Results 21 to 30 of about 1,148 (167)

Mortadella formulations using poultry breasts with White Striping and Wooden Breast

Revista Brasileira de Higiene e Sanidade Animal, 2019
Were prepared mortadella formulations using poultry breasts with White Stripping and Wooden Breast in order to use this raw material. The mortadellas were formulated with 25%, 50%, 75% and 100% of breasts with WS or WB and without alterations (WA). Were performed a microbiological evaluation, centesimal composition (protein, moisture, lipids and ashes),
Oliveira, Jair Rodrigues de; Universidade Federal do Ceará, Teixeira, Sabrina Tolotti Fraga; Universidade de Passo Fundo (UPF)., Levandowski, Rafael; Universidade de Passo Fundo (UPF)., Santos, Luciana Ruschel dos; Universidade de Passo Fundo (UPF)., Dickel, Elci Lotar; Universidade de Passo Fundo (UPF).   +4 more
core   +5 more sources

Lipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella

Meat Science, 1998
An investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale pork cuts (shoulder, ham trimmings, belly and backfat) were checked fresh and after frozen storage (1, 3 and 6 months). The streaky bacon was studied fresh and after scalding at 80 °C.
NOVELLI E., ZANARDI, Emanuela, GHIRETTI G. P., CAMPANINI, Giorgio, DAZZI, Gabriella, MADARENA, Giuliana, CHIZZOLINI, Roberto   +6 more
core   +6 more sources

Comparative evaluation of some antioxidants in salame Milano and mortadella production

Meat Science, 1997
Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05-0.1 and O.2%), one with catechin, one with phytic acid, and one with sesamol. The products were studied for oxidation levels (peroxide value, TBARS, cholesterol oxides) and colour stability.
GHIRETTI G. P., ZANARDI, Emanuela, NOVELLI E., CAMPANINI, Giorgio, DAZZI, Gabriella, MADARENA, Giuliana, CHIZZOLINI, Roberto   +6 more
core   +6 more sources

Bacterial Contamination of Mortadella in Three Palestinian Factories [PDF]

Journal of Veterinary Medical Research, 2005
An investigation on certain bacterial contaminants of Mortadella produced by three Palestinian factories has been carried out. One sample (2units) was taken monthly (June/1999-may/2000) from each of three local factories (A, B&C).
N. H. El-Nakhal
doaj   +2 more sources

Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat [PDF]

Foods
The growing demand for healthier meat products has driven the reformulation of processed meats to reduce saturated fat while preserving sensory and technological attributes. Buffalo meat (Bubalus bubalis), with its high protein content, low intramuscular
Silvia Jane Lombardi, Filomena Nazzaro, Luigi Grazia, Raffaele Coppola, Florinda Fratianni, Michela Pellegrini, Ilenia Iarusso, Patrizio Tremonte, Francesca Coppola   +8 more
doaj   +2 more sources

Aroma volatile molecules of mortadella

, 1996
Mortadella is a populart Italian pork product the name of which comes from "mortar". once used to rnash and rnix all lean and fat remains of the slaurghtered pig. In recent years, thoug, there have been moves towards a standardization of what has beel called "Mortadella Bologna" and which is intended to be a top quality product.
MEYNIER A, GANDEMER G, NOVELLI E, ZANARDI, Emanuela, CHIZZOLINI, Roberto   +4 more
openaire   +3 more sources

Hovenia dulcis T. extract and Glycyrrhiza glabra as natural antioxidants in Bologna mortadella [PDF]

Revista Principia
Pseudo-fruits of Hovenia dulcis T. are sweet-tasting, edible, and contain numerous nutrients and a significant amount of phenolic compounds, which could serve as a source of natural antioxidants. In this context, this study aimed to evaluate the addition
Darlene Cavalheiro, Gisiéli Carla Morandin, Sabrina Vicentini Schaefer, Adrieli Maiandra Piccinin do Amaral, Luana Bettanin, Georgia Ane Raquel Sehn   +5 more
doaj   +2 more sources

Influence of cooking process on protein fractions in cooked ham and mortadella

Italian Journal of Animal Science, 2011
The mortadella is a pork meat sausage (in natural or artificial bowel) accurately triturated and mixed with little backfat cubes, salt, sodium nitrate and nitrite, spices and peppercorns, and then cooked in oven for many hours. The cooked ham is obtained
G. Vonghia, V. Liuzzi, M. Faccia, G. Alviti, G. Cacace, A. Di Luccia   +5 more
doaj   +2 more sources

A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready-to-Eat Meats. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Listeria monocytogenes continues to present a significant food safety challenge in ready‐to‐eat (RTE) products, despite existing regulatory standards and antimicrobial intervention strategies. To manage the risk of L. monocytogenes in RTE meats, food producers and researchers have explored a range of intervention strategies, broadly ...
Guzel M, Okur I.
europepmc   +2 more sources

Partial Replacement of Cassava Starch With Peruvian Maca Flour in Mortadella: Innovation in Functional Meat Products With Clean-Label Potential. [PDF]

J Food Sci
ABSTRACT This study explored the partial substitution of cassava starch with Peruvian maca flour in mortadella formulations, aiming to develop a healthier, clean‐label meat product by increasing antioxidant activity and reducing synthetic additives.
Peres NDSL, Bortoluzzi LCP, Reitz Cardoso FA, Fuchs RHB, Brito NLH, Trelha SG, Marques LLM, Oliveira A, Bona E, Droval AA.   +9 more
europepmc   +2 more sources