Results 51 to 60 of about 30,081 (300)

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

Photograph of a piece of sheep's blood sausage [PDF]

, 2023
This is a photograph of a piece of sheep's blood sausage.
Yoshida, Shigeki
core  

Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage [PDF]

, 2009
The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca.
Nychas, George-John E., Call, Jeffrey E., Shoyer, Brad, Dourou, Dimitra, Illg, Ernst K., Luchansky, John B., Porto-Fett, Anna C. S.   +6 more
core   +1 more source

Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers

World Rabbit Science
The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries.
Pedro González-Redondo, María Fierro-Raya   +1 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

Democracy Sausage with Mark Kenny: These days with Stan Grant [PDF]

, 2021
On the first episode of Democracy Sausage for 2021, journalist and author Stan Grant joins Mark Kenny to discuss whether President Joe Biden can address the serious challenges facing the United States, plus the trajectory of the Australia Day debate.
Kenny, Mark, Grant, Stan
core  

Photograph of the procedure for making sheep's blood sausage [PDF]

, 2023
This is a photograph of the procedure for making sheep's blood sausage.
Yoshida, Shigeki
core  

STUDI PENGOLAHAN SOSIS IKAN KERANDANG (Channa pleurophthalma) DENGAN BAHAN PENGISI KACANG MERAH (Phaseolus vulgaris L)

Ziraa'ah: Majalah Ilmiah Pertanian, 2019
This study is a diversified processing of fish. The aims of the experiment completely randomized design to study the effect of red bean paste in the processing of fish sausage kerandang (Channa pleurophthalma).
Restu Restu
doaj   +1 more source

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, Alexander M. Stelzleni, Robert W. McKee, T. Dean Pringle, Brian Bowker, Hong Zhuang, Harshavardhan Thippareddi   +6 more
doaj   +1 more source