Results 81 to 90 of about 1,148 (167)
Ciência Rural, 2012 Este estudo teve como objetivo avaliar o potencial de utilização da carne de ovinos de descarte na elaboração de mortadelas. Três formulações de mortadela foram desenvolvidas, com 90, 80 e 70% de carne ovina, adicionadas de 10, 20 e 30% de gordura suína.
Ingrid Conceição Dantas Guerra +6 more
doaj
Salmonella serovars along two beef chains in Ethiopia
Journal of Infection in Developing Countries, 2016 Introduction: Salmonella has been reported from foods and the food production environment, with outbreaks occurring in the human population worldwide.
Adem Hiko +4 more
doaj +1 more source
, 2019 The objective of this study was to evaluate the effect of the addition of Moringa oleifera Lam. seed flour for partial fat replacement in chicken mortadella on physicochemical characteristics, chemical composition, and lipid oxidation.
Verena Pereira DINALLI (8111180) +5 more
core +1 more source
Scientia Agricola, 2015 Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies.
Erick Saldaña +5 more
doaj +1 more source
Applied SciencesThis study aims to evaluate the effects of mandarin peel (Citrus reticulata L.), oregano (Origanum vulgare), and common lambsquarter (Chenopodium album) powders as natural additives on the shelf lives of artisanal Bologna-type sausages by comparing them ...
Marica Egidio +6 more
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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 +5 more
doaj +1 more source
Physicochemical and sensory characteristics of mortadella manufactured with Caiman yacare (Caiman yacare) meat and natural food colorants: Características físico-químicas e sensoriais da mortadela fabricada com carne de Caiman yacare (Caiman yacare) e corantes alimentares naturais [PDF]
, 2022 This study evaluated the effects of the natural food colorants from annatto (Bixa orellana) (0.3%, 0.6%, and 0.9%) and cochineal carmine (Dactylopius coccus) (0.05%, 0.10% and 0.15%) on the physicochemical and sensory characteristics of mortadella made ...
Rodrigues, Erica Cristina +5 more
core
Development and utilization of pork skin emulsion in mortadella as a soy protein substitute
, 2015 The aim of this study was to develop an emulsion formulation of pork skin and evaluate the effect of partial substitution of soy protein for this emulsion in a formulation of mortadella.
Kavitha A/P Nardarajan
core
Use of Laurus nobilis (Noble Bay) essential oil as a preservative for a meat product, Mortadella
EQAOur 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 +5 more
doaj +1 more source
Sultan Qaboos University Journal for ScienceMeat and meat products are good sources of nutrients and play an essential role in consumer health. Therefore, meat safety is one of the main concerns for humans today.
Khdija S. Al-Hosni +4 more
doaj +1 more source