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Cooking Recipe for Beef sausage

Cooking Recipe for Beef sausage in the project https://gams.uni-graz.at ...
Helmut W. Klug, Christian Steiner, Astrid Böhm, Julia Eibinger, Barbara Denicoló   +4 more
openaire   +1 more source

Production technology of poultry sausage-1: the studies on the quality of chemical, microbiological and organoleptic [PDF]

Eurasian Journal of Veterinary Sciences
This study was carried out for producing a new product "Poultry Sausage" and investigate its quality factors.The poultry sausage used in the experiments was developped by the applications of several tests and trials.
Nazif Anıl, Yusuf Doğruer, Ümit Gürbüz, Semra Kayaardı, Abdullah Keleş   +4 more
doaj  

ИССЛЕДОВАНИЕ КАЧЕСТВЕННОГО СОСТАВА ДЕЛИКАТЕСНОГО МЯСНОГО ПРОДУКТА, ОБОГАЩЕННОГО КОМБИНИРОВАННЫМ ЭКСТРАКТОМ

Алматы технологиялық университетінің хабаршысы, 2021
In this article presents the results of researches of sensory evaluation and mineral composition of delicatessen meat products from beef and turkey meat enriched with combined extract.

doaj  

Cowpea (Vigna unguiculata) as filler in coarse-smoked beef sausages

Ghana Journal of Agricultural Science, 2008
Whole or dehulled cowpea (Vigna unguiculata) flour, as filler in coarse-smoked beef sausage preparation, was used to determine inclusion level and production cost. Whole and dehulled cowpea flour (WCF and DCF) were incorporated into the sausages at 5 and 7 per cent levels and designated as 5% WCFS, 7% WCFS, 5% DCFS and 7% DCFS and compared with the ...
Dei, HK, Zakaria, J, Teye, GA, Otchere, EO   +3 more
openaire   +1 more source

Cooking Recipe for Beef offal sausage

Cooking Recipe for Beef offal sausage in the project https://gams.uni-graz.at ...
Helmut W. Klug, Christian Steiner, Astrid Böhm, Julia Eibinger, Barbara Denicoló   +4 more
openaire   +1 more source

Sensory analysis of cooked fresh meat sausages containing beef offal

Journal of Consumer Sciences, 2012
This study determined the sensory attributes and acceptability of cooked meat sausages containing beef offal. Four formulations of sausages were selected for sensory evaluation and comparison with a control formulation containing beef trimmings, rusk and a standard mixture of spices. The experimental samples included ‘red’ and ‘rough&#
Magoro, MM, Zondagh, BI, Jooste, PJ, Morey, L   +3 more
openaire   +1 more source

Replacement of nitrite with lupulon-xanthohumol loaded nanoliposome in cooked beef-sausage: experimental and model based study. [PDF]

J Food Sci Technol, 2020
Khatib N, Varidi MJ, Mohebbi M, Varidi M, Hosseini SMH.   +4 more
europepmc   +1 more source

ESTIMATION OF CONTAMINATION WITH SOME METALLIC ELEMENTS IN CANNED PROCESSED MEAT PRODUCTS AVAILABLE IN LOCAL MARKETS.

The Iraqi Journal of Agricultural science
This study was conducted to estimate the contamination with some heavy metals (lead, iron, copper, tin, and cadmium) in samples of canned processed meat available in the local markets.
Enas Najm Abdullah
doaj   +1 more source

Species identification in sausage samples using near-infrared spectroscopy and linear discriminant analysis

Discover Sustainability
The demand for meat products has increased significantly due to changes in people’s lifestyles and rising meat prices. The study aims to investigate the potential use of an accurate and reliable method for detecting adulteration and ensuring the quality ...
Mohadeseh Pirhadi, Nabi Shariatifar, Gholamreza Jahed Khaniki, Massoud Amanlou, Parisa Sadighara, Ebrahim Molaee-Aghaee, Sohrab Pirhadi   +6 more
doaj   +1 more source

COMPARATIVE QUALITY ASSESSMENT OF BEEF SAUSAGES

V mire nauchnykh otkrytiy, 2015
Anatoly Andreevich Vytovtov, Catherine Vladimirovna Marushkina   +1 more
openaire   +1 more source