KAJIAN PENAMBAHAN PATI KENTANG (Solanum tuberosum L.) TERHADAP KARAKTERISTIK SOSIS DAGING SAPI
Jurnal Pangan dan Agroindustri, 2021 ABSTRAK Sosis merupakan produk olahan daging yang memiliki nilai gizi tinggi. Pada pembuatan sosis diperlukan bahan tambahan lain sebagai pengisinya.
Macicha Elvira Yuniar, Dewi Nur Azizah
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Consumer acceptance and sensory profiling of reengineered kitoza products [PDF]
, 2015 Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process.
Costa, Ana I.A. +12 more
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International Journal of Food Science, 2022 There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon.
Irene Rumbidzai Mazhangara +2 more
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New Marker of Colon Cancer Risk Associated with Heme Intake: 1,4-Dihydroxynonane Mercapturic Acid [PDF]
, 2006 Background: Red meat consumption is associated with an increased risk of colon cancer. Animal studies show that heme, found in red meat, promotes preneoplastic lesions in the colon, probably due to the oxidative properties of this compound.
Bingham, Sheila A. +8 more
core +4 more sources
Mislabeling in Cooked Sausage is a Seriously Increasingly Problem in Food Safety [PDF]
Iranian Journal of Veterinary Medicine, 2019 Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions.
Tareq Al-Qassab +3 more
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Apc mutation induces resistance of colonic cells to lipoperoxide-triggered apoptosis induced by faecal water from haem-fed rats [PDF]
, 2006 Recent epidemiological studies suggest that high meat intake is associated with promotion of colon cancer linked to haem-iron intake. We previously reported that dietary haem, in the form of either haemoglobin or meat, promotes precancerous lesions in ...
Guéraud, Françoise +5 more
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Physical and biochemical quality properties of fermented beef sausages: Bez sucuk [PDF]
Acta Alimentaria, 2016 In this study, sucuk samples were obtained from 12 different manufacturers to evaluate some physical and biochemical properties of fermented beef sausages named as “bez sucuk”. It was seen that the titratable acidity values were between 1.02% and 2.25% lactic acid, and pH values of the samples ranged from 5.08 to 5.63 (P<0.05).
Çiçek, Ü., Köse, T.
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Journal of Pharmacy and Bioallied Sciences, 2019 Sausage is one of foods which must be confirmed halal to consumers. Meat is commonly used in producing sausages, especially beef. However, due to high cost of meat producer usually mixes the ingredients with other cheaper meats, such as pork.
Any Guntarti +3 more
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CyTA - Journal of Food, 2022 The objectives of this study were to evaluate the effects of partial substitution of 25% and 50% NaCl with KCl coupled with high pressure processing (100 MPa for 5 min at 25°C), on sensory and chemical qualities of beef sausage for 28 days’ storage at 4 ...
Theodora Ojangba +4 more
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Effects of dried tomato waste powder levels on lycopene content, lipid oxidation, color, antioxidant activity, and sensory properties of frankfurter sausage made from Thai native beef [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2020 The influence of dried tomato waste powder (TWP) on lycopene content, lipid oxidation, antioxidant activity, color, and sensory properties of frankfurter sausage made from Thai native beef was studied.
Sarong So +2 more
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