Results 41 to 50 of about 62,334 (223)
Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia
GMS Hygiene and Infection Control, 2016 Food-borne pathogens are of high concern for public health and food safety. food poisoning is one of the most economically devastating types of food poisoning globally.
Shawish, Reyad R., Al-Humam, Naser A.
doaj +1 more source
Molecules, 2020 The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid ...
Anna D. Kononiuk, Małgorzata Karwowska
doaj +1 more source
Food Science of Animal Resources, 2020 Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via ...
Mutamed Ayyash +3 more
doaj +1 more source
Slovenian Veterinary Research, 2021 Over the years, researchers, food specialists, and all authorities concerned with food safety around the world could develop many ways to preserve and improve the shelf life of food.
Rasha M. El Bayomi +4 more
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Алматы технологиялық университетінің хабаршысы, 2023 This article deals with the possibility of improving the functional and technological properties of cooked sausage made of camel meat with the addition of humpback fat and chicken fillet.
Zh. Medeubayeva +5 more
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APLIKASI ASAP CAIR DARI TEMPURUNG KELAPA BERIMPILIKASI KE UMUR SIMPAN PADA SOSIS SAPI [PDF]
, 2016 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, DS +2 more
core
Camel meat marketing and camel meat marketplace in the Algerian northern Sahara-case of the region of Souf [PDF]
, 2020 A field survey involving 62 camel butchers from Souf region the Algerian northern Sahara was implemented in order to establish a typology of camel butcher and collect data on camel meat marketing, the diversity in marketing practices and camel meat ...
Brahimi, Zakaria +2 more
core +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Potravinarstvo Slovak Journal of Food Sciences, 2019 Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry ...
Any Guntarti +2 more
openaire +2 more sources
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems
Meat and Muscle Biology, 2020 The objective of this research was to incorporate an ingredient obtained from spent cellulose casings in beef emulsion modeling systems. The test ingredient (residual sausage casing, RSC) was procured from cellulose sausage casings following thermal ...
Benjamin M Bohrer +5 more
doaj +2 more sources