Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken.Low-fat patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC) in the batter for patty coating.The

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Development of an Adaptable Qualification Test Set for Personnel Involved in Visual Inspection Procedures of Parenteral Drug Products Manufactured Under Good Manufacturing Practice Conditions in Hospital Pharmacy Compounding Facilities

Objectives: Parenteral drug products manufactured under GMP conditions should be visually inspected for defects and particulate contamination by trained and qualified personnel.Although personnel qualification is required, no practical protocols or formal guidelines are available for the development of qualification test sets (QTSs) used for qualif

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