Results 11 to 20 of about 5,080 (184)
Turkish Journal of Agriculture: Food Science and Technology, 2022 This study assessed the proximate composition, sensory quality and consumer acceptability of beef sausage fortified with edible meat waste. Lean beef and edible meat waste (EMW) samples were obtained from commercial abattoir and combined in ratio 50:50 ...
Babatunde Oluwasegun Alao +1 more
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Jurnal Agripet, 2023 . Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages.
Nurul Purnomo +4 more
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Proximate Composition Analysis of Beef Sausage (Correction Manuscript 2) [PDF]
Aswan University Journal of Environmental Studies, 2021 Meat and meat products make an important nutritional contribution to the dietof the people. Beef sausage is one of the most popular fast food in Egypt. This study was aimed to determine the proximate composition of beef sausage from market stalls and selected fast-food restaurants in Aswan. Accordingly, a total of 30 beef sausage samples were subjected
Nady Albarbary +2 more
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Instrumental Color Measurements Have Relationships to Fat Smearing in Fresh Sausage
Foods, 2023 Fat smearing, or poor fat particle definition, impacts the visual quality of sausage. However, objective methods of assessing fat smearing have not been identified. Therefore, the objective of this experiment was to determine the relationship between fat
Jarrod Bumsted +4 more
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Volatile N-nitrosamine, residual nitrite, and ascorbic acid levels in sausages during storage [PDF]
Foods and Raw Materials, 2020 Introduction. The increasing global consumption of processed meat products has led to certain concerns. For instance, processed meat products are known to contain carcinogen precursor compounds, thus creating the risk of chronic diseases.
Houra Ramezani +4 more
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Tropical Animal Science Journal, 2020 Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various ...
G. L. Meristica, J. Gumilar, K. Suradi
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Nutrient Composition of Retail Samples of Australian Beef Sausages [PDF]
Nutrients, 2015 Some nutrient data for beef sausages in Australia’s food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015.
Cunningham, Judy +3 more
openaire +2 more sources
Consumer‐orientated development of hybrid beef burger and sausage analogues [PDF]
Food Science & Nutrition, 2017 AbstractHybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison ...
Michelle Neville +3 more
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Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage.
Eny Sri Widiastuti +3 more
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Keeping quality of beef sausage using ethanolic extract of gamma-irradiated pomegranate peel powder [PDF]
Acta Periodica Technologica, 2016 The present study aims to evaluate the antioxidant and antibacterial activity of ethanol extracts from gamma-irradiated pomegranate (Punica granatum) peel powder (PE) at the dose levels of 0, 3, 6, and 9 kGy.
Mohammed Ibrahim Ali Soliman +4 more
doaj +1 more source