Results 161 to 170 of about 5,435 (180)

Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage

Food Control, 2022
Yun Xiong, Md Nur Hossain, William Leonard   +2 more
exaly  

Effects of incorporating processed Acacia seed as an emulsifying agent on the quality attributes of beef sausage

Meat Science, 2023
Yasmina Sultanbawa, Michael Gidley, Oladipupo Adiamo   +2 more
exaly  

Salt Effects on Beef Fresh Sausage Ultrastructure

2006
T. Astruc, R. Labas, B. Gaillard-Martinie, R. Taylor, J.L. Martin, J.L. Vendeuvre   +5 more
openaire   +1 more source

Influence of traditional smoking on the content of polycyclic aromatic hydrocarbons in dry fermented beef sausage from Serbia

Food Control, 2023
Vladimir Tomović, Marija Jokanovic, Kartalovic Brankica D   +2 more
exaly  

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Egyptian Journal of Food Science, 2023
Asmaa Abdel-Rahman, Rewaa Ahmed
openaire   +1 more source

Cowpea (Vigna unguiculata) as filler in coarse-smoked beef sausages

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

Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties

Meat Science, 2010
J G Park
exaly  

Technological characteristics of pre- and post-rigor deboned beef mixtures from Holstein steers and quality attributes of cooked beef sausage

Meat Science, 2018
Thu Dinh, Mark Schilling, Anuraj Theradiyil Sukumaran   +2 more
exaly  

Effects of incorporating roasted lupin (Lupinus angustifolius) flour on the physicochemical and sensory attributes of beef sausage

International Journal of Food Science and Technology, 2019
Robyn Warner, William Leonard, Scott Hutchings   +2 more
exaly  

Quality of cooked sausages with added beef or pork heart surimi

Journal of Food Processing and Preservation, 2020
Luz H. Villalobos‐Delgado, Francisco A. Núñez‐González, Alma D. Alarcon‐Rojo, Nidia Jahzeel Silva‐Avila   +3 more
openaire   +1 more source