Results 81 to 90 of about 5,080 (184)

Have the environmental benefits of insect farming been overstated? A critical review

Biological Reviews, Volume 101, Issue 1, Page 163-194, February 2026.
ABSTRACT Insect farming is frequently promoted as a sustainable food solution, yet current evidence challenges many environmental benefits claimed by industry proponents. This review critically examines the scientific foundation for assessing the environmental impacts of insect farming in both human food and animal feed applications.
Corentin Biteau, Tom Bry‐Chevalier, Dustin Crummett, Katrina Loewy, Ren Ryba, Michael St. Jules   +5 more
wiley   +1 more source

Effect of Bee Honey in Safety and Storability of Beef Sausage

Pakistan Journal of Nutrition, 2013
The effect of bee honey addition on the safety and storability of beef sausage was evaluated. Beef sausage was processed by the addition of different concentrations (0.0, 2.5, 5.0 and 7.5%) of bee honey. The processed beef sausage was packaged in poly ethylene bags and refrigerated at 4°C±2 for up to 9 days.
Rabaa A. Mohammed, Mashair A. Sulieman, Elgasim A. Elgasim   +2 more
openaire   +1 more source

Limited Availability and Higher Cost of Gluten‐Free Foods Continue in the United Kingdom: A Comparative Follow‐Up Over More Than a Decade

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background Coeliac disease requires strict lifelong adherence to a gluten‐free diet, although adherence is challenged by the limited availability and higher cost of gluten‐free foods. The demand for gluten‐free foods has increased over recent years, yet its impact on availability and cost is unknown.
Harrison McInnes, Lea Klapan, Umara Moore, Jaspreet Singh, Kevin Whelan   +4 more
wiley   +1 more source

Effects of Kiwifruit Peel Extract and Its Antioxidant Potential on the Quality Characteristics of Beef Sausage. [PDF]

Antioxidants (Basel), 2022
Boateng EF, Yang Z, Zhang W.
europepmc   +1 more source

Evaluation of Pilot-Scale Radio Frequency Heating Uniformity for Beef Sausage Pasteurization Process. [PDF]

Foods, 2022
Wang K, Huang L, Xu Y, Cui B, Sun Y, Ran C, Fu H, Chen X, Wang Y, Wang Y.   +9 more
europepmc   +1 more source

Sensory Analysis, Composition, and Instron Measurements of Turkey-Beef Breakfast Sausage

Poultry Science, 1988
Abstract Six treatment combinations for the production of breakfast sausage from turkey dark meat (6.6% fat) and beef (15.3% fat) were evaluated: 100% turkey/0% beef; 80% turkey/20% beef; 60% turkey/40% beef; 40% turkey/60% beef; 20% turkey/80% beef; and 0% turkey/100% beef.
R.L. FRYER, K.J. PRUSA
openaire   +1 more source

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural-functional additives on chemical and microbial qualities of cooked beef sausage. [PDF]

Food Sci Nutr, 2022
Aminzare M, Hashemi M, Afshari A, Mokhtari MH, Noori SMA.   +4 more
europepmc   +1 more source

Histomorphometry and immunohistochemistry of beef sausages. [PDF]

Journal of Clinical Pathology, 1990
openaire   +4 more sources

Study of lysate activity to modificate collagene raw materials to use in sausage mixture

Foods and Raw Materials, 2018
In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight.
Andrey M. Danilov, Bayana A. Bazhenova, Michail B. Danilov, Alexandr V. Gerasimov   +3 more
doaj   +1 more source

Technological feasibility, sensory acceptance and microbiological quality of Mutton-Based Sausages

Revue des Sciences de la Santé
Small-ruminant farming plays a crucial role in local livelihoods across Madagascar, yet the sector remains dominated by the sale of fresh meat with limited processing.
Clara GREGOIRE, Jean Marie RAZAFINDRAJAONA, Colette ASHANDE MASENGO, Baholy ROBIJAONA RAHELIVOLOLONIAINA   +3 more
doaj   +1 more source