Results 141 to 150 of about 5,080 (184)

Association of cheese and yogurt intake with sleep duration in preschool-aged children: a 6-month prospective cohort study. [PDF]

Front Nutr
Lin C, Yang Z, Yuan Y, Lai X, Fu S, Pan D.   +5 more
europepmc   +1 more source

A <i>Lactiplantibacillus plantarum</i>AL6-1 Strain Isolated From Air-Dried Meat Mitigates N-Dimethylnitrosamine-Induced Hepatic Injury in Mice. [PDF]

Food Sci Nutr
Sun E, Sun X, Guo J, Sun L, Jin Y, Zhao L, Su L.   +6 more
europepmc   +1 more source

The Effect of Red Meat Consumption on Circulating, Urinary, and Fecal Trimethylamine-N-Oxide: A Systematic Review and Narrative Synthesis of Randomized Controlled Trials. [PDF]

Adv Nutr
Jafari F, Damani JJ, Petersen KS.
europepmc   +1 more source

Longitudinal changes in income are associated with the healthiness and sustainability of foods purchased in Mexican households. [PDF]

Public Health Nutr
Batis C, Castellanos-Gutiérrez A, Colchero MA, Rivera JA.   +3 more
europepmc   +1 more source

Benzalkonium Chloride Tolerance Among Listeria innocua from Food and Food Processing Environments in Poland. [PDF]

Pathogens
Zawiasa A, Andrzejewska A, Mikołajczak P, Olejnik-Schmidt A.   +3 more
europepmc   +1 more source

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Utilization of black gram flour in beef sausages

Meat Science, 1988
British fresh beef skinless sausages were prepared in which 30% of the meat, on a protein to protein basis, was replaced by black gram flour. The raw substituted sausages had higher TBA values, were paler in colour and less acceptable than the controls but the general acceptability of the cooked sausages was not affected by the presence of the flour ...
S, Shakoor Chaudhray, D A, Ledward
openaire   +2 more sources

ENTEROVIRUS PERSISTENCE IN SAUSAGE AND GROUND BEEF

Journal of Milk and Food Technology, 1973
Persistence of coxsackievirus type A9 suspended in ground beef was found not to be sufficiently affected by extensive bacterial growth, during periods of up to 8 days at 23 or 4 C, to afford any notable degree of protection to the consumer. Longer storage times resulted in marked virus loss.
J. E. Herrmann, D. O. Cliver
openaire   +1 more source

The yeasts of British fresh sausage and minced beef

Antonie van Leeuwenhoek, 1984
Three hundred and eighty three yeasts isolated from samples of unsulphited or sulphited sausages and skinless sausages and minced beef were characterized in detail. Debaryomyces hansenii was the most commonly isolated yeast from most samples followed by Candida zeylanoides and Pichia membranaefaciens. The presence of sulphite in sausages did not appear
H K, Dalton, R G, Board, R R, Davenport
openaire   +2 more sources

Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage

Journal of Food Science, 1991
ABSTRACT Five levels (0, 5, 10, 15, 20%) of partially defatted chopped beef (PDCB) were substituted for lean in fermented beef stick sausage to evaluate changes over a 90 day period (24°C). Replacement of 0, 5, 10, 15, and 20% of the lean with PDCB did not affect percentage of fat, moisture, protein, moisture ...
G. L. SMITH, J. W. STALDER, J. T. KEETON, L. S. PAPADOPOULOS   +3 more
openaire   +1 more source

Beef sausage structure affected by sodium chloride and potassium lactate

Meat Science, 2008
A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-lactate) contents. After addition of 0.8% and 1.6% NaCl, 65% and 51%, respectively, of the area observed showed well preserved ...
Astruc, Thierry, Labas, Roland, Vendeuvre, Jean-Luc, Martin, Jean Luc, Taylor, Richard Georges   +4 more
openaire   +4 more sources