Professional Documents
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Food and Agriculture Organization
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The University of Jordan
Authorization Form
Signature:
Date:
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Title of Thesis or Dissertation as Approved by Faculty of Graduate Studies
( ). -2
)The name of student (as registered in the University
( ). -3
)The name of Supervisor and (Co-Supervisor if applicable
:
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This Thesis was Submitted in Partial Fulfillment of the Requirements for the
Masters Degree in
This Dissertation was Submitted in Partial Fulfillment of the Requirements for the
: ( )23-2
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By
Supervisor
This Thesis was Submitted in Partial Fulfillment of the Requirements for the
May, 2007
6
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2002
7
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)4(
By
Iyad Munther S.Amareen
Supervisor
Dr. Abdelqader S.Najmi, Prof.
Co-Supervisor
Dr. Anis S. Shatnawi
This Thesis was Submitted in Partial Fulfillment of the Requirements for the
Masters Degree of Science in Civil Engineering
August, 2007
8
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2002
)6(
By
Obada Salah Marei
Supervisor
Dr. Abdelqader Najmi, Prof.
This Dissertation was Submitted in Partial Fulfillment of the Requirements for the
Doctor of Philosophy Degree in Civil Engineering
August, 2007
11
)2(
By
Jamil Jawdat Jum'a Al Asfar
Supervisor
Dr.Mohammad A. Hamdan, Prof.
Co-Supervisor
Dr. Jehad Yamin
This Dissertation was Submitted in Partial Fulfillment of the Requirements for the
Doctor of Philosophy Degree in Mechanical Engineering
May, 2007
11
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2002
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2002
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COMMITTEE DECISION
This Thesis/Dissertation (The Relationship Between Socioeconomic Status and
Disruptive Behaviors in Early Elementary School Children in Greater Amman
Municipality ) was Successfully Defended and Approved on -------------------------
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DEDICATION - ( )
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AKNOWLEDGEMENT -
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TABLE OF CONTENTS - (:/)
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12 ...............................................................................
32 ...............................................................................
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50 ..............................................................................
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94 ....................................................................
122 ..................................................................................
112 ..................................................................................
101 ...................................................................
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Subject Page
Committee Decision . ii
Dedication (if available) ...... iii
Acknowledgement ...... iv
List of Contents....... v
List of Tables .. vi
List of Figures and Plates.... vii
List of Abbreviations .......... viii
List of Appendices .. ix
Abstract (in the language of the thesis)....... x
Introduction 1
Chapter 1..... 10
Chapter 2.. 30
Chapter 3.. 32
Chapter 4.. 52
Chapter 5.. 54
Conclusions and Recommendations.... 94
References 100
Appendices . 111
Abstract (in the second language)... 121
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LIST OF TABLES -
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LIST OF TABLES
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LIST OF FIGURES -
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LIST OF FIGURES
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( )ABSTRACT .
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EVALUATION OF SOME CHEMICAL AND SENSORY PROPERTIES
Of DIFFERENT BURGER FORMATION
By
Khalled M. Al-Mrazeeq
Supervisor
Dr. Khalid M. Al-Ismail
Co- Supervisor
Dr. Basem M. Al-Abdullah
ABSTRACT
Five burger formulations were prepared to study the effect of the replacement of
beef and chicken fat with olive oil or mixing of meat chicken with beef on some of their
chemical and sensory properties during storage and grilling at 75C for 20 minutes. The
five burger formulations were: beef, chicken, mixed beef and chicken (50:50), beef with
olive oil and chicken with olive oil.
The effect of formulation, frozen storage and grilling of the five treatments on some
chemical and sensory properties was evaluated by determining cooking loss, thiobarbituric
acid reactive substances (TBARS), fatty acid profile, cholesterol, 7-ketocholesterol and
sensory effects.
Cooking loss after formulation was between 43-51%, where chicken with olive oil
showed the lowest loss and the mixed treatment showed the highest loss.
TBARS of raw samples increased after one month of storage, and then declined at
the end of storage. Grilling had varying effect on TBARS, since they increased in both
chicken treatments, and decreased for the corresponding beef samples. No clear effect of
grilling on mixed sample was observed.
Mixing of chicken with beef or replacement of fat with olive oil increased their
unsaturated/saturated ratio. MUFA and PUFA decreased gradually during storage, but they
increased after grilling.
Meat mixing decreased cholesterol content in chicken (15%). Addition of olive oil
decreased cholesterol contents in chicken and beef treatments by 53% and 58%,
respectively. Storage and grilling didn't affect cholesterol oxidation measured by 7-
ketocholesterol in all treatments.
Mixing of chicken with beef enhanced the sensory characteristics of the beef burger,
whereas addition of olive oil has influenced the sensory characteristics of the burgers
variably.
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Governorate
1986 59.4 11.9 14.0 23.2 8.2 3.9 1.7 12.4 134.6
1987 68.2 12.6 11.6 27.8 9.1 4.8 1.8 14.5 150.5
1988 74.6 14.7 13.4 30.0 10.3 5.0 2.0 14.7 164.8
1989 73.1 17.1 13.3 30.2 13.1 5.7 2.3 15.5 170.2
1991 74.8 22.2 13.7 30.3 13.1 6.3 2.3 15.8 178.6
1992 98.3 22.7 14.2 31.5 15.5 7.0 2.4 16.5 208.2
1994 93.7 27.7 13.6 35.3 20.4 7.2 2.2 19.8 219.9
1995 106.5 32.8 16.5 39.4 20.4 7.2 2.2 21.2 246.1
1996 102.5 31.6 17.1 39.3 19.2 8.5 2.0 22.1 242.3
1997 100.8 31.5 18.4 37.5 18.9 8.7 2.3 21.8 139.9
1998 97.0 32.4 19.2 39.0 19.1 9.3 2.3 23.2 241.5
1999 969 31.8 19.0 36.6 17.9 9.2 2.2 23.6 237.4
2000 96.9 31.8 18.5 37.5 16.2 9.2 2.4 22.7 235.2
2001 99.5 32.7 18.9 37.9 15.2 9.5 2.2 24.5 240.5
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Zimmerman, Jonathan (2000), Ethnicity and the History Wars in the 1920s. Journal
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Scarsi, K.M. and Noskin, A. (2002), Pharmacist Participation In Medical Rounds
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