastronomy or high-quality local raw materials. Some entrepreneurs are redefining the fast-food service, providing foodstuffs through a short supply chain. The aim of this paper is to identify the different hamburger foodservices operating in North-West Italy and address their diverse peculiarities. A sample of 11 hamburger restaurants was identified, a mystery shopping analysis was implemented to collect information on the foodservice phenomenon, and a Business Model Canvas was carried out to compare different foodservices. The results consider two different hamburger foodservices, i.e., International Hamburger Foodservice (IHF) and Local Hamburger Foodservice (LHF), the former concentrating mainly on customer service, human resource management, and operations management, and the latter focussing on high product quality in terms of materials and psychology, plus selection of local raw materials and ingredients, supporting the local economy and businesses. Moreover, the findings provide some information on the interaction between selected Hamburger Foodservices and related supply chains, highlighting the consumer transition toward meals of high quality standards in terms of raw materials and ingredients.

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Journal articles on the topic 'Hamburgers'

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