Results 51 to 60 of about 6,699 (223)
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
Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality
, 2020 The effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15 ...
Ovuchimeru, Amadi, Allbright
core +1 more source
A COHORT STUDY ON SHIGA TOXIN PRODUCING E. COLI O157:H7 ISOLATED FROM SOME MEAT PRODUCTS IN ASSIUT GOVERNORATE AS A CAUSE OF BLOODY DIARRHEA IN CHILDREN [PDF]
Assiut Veterinary Medical Journal, 2015 The present study was conducted to investigate the presence of E. coli especially E. coli O157:H7 and to detect the presence of the stx1 and stx2 genes in isolates derived from a total of 80 samples including 20 samples each of frozen beef burgers ...
doaj +1 more source
Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems [PDF]
, 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
core +3 more sources
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 The texture of sausage was affected by its binding agent. Elephant foot yam (Amorphophallus campanulatus) flour was a potential natural binding agent and filler for sausage.
Eny Sri Widiastuti +3 more
doaj +1 more source
DETECTION OF ENTEROTOXIGENIC STAPHYLOCOCCUS AUREUS IN SOME MEAT PRODUCTS [PDF]
Assiut Veterinary Medical Journal, 2013 Eighty four meat product samples (minced meat, sausage and beef burger 28 of each) were collected and examined for detection of Staphylococcusaureus.
ALAA EL-DEEIN M. MORSHDY +3 more
doaj +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
FOOD POISONING MICROORGANISMS IN SOME LOCAL MEAT PRODUCTS [PDF]
Veterinary Medical Journal - Giza, 1996 One hundred samples of Minced meat, beef burger, Sausage, Basterma and Luncheon (20 samples each) collected from different shops in Cairo and Giza were examined for the presence of Salmonellae, EPEC, Staph aureus, Yersinia enterocolitica and Listeria ...
A. ABD EL-AZIZ +3 more
doaj +1 more source
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
International Journal of Cancer, EarlyView.Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet +25 more
wiley +1 more source