Results 11 to 20 of about 140,853 (265)
Jurnal Sain Peternakan Indonesia, 2023 One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour.
Andi Nurul Mukhlisah +3 more
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Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing
Foods, 2023 The goal of this investigation was to examine the impact of nitrite supplementation on the concentration, antioxidant properties, and species of antioxidant peptides in fermented sausages.
Rongyu Zang, Qunli Yu, Zonglin Guo
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Reducing Effects of Whey Protein Hydrolysate on Coloration of Cured Sausages
Foods, 2023 Curing produces a characteristic pink color during meat processing through the production of nitrosyl myoglobin (NOMb), which requires nitric oxide (NO).
Shiro Takeda +7 more
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International Journal of Clinical Practice, 2001 SUMMARYA foreign body causing obstruction of the larynx is usually removed by coughing, blows to the back, chest thrusts, abdominal compression or finger sweep manoeuvres on the unconscious victim. In extremis, crichothyroidotomy or emergency tracheostomy may be the only life‐saving option.
O N, Enwo, M, Wright
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Effects of mixed-fermentation of Latilactobacillus sakei and Mammaliicoccus vitulinus on the quality of sausage [PDF]
Zhongguo niangzaoTo investigate the potential of Latilactobacillus sakei L and Mammaliicoccus vitulinus AP2 as mixed starter cultures for sausage, the sausage was fermented by L. sakei L (L group) and L. sakei L mixed with M.
CHEN Junfei, LIU Biqin, SHEN Hui, TANG Rong, TANG Huihua, TAO Huiling, CHEN Tao, LI Hong, SHI Qiao
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Meat and Muscle Biology, 2019 The objective of this study was to compare consumer acceptability and demand between pre- and post-rigor cooked beef sausage. Consumers (N = 100) evaluated the appearance, aroma, flavor, texture, and overall acceptability on a 9-point hedonic scale and ...
Alexander J. Holtcamp +5 more
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A field-theoretic approach to the Wiener Sausage [PDF]
, 2016 The Wiener Sausage, the volume traced out by a sphere attached to a Brownian particle, is a classical problem in statistics and mathematical physics.
A Kolmogoroff +32 more
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Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat
International Journal of Agricultural Research, Innovation and Technology, 2022 The nutritional and sensory characteristics of processed meat are of major concern to consumers across the globe. This study evaluated nutritional and sensory properties of pork sausages using pig stomach as filler meat. Pig stomach replaced lean pork at
Worlah Yawo Akwetey +2 more
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Rapid and Nondestructive Classification of Cantonese Sausage Degree Using Hyperspectral Images
Applied Sciences, 2019 Hyperspectral images are widely used in the food industry as a fast and non-destructive analytical technique. Cantonese sausage has a long history and is a very old food production and meat preservation technology.
Qi Wang, Yong He
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Towards a Sampling Rationale for African Swine Fever Virus Detection in Pork Products
Foods, 2020 African swine fever (ASF) is a highly lethal disease of pigs caused by the ASF virus (ASFV), which presents a serious threat to global food security.
John Flannery +8 more
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