Results 171 to 180 of about 13,624 (209)
Detection of common biogenic amines in fermented sausage produced in Turkey. [PDF]
Data Brief, 2018 Ekici K, Omer AK.
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Filamentous fungi on meat products, their ability to produce mycotoxins and a proteome approach to study mycotoxin production [PDF]
, 2009 Sørensen, Louise Marie
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Using ComBase Predictor and Pathogen Modeling Program as support tools in outbreak investigation: an example from Denmark [PDF]
, 2009 Andersen, Jens Kirk +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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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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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.
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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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Accelerated production of dry fermented sausage
Meat Science, 1996The scope of this paper is to review work connected with accelerated ripening of dry fermented sausages by addition of proteolytic enzymes. An overview of the following topics is given: practical sausage experiments with addition of various proteinases of bacterial origin, including data from sensory, biochemical and gc/ms analyses; biochemical and ...
H, Blom +5 more
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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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Surface mycobiota on Argentinean dry fermented sausages
International Journal of Food Microbiology, 2010The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long
Claudia, Castellari +2 more
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