Results 151 to 160 of about 5,435 (180)

Differentiation in improvements of gel strength in chicken and beef sausages induced by transglutaminase

Meat Science, 2007
This research investigated the improvement in the texture of chicken and beef sausages induced by using microbial transglutaminase (MTG). The ε-(γ-glutamyl)lysine (G-L) content and the extractability of myofibrillar proteins from these sausages were also investigated.
SOEDA, Takahiko, Ahhmed, Abdullatef, MUGURUMA, Michio, NAKADE, Koji, OHTA, Kazuyoshi, KAWAHARA, Satoshi   +5 more
openaire   +3 more sources

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

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

Recovery of proteins from beef bone and the functionality of these proteins in sausage batters

Meat Science, 2000
Four solutions [4% sodium chloride (control), 4% sodium chloride with 0.3% sodium tripolyphosphate (STP), 0.3% tetrasodium pyrophosphate (TTP) or 0.05 M sodium hydroxide (NaOH)] were used to extract proteins from beef bones. Three bone solution ratios (1:1, 1:4 or 1:10), three bone types [vertebra (lumbar), rib (4-7) and leg (femur)] and two methods of
J A, Boles, B M, Rathgeber, P J, Shand
openaire   +2 more sources

EFFECT OF ADJUNCTS ON THE COLOR STABILITY OF BOLOGNA AND FRESH BEEF SAUSAGES

Journal of Muscle Foods, 1997
ABSTRACTAlpha tocopherol (a‐T), sodium tripolyphosphate (STPP), ascorbic acid (AA), copper gluconate (CG), sodium suljite (SS), sodium erythorbate (SE), citric acid (CA) and tetrasodium pyrophosphate (TS) were added in various combinations to formulations of fresh beef sausage and bologna.
M. M. FAROUK, J. A. BOLES, V. L. MIKKELSEN, E. E. McBETH, G. C. DeMANSER, J. E. SWAN   +5 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

Microbiological safety of fresh beef sausage

Fresh sausages are meat products produced all over the world. They can be prepared from one or mixed types of fresh meat (e.g. pork, beef or chicken) minced, and mixed with other ingredients, such as salt, pepper or aromatic plants. Fresh sausages are a highly perishable food product that favour microbial growth of spoilage and pathogenic organisms ...
Ricardo-Rodrigues, Sara, Laranjo, Marta, Potes, Maria Eduarda, Agulheiro-Santos, Ana Cristina, Elias, Miguel   +4 more
openaire   +1 more source

HORSE-BEEF BEEF-TEA AND SAUSAGES.

The Lancet, 1890
openaire   +1 more source