أحلى برجر في العالم | الدحيح

رحلة اللحمة من المزرعة للسفرة.

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تمثل اللحوم ومنتجاتها جزءًا مهمًا وأساسيًا في غذاء معظم سكان العالم. تتناول الحلقة: مراحل إنتاج وتصنيع اللحوم وتأخذ البرجر كمثال. في تساؤل: (كيف نحافظ على عصارة البرجر؟) بدايةً من المزرعة، مرورًا بالذبح، والتخزين، وقطعيات اللحوم، والفرم والإضافات، وطرق الطبخ، حتى تقديمه لطاولة الطعام.

#أكاديميةالإعلامالجديد
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المصادر:
1- https://www.theguardian.com/law/2019/jul/08/landmarks-in-law-mclibel-and-the-longest-trial-in-british-legal-history
2- https://www.grandin.com/design/curved.handling.facilities.html
3- Efficient halal bleeding, animal handling, and welfare: A holistic approach for meat quality: https://www.researchgate.net/publication/304669627_Efficient_halal_bleeding_animal_handling_and_welfare_A_holistic_approach_for_meat_quality
4- Meat Science: What Is Rigor Mortis?
https://thefooduntold.com/food-science/meat-science-what-is-rigor-mortis/
https://www.thoughtco.com/what-causes-rigor-mortis-601995
https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/rigor-mortis
5- DFD and PSE meat: https://cwsimons.com/meat-quality-dfd-and-pse-meats/
6- الرقابة الصحية على اللحوم – د/عبدالسلام عاطف.
https://www.youtube.com/watch?v=vhz4g6WPQ94&t=1483s
7- The temperature danger zone:
https://novascotia.ca/agri/documents/food-safety/factsheet-dangzone.pdf
8- In Vitro meat: https://foodiessouthwest.wordpress.com/2013/08/05/the-250000-patty-cornish-chef-richard-mcgeown-cooks-worlds-first-test-tube-lab-beef-burger-in-london/
9- Fat and Juciness: https://www.exploratorium.edu/cooking/meat/INT-what-makes-juicy.html
https://www.tampabay.com/features/food/general/what-gives-meat-its-flavor-and-makes-us-want-more/2136220/
https://www.femaflavor.org/what-flavors-meat-and-why-we-crave-it
https://www.masterclass.com/articles/what-is-marbling-in-meat-learn-about-the-different-types-of-marbling-and-what-factors-impact-marbling
10- https://allegromarinade.com/cooking-methods-how-to-choose-the-right-method-for-every-type-of-meat/
11- Beef cuts: https://www.thespruceeats.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304
12- Science of slow cooking: https://www.scienceofcooking.com/meat/slow_cooking1.htm
13- Myosin extraction: https://meatsci.osu.edu/node/130
14- Basics of meat science: https://nassaufoods.com/resources/basics-of-meat-science/
15- Meat additives: https://www.aceingredients.com/meat-additives/
16- MSG:
https://www.medicalnewstoday.com/articles/318589#The-MSG-controversy
17- Maillard reaction: https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/maillard-reaction

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