Results 21 to 30 of about 5,080 (184)
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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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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APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA TERHADAP UMUR SIMPAN SOSIS SAPI
PFTJ: Pasundan Food Technology Journal, 2018 The purpose of this study was to get a result from the use of liquid smoke coconut shell as a preservative in a product of beef sausage that will increase shelf life, as well as to define the type of grade liquid smoke (grade I or grade II) most ...
Asep Dedy Sutrisno
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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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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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Beef Casings and Finished Beef Sausages as a Source of Salmonella in Iraq
Journal of Food Protection, 1989 Of 80 pasturma beef sausages, 28 (35%) contained Salmonella anatum , S. typhimurium or S. molade . Analysis of 70 fresh beef casings yielded 6 (8.6%) samples contaminated with S. anatum ; none of the 60 commercial beef casings were found to be contaminated.
F M, Abbar, M Mohammad, Tahir
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ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY [PDF]
Journal of Food and Dairy Sciences, 2008 The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic ( butylated hudroxy anisol, BHA ) antioxidants exhibited strong and close antioxidative activities of 88.57% and 92.62%, respectively.
Mona Zake, Y. Ebrahim
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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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