Results 151 to 160 of about 5,080 (184)

Common bean flour as an extender in beef sausages

Journal of Food Engineering, 2002
Sausages 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
openaire   +1 more source

DETECTION OF CHICKEN FLESH IN BEEF SAUSAGES

Journal of Food Science, 1977
ABSTRACT Antisera to chicken troponin were produced in rabbits and were effective, in agar gel diffusion reactions, for the identification of chicken flesh in those beef sausages which by law should contain no chicken. Antisera to chicken troponin were reacted with extracts of heated beef sausages containing 1, 3 and 5% chicken flesh.
openaire   +1 more source

INSTRUMENTAL AND SENSORY MEASUREMENT OF BEEF PATTY AND SAUSAGE TEXTURE

Journal of Muscle Foods, 1999
ABSTRACT Beef sausages and beef patties of different texture were produced by varying the fat content in the raw mix over the range 5–30%. Batter shear stress and strain increased linearly with increased fat level (P<0.09 and 0.001, respectively). Although batter shear stress was not related to sensory scores, shear strain was directly related to ...
M.M. FAROUK, W.K. HALL, M. HARRISON, J.E. SWAN   +3 more
openaire   +1 more source

Effects of Dried Apricot Pulp on Functional Properties of Beef Sausages

2006
[No abstract available]
Purma C., Serdaroglu M.
openaire   +2 more sources

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Meat Science, 2014
The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter.
Sobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi, Asgar Farahnaky   +3 more
openaire   +2 more sources

Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages

Journal of Food Science, 2015
Abstract In order to identify how different additives influenced lipid peroxidation formation, a sausage only using beef juice as pigment source and a standard beef–pork meat sausage were studied. The effects of different additives, including fish oil, myoglobin, nitrite, clove extract, and calcium sources on oxidation and sensory ...
Gu, Yi, Anna, Haug, Berit, Nordvi, Kristin, Saarem, Marije, Oostindjer, Øyvind, Langsrud, Bjørg, Egelandsdal   +6 more
openaire   +2 more sources

Bee Pollen: An Antioxidant and Antimicrobial Agent for Beef Sausage

Journal of Biobased Materials and Bioenergy
Natural additives can enhance the microbial and oxidative quality of processed meat products. Bee pollen is a natural ingredient with valuable nutritional properties. It has been suggested as a natural antimicrobial and antioxidant agent. The goal of this research was to include bee pollen in beef sausage formulation as an antimicrobial and ...
Ibrahim M. Taha, Khadiga Ahmed Ismail, Rokayya Sami, Huda Aljumayi, Garsa Alshehry, Eman Algarni, Adel Aljumayi, Mohammad Y. Alshahrani, Tahani A. Y. Asseri, Zayed D. Alsharari, Fadi Baakdah, El-Kazafy A. Taha   +11 more
openaire   +1 more source

Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids

Journal of the American Oil Chemists' Society, 2013
AbstractThe effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion‐type cooked beef sausages was investigated. Vacuum‐packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of ...
Abdol‐Samad Abedi, Ramin Khaksar, Roholla Ferdousi, Rozita Komeilifanood, Ebrahim Azadnia, Soheyl Eskandari   +5 more
openaire   +1 more source

Effects of enzymic starch degradation during storage of cooked beef sausages

Food Chemistry, 1987
Abstract Enzymic starch degradation ability of cooked beef sausages was studied, using irradiation to extend storage life of vacuum-packed sausages. With cooking temperatures between 60 and 75°C, starch degradation increased significantly during storage.
Grete Skrede, Tore Jarmund, Einar Risvik
openaire   +1 more source

Active-intelligent film based on pectin from watermelon peel containing beetroot extract to monitor the freshness of packaged chilled beef

Food Hydrocolloids, 2021
Ling Han
exaly