Results 131 to 140 of about 6,699 (223)

The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky

Master of ScienceDepartment of Food ScienceElizabeth A. E. BoyleTo validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal ...
Lobaton-Sulabo, April Shayne S.
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Identification of Adulterated Sausage Products by Pork using FTIR and GC-MS Combined with Chemometrics

, 2023
A technique for halal food analysis, especially sausage products, can be performed based on the lard content in the products. In this study, we compared both Fourier transforms infrared (FTIR) and Gas chromatography Mass spectroscopy (GC-MS) instruments ...
Mustofa Ahda, Any Guntarti, Aprilia Kusbandari, Hindami Andoyo Nugroho
core  

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

Effect of dietary fibers as fat substitute in beef burger and pork and beef cooked sausage

, 2016
As fibras alimentares têm mostrado bom desempenho tecnológico e sensorial quando utilizadas como substituto de gordura em produtos cárneos. O objetivo do estudo foi avaliar o efeito de quatro fibras alimentares como substituto de gordura em produtos ...
Bis, Camila Vespúcio [UNESP]
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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

The antioxidant effects of beef plasma in fresh and pre-cooked beef patties and pork sausage

, 1992
Spray dried beef plasma was added to fresh and pre-cooked beef patties and fresh and pre-cooked pork sausage. A control and three treatments were tested in each study.
Gruber, Dennis Jay
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Determination of polycyclic aromatic hydrocarbons and potentially toxic metals in commonly consumed beef sausage roll products in Nigeria. [PDF]

Heliyon, 2019
Oyekunle JAO, Yussuf NA, Durodola SS, Adekunle AS, Adenuga AA, Ayinuola O, Ogunfowokan AO.   +6 more
europepmc   +1 more source

Effects of hydrogenated soybean oil on sensory, physical, chemical and microbiological properties of ground beef and semi-dry sausage (Thuringer)

, 1982
The research objective of this study was to determine the effect of different percentage of vegetable fat (hydrogenated soy-bean oil) and different iodine values on sensory, physical, chemical and microbiological properties of ground beef patties and ...
Tibin, Ibrahim Musa
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COMPARATIVE QUALITY ASSESSMENT OF BEEF SAUSAGES

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

Production and Quality Evaluation of Probiotic Beef Sausage

Pakistan Journal of Nutrition, 2019
Ndife Joel, Offor Nelly, Awogbenja Dehinde   +2 more
openaire   +1 more source