Results 1 to 10 of about 5,147 (210)
Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities. [PDF]
Ital J Food Saf, 2019 Piras F +5 more
europepmc +1 more source
Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage. [PDF]
J Food Sci Technol, 2019 Yuca B +5 more
europepmc +1 more source
Allergy to dry fermented sausage.
Journal of investigational allergology & clinical immunology, 2009 I, Bobolea +4 more
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Some of the next articles are maybe not open access.
The effect of kimchi on the microbiological stability of fermented sausage
Meat Science, 2012The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum
Young-Seo Park, Joo-Yeon Lee
exaly +3 more sources
Probiotics in fermented sausages
Meat Science, 2008Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages connected to fermented meat matrices.
De Vuyst, Luc +2 more
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Microstructure of fermented sausage
Meat Science, 1992A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation.
K, Katsaras, K D, Budras
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Staphylococci: their role in fermented sausages
Journal of Applied Bacteriology, 1990Types de saucisses fermentees. Utilisation de levain: systematique et aptitudes technologiques. Actions sur les proprietes organoleptiques.
G J, Nychas, J S, Arkoudelos
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Meat Science, 1998
Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
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Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
openaire +2 more sources
Yeast populations on Spanish fermented sausages
Meat Science, 2000Yeast populations on 24 lots of Spanish fermented sausages, made by four factories (F1, F2 and F4, artisanal; F3, industrial) were investigated throughout manufacture and the influence of different variables evaluated. In addition, 41 yeast strains were identified at the species level using two miniaturised systems: ATB32C (API System) and Vitek Yeast ...
J P, Encinas +4 more
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Digestibility of collagenous fermented sausage in man
Meat Science, 1985The digestibility of the protein of a fermented collagenous sausage was studied in three patients with ileostomies with small bowel resections. The patients were given four ordinary meals each day with a total protein content of about 64g, half of which was derived from collagen.
A, Laser Reuterswärd +2 more
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