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A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues. [PDF]

Foods
Brodersen L, Rimbach G, Seidel U, Rinne P, Hasler M, Bosy-Westphal A, Jans K.   +6 more
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Lactic acid bacteria in the meat industry: flavor, function, and food safety. [PDF]

Front Microbiol
Sivamaruthi BS, Kesika P, Rafeek SBS, Sivakumar K, Ramasamy SP, Chaiaysut C, Fukngoen P, Alagarsamy K.   +7 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
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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
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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
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