Results 11 to 20 of about 29,915 (300)
Jurnal Agripet, 2023 . Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages.
Nurul Purnomo +4 more
doaj +1 more source
Effects of general advertising on the demand for livestock products (case study of sausage and kielbasa in the city of Shiraz) [PDF]
پژوهش های علوم دامی, 2022 Introduction: Considering the role which meat and its products play in providing the animal protein in nutrition and share a large share in the household food expenditure portfolio, and the desire to consume it is a significant matter in the country's ...
S Esfandi1, A Fatahi Ardakani2*, M Fehrestisani2 and Y Bostan3
doaj +1 more source
Effects of incorporation of hempseed meal on the quality attributes of chicken sausage
Future Foods, 2022 The effects of incorporation of hempseed meal on the quality attributes of chicken sausage was explored. Hempseed meal was hydrated and added to chicken sausage in the proportion of 10%, 20%, 30%, and 40%, respectively, and the changes of the product ...
Guoxiao Sun +3 more
doaj +1 more source
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
doaj +1 more source
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 +7 more
doaj +1 more source
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
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
doaj +2 more sources
Properties of R-Sausages [PDF]
Discrete and Computational Geometry, 2004 This paper is concerned with the Steiner ratio. A number of properties about the structure of the flat sausage and ℛ-Sausage convex polytopes yielding the best Steiner ratio in two- and three-dimensional Euclidean space, and the topology of the Steiner Minimal Tree for the corresponding vertex sets, are presented.
Badri Toppur, J. MacGregor Smith
openaire +1 more source
Sausages are good packings [PDF]
Discrete & Computational Geometry, 1995 In a previous paper [J. Reine Angew. Math. 453, 165-191 (1994; Zbl 0797.52010)] the authors introduced a new original approach to the study of finite and infinite packings and were able to prove several important results (e.g. they confirmed Fejes Tóth's ``sausage'' conjecture in high dimensions).
Ulrich Betke +2 more
openaire +2 more sources