Effects of non-meat proteins on the quality of fermented sausages [PDF]
Foods and Raw Materials, 2020 Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods.
Velemir Ana +3 more
doaj +1 more source
Foods, 2021 The microwave oven has become a standard appliance to reheat or cook meals in households and convenience stores. However, the main problem of microwave heating is the non-uniform temperature distribution, which may affect food quality and health safety ...
Wipawee Tepnatim +2 more
doaj +1 more source
Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods
Sensors, 2017 Fast and accurate grading of Chinese Cantonese sausage is an important concern for customers, organizations, and the industry. Hyperspectral imaging in the spectral range of 874–1734 nm, combined with chemometric methods, was applied to grade Chinese ...
Aiping Gong +3 more
doaj +1 more source
Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages [PDF]
, 2002 Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10%) and two levels (0 and 20%) of pork backfat replacing olive oil.
Ansorena-Artieda, D. (Diana) +4 more
core +1 more source
Plant Extracts for the Control of Listeria monocytogenes in Meat Products
Applied Sciences, 2021 The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products.
Simona de Niederhäusern +5 more
doaj +1 more source
Influence of Thyme and Juniper on the Microbiological Properties of Pork Brisket [PDF]
, 2018 The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket.
Basarab, I. (Iryna) +4 more
core +2 more sources
Foods, 2020 A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt.
Chao-Hui Feng +2 more
doaj +1 more source
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]
, 2005 The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE +4 more
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Methodology for identification and quantification of chicken meat in food products [PDF]
Foods and Raw Materials, 2020 Introduction. The problem of food adulteration is highly relevant today. Food manufacturers are increasingly replacing expensive raw materials with cheaper poultry.
Mariya A. Pleskacheva +4 more
doaj +1 more source
Optimising economic, environmental, and social objectives: a goal-programming approach in the food sector [PDF]
, 2010 The business-decision environment is increasingly complicated by the emergence of competing economic, environmental, and social goals, a notion typified by the current pressures of global economic instability and climate-change targets.
Oglethorpe, David
core +1 more source