Results 71 to 80 of about 681 (148)

Chemical composition and fatty acids quantification in commercial meat products processed in Brazil

Semina: Ciências Exatas e Tecnológicas, 2013
This study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different ...
Fabio Machry Sanches, Paula Fernandes Montanher, Carlos Eduardo Silva, Lucia Felicidade Dias, Fabio Augusto Garcia Coró, Nilson Evelazio de Souza   +5 more
doaj   +1 more source

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life

Semina: Ciências Agrárias, 2015
The uncontrolled growth of lactic acid bacteria (LAB) in meat and meat products leads to product spoilage, and thus shortens product shelf life. Although food additives are known to decrease LAB growth, this effect has not been analyzed in detail.
Cleonice Mendes Pereira Sarmento, Eliane Colla, Cristiane Canan, Francieli Dalcanton, Gláucia Maria Falcão de Aragão   +4 more
doaj   +1 more source

Microbiological Load and Zoonotic Agents in Beef Mortadella from Addis Ababa City Supermarkets

Journal of Food Protection, 2015
Processing changes the meat ecosystem and, hence, has an impact on the microbiological load and quality of the product. Microbial contamination decreases shelf life and, if a pathogen is present, increases the risk of zoonoses in humans. The aim of this study was to assess the microbiological load, including zoonotic agents, in ready-to-eat beef ...
Adem, Hiko, Gobena, Ameni, Nina, Langkabel, Reinhard, Fries   +3 more
openaire   +2 more sources

Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella
Efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela

Semina: Ciências Agrárias, 2013
This study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%).
João Felipe Ferraz Yunes, Carlos Pasqualin Cavalheiro, Liana Inês Guidolin Milani, Marina Bergoli Scheeren, Francisco Javier Hernandez Blazquez, Cristiano Augusto Ballus, Leadir Lucy Martins Fries, Nelcindo Nascimento Terra   +7 more
doaj   +1 more source

Use of Laurus nobilis (Noble Bay) essential oil as a preservative for a meat product, Mortadella

EQA
Our objective is to find a natural preservative for a food product as an alternative to prohibited chemical substances. The essential oils from the leaves of Laurus nobilis harvested in the Relizane region were characterized by physicochemical methods ...
Asma Boukhennoufa, Ibtissem Fergane, Nour El Houda Fergane, Boumediene Meddah, Aicha Meddah Tir Touil, Fayssal Abdelaaziz Bouali Youcef   +5 more
doaj   +1 more source

Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated Listeria monocytogenes. [PDF]

Food Sci Nutr, 2023
Hashemi M, Aminzare M, Hassanzadazar H, Roohinejad S, Tahergorabi R, Bekhit AEA.   +5 more
europepmc   +1 more source

Use of palm oil in mortadella

Nacameh, 2010
Juan González Ríos, Margarita Núñez de Villavicencio, Octavio Venegas Fornias, Dany Pérez Dubé   +3 more
openaire   +1 more source

Effect of the addition of Zapallo flour and beer in the mortadella type Bologna

RECUS, 2019
La harina de Zapallo posee la capacidad de esponjar la masa cárnica al incorporar agua, facilitando la capacidad de retención y mejorando la cohesión de las partículas de los diferentes ingredientes, la cerveza congelada mejora las características organolépticas de los productos cárnicos.
Vargas Zambrano, Plinio Abelardo, Mendoza Rivadeneira, Fredy Alain, Meza Cool, Alexandra, Cornejo Dueñas, Gibson Jonny, Dueñas Rivadeneira, Alex Alberto, Cedeño Palacios, Carlos Alfredo   +5 more
openaire   +2 more sources

Meat and dairy products intake is associated with gastric cancer: Case-control study findings. [PDF]

Food Sci Nutr, 2023
Tayyem RF, Nawaiseh H, Al-Awwad N, Al-Jaberi T, Hushki A, Allehdan S.   +5 more
europepmc   +1 more source

Detection and characterization of the most common foodborne pathogens by using multiplex PCR procedure. [PDF]

Saudi J Biol Sci, 2023
Altayb HN, Badri RM, Chaieb K, Moglad E.
europepmc   +1 more source