Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Reducing saturated fat while preserving the sensory quality of full‐fat foods remains a major formulation challenge because fat contributes simultaneously to body, lubrication, flavor delivery, and thermal transitions. Carbohydrate–protein (CP) hydrogels are increasingly explored as oil‐free fat replacers, but many systems are developed and ...
Amir Amiri +4 more
wiley +1 more source
Effect of Bee Honey in Safety and Storability of Beef Sausage
Pakistan Journal of Nutrition, 2013 The effect of bee honey addition on the safety and storability of beef sausage was evaluated. Beef sausage was processed by the addition of different concentrations (0.0, 2.5, 5.0 and 7.5%) of bee honey. The processed beef sausage was packaged in poly ethylene bags and refrigerated at 4°C±2 for up to 9 days.
Rabaa A. Mohammed +2 more
openaire +1 more source
Pasteurization Optimization of Coarse‐Ground Beef During Ohmic Heating: Computer Simulation Analysis
Journal of Food Process Engineering, Volume 49, Issue 5, May 2026.Temperature uniformity and required pasteurization time were improved using computer simulations for coarse‐ground beef during ohmic heating at 20 kHz by adjusting the electrode thickness and the surrounding temperature. ABSTRACT In this study, an ohmic heating (OH) system operating at 20 kHz was used to evaluate the pasteurization of a coarse‐ground ...
Chunsen Wang +5 more
wiley +1 more source
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
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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STRUCTURAL CHANGE IN THE U.S. MEAT AND POULTRY INDUSTRIES [PDF]
Market structure, concentration, meat industry, poultry industry, Industrial Organization,
Handy, Charles R. +3 more
core +1 more source
Silver as antibacterial toward Listeria monocytogenes [PDF]
, 2016 Listeria monocytogenes is a serious foodborne pathogen that can contaminate food during processing and can grow during food shelf-life. New types of safe and effective food contact materials embedding antimicrobial agents, like silver, can play an ...
Antonia eRicci +11 more
core +2 more sources
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
The design of a new bacon product : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University [PDF]
, 1975 An initial examination of the New Zealand domestic meat market showed that the bacon industry was most in need of help from the development of new products. Per capita consumption of bacon and ham, products which provided almost 70% of the bacon industry'
Wilkinson, Brian Herbert Patrick
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