Decontamination of incoming beef trimmings with hot lactic acid solution to improve microbial safety of resulting dry fermented sausages - A pilot study [PDF]
, 2015 Adzic, Bojan +5 more
core +1 more source
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. [PDF]
Foods, 2023 Akansel B +4 more
europepmc +1 more source
Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage. [PDF]
Foods, 2022 Hernández-Jiménez M +3 more
europepmc +1 more source
Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage. [PDF]
Prev Nutr Food Sci, 2022 Ameer A, Seleshe S, Kang SN.
europepmc +1 more source
Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage. [PDF]
J Food Sci Technol, 2022 Uşan E, Kılıç GB, Kılıç B.
europepmc +1 more source
Eurasian Journal of Veterinary Sciences, 2013 Aim: This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced using traditional methods by local butcher shops in the province of Kars.
Sezer, Çiğdem +7 more
openaire +2 more sources
The effect of various heating and smoking processes on the quality of turkish fermented sausage [PDF]
Eurasian Journal of Veterinary SciencesThis study was carried out to determine the effect of various heating and smoking processes on the quality of Turkish fermented sausage. Experimentally 4 sausage samples were manifactured.
Suzan Yalçın +3 more
doaj
Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening. [PDF]
Food Sci Anim Resour, 2021 Seleshe S, Ameer A, Kang SN.
europepmc +1 more source
Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk). [PDF]
Braz J Microbiol, 2022 Kamiloğlu A.
europepmc +1 more source
Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. [PDF]
Foods, 2022 Wang J +5 more
europepmc +1 more source