Results 11 to 20 of about 6,699 (223)
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
doaj +3 more sources
AgritechFat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta +4 more
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Potravinarstvo Slovak Journal of Food Sciences, 2019 Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry ...
Any Guntarti +2 more
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POTENTIAL USE OF OKARA AS MEAT REPLACER IN BEEF SAUSAGE
Jurnal Teknologi, 2016 Processed meat products are particularly unhealthy because of high fat, preservative and salt content. This study is carried out with the aim to determine the physicochemical and sensorial properties of sausage incorporated with okara flour. There were four different sausage formulations labelled as Control (0% okara flour, 100% beef), F1 (10% okara ...
Noriham, A. +3 more
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JKKI (Jurnal Kedokteran dan Kesehatan Indonesia), 2018 Background: Sausage is ready to eat meals for children, adolescents, and older adults. The meat contained in a beef sausage might not be consistent to the one listed on the label.
Tengku Nur Indah Sari, Any Guntarti
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Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef [PDF]
Meat and Muscle Biology, 2019 The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale and formulated an independent bid for each product. Consumers preferred the aroma and flavor of pre-rigor
Alexander J. Holtcamp +5 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
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Characteristics of ostrich meat in manufacturing sausage in comparison with beef [PDF]
Online Journal of Animal and Feed Research, 2021 Ostrich meat has become one of the most popular meat around the world. The objectives of this study are to evaluate the quality characteristics of processed meat, compared to products made from beef.
Yasir Hilal ELHASHMI +2 more
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Food Research, 2017 The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory ...
Hidayat, B.T.,, Wea, A., Andriati, N.
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ASSESSMENT OF NITRITE AND SORBIC ACID SALTS LEVEL IN SOME MEAT PRODUCTS AND THEIR PUBLIC HEALTH SIGNIFICANCE [PDF]
Assiut Veterinary Medical Journal, 2011 One hundred twenty samples of some meat products (30 each of sausage, pastrami, corned beef and canned luncheon beef) were randomly purchased from Port-Said markets.
H. FARAG, NOHA ABD-EL-FATAH
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