Results 21 to 30 of about 62,334 (223)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
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
core +3 more sources
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.
openaire +3 more sources
Utilization of Fermentation Process for the Production of Novel Plant-Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations. [PDF]
Compr Rev Food Sci Food SafABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Özpınar FB +4 more
europepmc +2 more sources
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
doaj +1 more source
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
doaj +1 more source