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

International Journal of Food Science and Technology, 2019
The effects of incorporating lupin flour on the physicochemical and sensory characteristics of beef sausages were explored. Lupin (Lupinus angustifolius) flour was roasted, then hydrated to match the moisture content of beef meat.
William Leonard, Scott C Hutchings, Robyn D Warner   +2 more
exaly   +2 more sources

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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
openaire   +1 more source

Common bean flour as an extender in beef sausages

Journal of Food Engineering, 2002
Sausages were extended with common bean flour (CBF) at levels of 2.5%, 5.0%, 7.5% and 10.0% of the weight of meat in the sausage.
Tenin Dzudie, Joel Scher, Joel Hardy
openaire   +1 more source

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
openaire   +1 more source

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

Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Meat Science, 2014
The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace.
Sobhan Savadkoohi, Henk Hoogenkamp, Asgar Farahnaky   +2 more
exaly   +1 more source

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