Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages. [PDF]
FoodsWang Z +8 more
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Lactic Acid Bacteria as Natural Antimicrobials: Biofilm Control in Food and Food Industry. [PDF]
Antibiotics (Basel)Kim M, Khatun J, Khan F, Kim YM.
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Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]
Compr Rev Food Sci Food SafÖzpınar FB +4 more
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Comparative Effects of the Single and Binary Fermentations of <i>Latilactobacillus sakei</i> and <i>Staphylococcus carnosus</i> on the Growth and Metabolomic Profiles of Fermented Beef Sausages. [PDF]
MicroorganismsLi X +5 more
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The yeasts of British fresh sausage and minced beef
Antonie Van Leeuwenhoek, 1984Three 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
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Beef sausage structure affected by sodium chloride and potassium lactate
Meat Science, 2008A 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 ...
Thierry Astruc
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Utilization of black gram flour in beef sausages
Meat Science, 1988British 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
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ENTEROVIRUS PERSISTENCE IN SAUSAGE AND GROUND BEEF
Journal of Milk and Food Technology, 1973Persistence 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
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Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage
Journal of Food Science, 1991ABSTRACT 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 +3 more
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Common bean flour as an extender in beef sausages
Journal of Food Engineering, 2002Sausages were extended with common bean flour (CBF) at levels of 2.5%, 5.0%, 7.5% and 10.0% of the weight of meat in the sausage.
Tenin Dzudie, Joel Scher, Joel Hardy
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