Results 91 to 100 of about 5,435 (180)

The Potential of Sunflower Oil as Fat Replacer in Beef Sausages

BIO Web of Conferences
This study was conducted to assess the proximate and sensory characteristics of beef sausages prepared with sunflower oil as fat replacer. The sausages were prepared using 7.5kg of minced beef divided into five batches of 1.5kg each. Each batch was spiced with mixed spices. Sunflower oil was included at 0%, 5%, 10%, 15%, and 20% to represent T0, T1, T2,
Alexander Abu, Gabriel Ayum Teye, Frederick Adzitey   +2 more
openaire   +1 more source

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural-functional additives on chemical and microbial qualities of cooked beef sausage. [PDF]

Food Sci Nutr, 2022
Aminzare M, Hashemi M, Afshari A, Mokhtari MH, Noori SMA.   +4 more
europepmc   +1 more source

Histomorphometry and immunohistochemistry of beef sausages [PDF]

Journal of Clinical Pathology, 1990
openaire   +4 more sources

Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia

GMS Hygiene and Infection Control, 2016
Food-borne pathogens are of high concern for public health and food safety. food poisoning is one of the most economically devastating types of food poisoning globally.
Shawish, Reyad R., Al-Humam, Naser A.
doaj   +1 more source

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Food Research, 2017
The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory ...
Hidayat, B.T.,, Wea, A., Andriati, N.
doaj   +1 more source

Prevalence of Staphylococcus aureus contamination isolated from meat and meat products in Ho Chi Minh City, Vietnam

Tạp chí Kiểm nghiệm và An toàn thực phẩm
To assess the prevalence of Staphylococcus aureus contamination in meat and meat products in Ho Chi Minh City, a study was conducted isolating 220 samples, comprising 120 samples of raw meat (beef, pork, and chicken) and 100 samples of meat products ...
Huynh Ngoc Truong, Tran Thi Ngoc Thanh, Phan Thi Phuong Trang   +2 more
doaj   +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

Characteristics of ostrich meat in manufacturing sausage in comparison with beef

Online Journal of Animal and Feed Research, 2021
Yasir Hilal ELHASHMI, Sulafa Yousif FALIH, Mohammed Elkhatim Ibrahim ABDALMAGEED   +2 more
openaire   +1 more source

Monitoring of Animal Products Entering East Kalimantan with Total Plate Count Test

Journal of Applied Veterinary Science and Technology
Background: Quarantine measures on animal products that are transported between areas are prioritised at the place of export. It is necessary to establish a supervisory system through monitoring the entry of animal products. Purpose: Monitoring of animal
Faizal Rafiq, Dian Rahmawati, Dwi Untari, Dinar Puspitasari Susilo, Rini Nilamsari, Sri Sumarsih Lesari   +5 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