Results 11 to 20 of about 141,041 (275)

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
doaj   +1 more source

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, Teppei Kanda, Abdulatef M. Ahhmed, Kazuki Sogawa, Keitarou Umezu, Masaya Ogata, Wataru Mizunoya, Ryoichi Sakata   +7 more
doaj   +1 more source

SAUSAGE ASPHYXIA

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
openaire   +2 more sources

Effects of mixed-fermentation of Latilactobacillus sakei and Mammaliicoccus vitulinus on the quality of sausage [PDF]

Zhongguo niangzao
To 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
doaj   +1 more source

Consumer Acceptability and Demand for Cooked Beef Sausage Formulated With Pre- and Post-Rigor Deboned Beef

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, Anuraj T. Sukumaran, Jack Ellington, Kalyn Coatney, Thu Dinh, Wes Schilling   +5 more
doaj   +2 more sources

Sausage oscillations of coronal loops [PDF]

, 2006
Aims. Analytical theory predicts the existence of trapped global (or fundamental) sausage fast magnetoacoustic modes in thick and dense coronal loops only, with the periods estimated as the ratio of double the loop length and the Alfvén speed outside the
Arber, Aschwanden, Cooper, D. J. Pascoe, Edwin, Kopylova, Melnikov, Nakariakov, Nakariakov, Nakariakov, Nakariakov, Nakariakov, Nakariakov, Ofman, Roberts, Rosenberg, Stepanov, T. D. Arber, V. M. Nakariakov, Zaitsev, Zaitsev   +20 more
core   +1 more source

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, Justice Bless Dorleku, Elizabeth Yeboah   +2 more
doaj   +1 more source

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, Rebecca Moore, Laura Marsella, Katie Harris, Martin Ashby, Paulina Rajko-Nenow, Helen Roberts, Simon Gubbins, Carrie Batten   +8 more
doaj   +1 more source

Estimating Moisture Content of Sausages with Different Types of Casings via Hyperspectral Imaging in Tandem with Multivariate

Applied Sciences, 2023
The moisture levels in sausages that were stored for 16 days and added with different concentrations of orange extracts to a modification solution were assessed using response surface methodology (RSM).
Chao-Hui Feng, Hirofumi Arai
doaj   +1 more source

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, AM Berezhkovskii, AS Sznitman, AW Visser, BP Lee, D Stauffer, DC Torney, EW Montroll, F Benitez, F Spitzer, F Spitzer, FV Wijland, G Pruessner, G. Pruessner, H Hinrichsen, I Herbut, J Cardy, J Zinn-Justin, L Dagdug, L Peliti, M Berg van den, M Berg van den, M Doi, M Kac, MD Donsker, PJF Gall Le, S. Nekovar, SN Dorogovtsev, SS Manna, TC Lubensky, UC Täuber, UC Täuber, Wolfram Research Inc.   +32 more
core   +2 more sources