Penambahan Tepung Protein Kedelai Sebagai Pengikat Pada Sosis Sapi
Jurnal Ilmiah Ilmu-Ilmu Peternakan, 2012 The aim of this research was to observe influence of soy concentrate addition as binder to sausage toward pH value, water holding capacity, cooking loss, dan emulsion stability.
Anjar Sofiana
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Market Potential for Locally Produced Meat Products [PDF]
The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally
Burdine, Kenneth H. +2 more
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Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage. [PDF]
Antioxidants (Basel), 2022 Boateng EF, Yang Z, Zhang W.
europepmc +1 more source
Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process. [PDF]
Foods, 2022 Wang K +9 more
europepmc +1 more source
The safety of ready-to-eat meals under different consumer handling conditions : a thesis presented in partial fulfilment of the requirements for the degree of Master in Food Technology at Massey University, Manawatū, New Zealand [PDF]
, 2016 Microbial count is an important index to measure the safety status of a food. This trial aimed to determine the safety of eight meals (four meats and four vegetarians) by using the agar plate counting method to measure the populations of total bacteria ...
Jiang, Fan
core
Sensory Analysis, Composition, and Instron Measurements of Turkey-Beef Breakfast Sausage
Poultry Science, 1988 Abstract Six treatment combinations for the production of breakfast sausage from turkey dark meat (6.6% fat) and beef (15.3% fat) were evaluated: 100% turkey/0% beef; 80% turkey/20% beef; 60% turkey/40% beef; 40% turkey/60% beef; 20% turkey/80% beef; and 0% turkey/100% beef.
R.L. FRYER, K.J. PRUSA
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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 +4 more
europepmc +1 more source
Histomorphometry and immunohistochemistry of beef sausages. [PDF]
Journal of Clinical Pathology, 1990 openaire +4 more sources
How Fast Is Convergence to the Law of One Price? Very [PDF]
In a highly disaggregated product-level sample of monthly frequency prices, the degree of persistence in cross-location price differentials is estimated.
Attila Ratfai
core
Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review [PDF]
, 2015 Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes.
De Smet, Stefaan +3 more
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