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Recovery of proteins from beef bone and the functionality of these proteins in sausage batters
Meat Science, 2000Four solutions [4% sodium chloride (control), 4% sodium chloride with 0.3% sodium tripolyphosphate (STP), 0.3% tetrasodium pyrophosphate (TTP) or 0.05 M sodium hydroxide (NaOH)] were used to extract proteins from beef bones. Three bone solution ratios (1:1, 1:4 or 1:10), three bone types [vertebra (lumbar), rib (4-7) and leg (femur)] and two methods of
J A, Boles, B M, Rathgeber, P J, Shand
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Bee Pollen: An Antioxidant and Antimicrobial Agent for Beef Sausage
Journal of Biobased Materials and BioenergyNatural additives can enhance the microbial and oxidative quality of processed meat products. Bee pollen is a natural ingredient with valuable nutritional properties. It has been suggested as a natural antimicrobial and antioxidant agent. The goal of this research was to include bee pollen in beef sausage formulation as an antimicrobial and ...
Ibrahim M. Taha +11 more
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EFFECT OF ADJUNCTS ON THE COLOR STABILITY OF BOLOGNA AND FRESH BEEF SAUSAGES
Journal of Muscle Foods, 1997ABSTRACTAlpha tocopherol (a‐T), sodium tripolyphosphate (STPP), ascorbic acid (AA), copper gluconate (CG), sodium suljite (SS), sodium erythorbate (SE), citric acid (CA) and tetrasodium pyrophosphate (TS) were added in various combinations to formulations of fresh beef sausage and bologna.
M. M. FAROUK +5 more
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Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids
Journal of the American Oil Chemists' Society, 2013AbstractThe effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion‐type cooked beef sausages was investigated. Vacuum‐packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of ...
Abdol‐Samad Abedi +5 more
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Microbiological safety of fresh beef sausage
Fresh sausages are meat products produced all over the world. They can be prepared from one or mixed types of fresh meat (e.g. pork, beef or chicken) minced, and mixed with other ingredients, such as salt, pepper or aromatic plants. Fresh sausages are a highly perishable food product that favour microbial growth of spoilage and pathogenic organisms ...Ricardo-Rodrigues, Sara +4 more
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