Results 121 to 130 of about 6,699 (223)

ENHANCING THE FINANCIAL PERFORMANCE OF SMALL MEAT PROCESSORS

The small firms examined produce meats in the State of Texas and emphasize such products as sausage, jerky, brisket, and fresh meats. The authors test hypotheses with the intent to identify operational factors associated with firm financial success.
Thelen, Gina C., Kuker, Don, Siebert, John W., Nayga, Rodolfo M., Jr.   +3 more
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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

Quality characteristics of fermented buffalo beef sausage

, 2016
Suitability of using meat of swamp buffalo (carabeef) alone or in combination with pork in production of fermented sausage was assessed. Four combinations of sausage mix viz., 80% carabeef lean +20% carabeef fat (Combination I), 80% carabeef lean +10 ...
Borpuzari, T., Borpuzari, R.N.
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Outbreak of Non-O157 Shiga Toxin-Producing Escherichia coli Infection from Consumption of Beef Sausage

, 2009
We describe an outbreak of Shiga toxin-producing Escherichia coli O26: H11 infection in 20 patients (median age, 2 years). The source of the infection was an organic fermented beef sausage.
Nielsen, E.M., Lisby, M., Jensen, T., Ethelberg, S., Torpdahl, M., Molbak, K., Smith, B., Boel, Jeppe   +7 more
core   +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

Propriedades tecnológicas de Lactobacillus plantarum isolados de salames artesanais e aplicado como cultivo iniciador em salame tipo milano [PDF]

, 2007
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Ciência dos Alimentos.O objetivo do presente trabalho foi obter uma cultura ácido láctica, como cultivo iniciador para produtos cárneos, isolada ...
Sawitzki, Maristela Cortez
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rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime

, 1996
http://www.elsevier.nl/locate/01681605The rRNA gene restriction patterns (ribotypes) of 69 ropy slime producing Lactobacillus sake strains isolated mainly from vacuum-packaged meat products of ten meat plants were determined.
Björkroth, Johanna, Hannu Korkeala, Korkeala, Hannu, Johanna Björkroth   +3 more
core   +1 more source

Use of pre-rigor deboned beef from Holstein cattle for sausage production

, 2018
The objectives of this study were to determine the effects of deboning time (pre- and post-rigor), processing steps (grinding - GB; salting - SB; batter formulation - BB), and storage time on the microbiological, technological, sensory, and willingness ...
Theradiyil Sukumaran, Anuraj
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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

Quantifying meat spoilage with an array of biochemical indicators [PDF]

, 2010
Freshness and safety of muscle foods are generally considered as the most important parameters for the food industry. It is crucial to validate and establish new rapid methods for the accurate detection of microbial spoilage of meats.
Argyri, Anthoula A.
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