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The direct addition of dry tomato peel (DTP) to hamburgers may be useful both to obtain a new product enriched in lycopene and for providing a use for this by-product from the tomato industry. In this study, different amounts of DTP (0–6.0%w/w) were added to raw and cooked hamburgers, and the effects on the meat’s physico–chemical and sensorial characteristics were studied. The maximum DTP concentration...
Cell surface hydrophobicity of several pathogenic and spoilage bacteria was determined by hydrocarbon adherence, adhesion to nitrocellulose filter, salt aggregation and adherence to phenyl-sepharose beads. Hydrophobicity of each bacterium was dependent on the method of measurement. Hydrophobicity was compared with the strength of attachment (Sr) of the bacteria to beef muscle surfaces. Bacterial...
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