Results 21 to 30 of about 29,915 (300)
Occurrence of Aerobic spore formers including Bacillus cereus and its Virulence genes in Some Vacuum Packed chilled Meat Products [PDF]
Benha Veterinary Medical Journal, 2023 Ninety random samples of different Vacuum Packed meat products represented by (salami, frankfurter and sausage) were collected randomly from different supermarkets in Menofyia governorates to be examined for occurrence of aerobic spore formers, Bacillus ...
alaa abdel sattar +3 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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Food Science of Animal Resources, 2018 The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality.
Yun-Sang Choi +6 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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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
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Democracy Sausage with Mark Kenny: The first (and possibly last) Annual Democracy Sausage Awards
, 2021 Dust off the tuxedo, bring out the ballgowns, and prepare your lengthy speeches. In the final Democracy Sausage for 2020, we reveal the winners of our first Annual Awards. Who were the big winners, and the biggest losers, of 2020?
Kenny, Mark +2 more
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Democracy Sausage with Mark Kenny: Understanding China
, 2022 On this special Democracy Sausage we launch a new book on governance systems in China, Taiwan and Australia with its co-editor Andrew Podger and ANU Chancellor Julie Bishop, and discuss how COVID-19 is affecting Australia’s elderly. What does reform look
Kenny, Mark +2 more
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Texture and quality of chicken sausage formulated with woody breast meat
Poultry Science, 2021 Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is ...
Macc Rigdon +6 more
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Democracy Sausage with Mark Kenny: The tempest
, 2021 On this episode of Democracy Sausage, researchers Rebecca Colvin and Jamie Pittock join Mark Kenny to discuss Australian attitudes to climate change, how they influence people’s voting patterns, and Australia’s increasingly severe weather events. Was the
Kenny, Mark +2 more
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