Works matching DE "SAUSAGE microbiology"

Results: 45

Genetic diversity of Staphylococcus equorum isolates from Saeu-jeotgal evaluated by multilocus sequence typing.

Published in:

Antonie van Leeuwenhoek, 2014, v. 106, n. 4, p. 795, doi. 10.1007/s10482-014-0249-6

By:

Jeong, Do-Won;
Kim, Hye-Rim;
Lee, Jong-Hoon

Publication type:

Article

Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages.

Published in:

European Food Research & Technology, 2018, v. 244, n. 12, p. 2203, doi. 10.1007/s00217-018-3130-4

By:

Tang, Kai Xing;
Shi, Tiange;
Gänzle, Michael

Publication type:

Article

Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.

Published in:

European Food Research & Technology, 2017, v. 243, n. 3, p. 455, doi. 10.1007/s00217-016-2759-0

By:

García, Ana;
Rodríguez, Mª;
Ávila Hidalgo, Mª;
Bertram, Hanne

Publication type:

Article

Effect of the use of autochthonous Lactobacillus curvatus, Lactobacillus plantarum and Staphylococcus xylosus strains on microbiological and biochemical properties of the Sardinian fermented sausage.

Published in:

European Food Research & Technology, 2013, v. 236, n. 3, p. 557, doi. 10.1007/s00217-013-1915-z

By:

Mangia, Nicoletta;
Trani, Antonio;
Di Luccia, Aldo;
Faccia, Michele;
Gambacorta, Giuseppe;
Fancello, Francesco;
Deiana, Pietrino

Publication type:

Article

Control of fermented sausage, salami, sausage, and hamburger meatballs produced in meat production facilities applying the ISO Food Security System for food pathogens.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2017, v. 41, n. 3, p. 337, doi. 10.3906/vet-1606-97

By:

YÖRÜK, Nuray Gamze;
GÜNER, Ahmet

Publication type:

Article

Bacteriological Quality of Fresh Sausage Sold in Alexandria Governorate.

Published in:

Alexandria Journal of Veterinary Sciences, 2016, v. 51, n. 2, p. 263, doi. 10.5455/ajvs.218707

By:

Mousa, Mohamed M.;
Abbas, A.;
Ahmed, Walaa I.;
EL-Shabacy, Asmaa M.

Publication type:

Article

Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1176, doi. 10.1111/j.1365-2621.1991.tb04727.x

By:

BREWER, M. SUSAN;
MCKEITH, FLOYD;
MARTIN, SCOTT E.;
DALLMIER, ANTHONY W.;
MEYER, JACI

Publication type:

Article

Evaluation of Partially Defatted Chopped Beef in Fermented Beef Snack Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 348, doi. 10.1111/j.1365-2621.1991.tb05277.x

By:

SMITH, G. L.;
STALDER, J. W.;
KEETON, J. T.;
PAPADOPOULOS, L. S.

Publication type:

Article

Microbial ecosystem of processing units during production process of Petrovská klobása.

Published in:

Meat Technology / Tehnologija Mesa, 2014, v. 55, n. 2, p. 123, doi. 10.5937/tehmesa1402123j

By:

Vesna, Janković;
Ljiljana, Petrović;
Natalija, Džinić;
Brankica, Lakićević;
Ljubiša, Šarić;
Snežana, Škaljac;
Branislav, Šojić;
Marija, Jokanović

Publication type:

Article

Colour and texture characteristics of "Užička" fermented sausage produced in the traditional way.

Published in:

Meat Technology / Tehnologija Mesa, 2013, v. 54, n. 2, p. 137, doi. 10.5937/tehmesa1302137v

By:

Slavica, Vesković Moračanin;
Dragica, Karan;
Dejana, Trbović;
Đorđe, Okanović;
Natalija, Džinić;
Marija, Jokanović

Publication type:

Article

Fate of Spoilage Microorganisms Associated with the Production of Pickled Sausage Using a Cold Fill Process.

Published in:

Food Protection Trends, 2016, v. 36, n. 5, p. 348

By:

Gaydos, Nelson J.;
Gourama, Hassan;
Scheinberg, Joshua A.;
Cutter, Catherine N.;
Campbell, Jonathan A.

Publication type:

Article

Comparación de los métodos de inmunoensayo enzimático automatizado (VIDAS) y PCR para la detección de Salmonella spp. en expendios de la ciudad de Santa Marta (Colombia).

Published in:

Salud Uninorte, 2013, v. 29, n. 2, p. 174

By:

Acosta, Libardo;
Pinedo, Jair;
Hernández, Enio;
Villarreal, José

Publication type:

Article

Antimicrobial effect of dried sage on the microbiological state of fresh Hungarian sausage.

Published in:

Acta Agraria Debreceniensis, 2021, n. 1, p. 189, doi. 10.34101/ACTAAGRAR/1/8708

By:

Posgay, Miklós;
Kapcsándi, Viktória;
Lakatos, Erika Hanczné

Publication type:

Article

Occurrence of Clostridium perfringens in sausages sold in Meknes city, Morocco.

Published in:

Open Veterinary Journal, 2017, v. 7, n. 4, p. 323, doi. 10.4314/ovj.v7i4.6

By:

Ed-Dra, Abdelaziz;
Filali, Fouzia Rhazi;
El Allaoui, Abdellah;
Sfendla, Anis

Publication type:

Article

Effect of Starter Cultures on Several Chemical, Sensory and Textural Attributes of Turkish Fermented Sausage.

Published in:

International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2248

By:

Ergönül, Bülent;
Kundakçi, Akif

Publication type:

Article

The use of ANN-GA and Neuro fuzzy for modeling the population dynamics of bacterial (Escherichia coli ATTC 29998) in the frankfurter sausage containing of Redcurrant extract.

Published in:

Journal of Food Science & Technology (2008-8787), 2015, v. 13, n. 53, p. 33

By:

Yazdi, F. Tabatabaei;
Alghooneh, A.;
Behbahani, B. Alizadeh;
Vasiee, A. R.

Publication type:

Article

DRYING CHARACTERISTICS OF TRADITIONAL FERMENTED SAUSAGE PETROVSKÁ KLOBÁSA - THE EFFECT OF DIFFERENT RIPENING CONDITIONS AND USE OF STARTER CULTURE.

Published in:

Food & Feed Research, 2014, v. 41, n. 1, p. 71, doi. 10.5937/ffr1401071i

By:

Ikonić, Predrag M.;
Tasić, Tatjana A.;
Petrović, Ljiljana S.;
Ikonić, Bojana B.;
Tomović, Vladimir M.;
Džinić, Natalija R.;
Škaljac, Snežana B.;
Jokanović, Marija R.;
Šojić, Branislav V.

Publication type:

Article

Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage.

Published in:

Food Technology & Biotechnology, 2017, v. 55, n. 4, p. 475, doi. 10.17113/ftb.55.04.17.5479

By:

Sarteshnizi, Roghayeh Amini;
Hosseini, Hedayat;
Khosroshahi, Nader Karimian;
Shahraz, Farzane;
Khaneghah, Amin Mousavi;
Kamran, Manije;
Komeili, Rozita;
Chiavaro, Emma

Publication type:

Article

Lactococcus lactis ssp. lactis as Potential Functional Starter Culture.

Published in:

Food Technology & Biotechnology, 2014, v. 52, n. 4, p. 489, doi. 10.17113/ftb.52.04.14.3794

By:

Frece, Jadranka;
Cvrtila, Jelena;
Topić, Ivana;
Delaš, Frane;
Markov, Ksenija

Publication type:

Article

Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures.

Published in:

Food Technology & Biotechnology, 2014, v. 52, n. 3, p. 307

By:

Frece, Jadranka;
Kovačevic, Dragan;
Kazazić, Snježana;
Mrvčic, Jasna;
Vahčic, Nada;
Ježek, Damir;
Hruškar, Mirjana;
Babić, Ivona;
Markov, Ksenija

Publication type:

Article

EFFECT OF POMEGRANATE PEEL POWDER ON THE HYGIENIC QUALITY OF BEEF SAUSAGE.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2017, v. 6, n. 6, p. 1300, doi. 10.15414/jmbfs.2017.6.6.1300-1304

By:

Saleh, Ebied, A.;
Morshdy, Alaa Eldin M.;
Hafez, Abd-El-Salam E.;
Hussein, Mohamed A.;
Elewa, Eman S.;
Mahmoud, Abdallah Fikry A.

Publication type:

Article

Combined effects of garlic essential oil and allyl isothiocyanate against Escherichia coli O157:H7 in vitro and in pork sausage.

Published in:

Ciência Rural, 2018, v. 48, n. 10, p. 1, doi. 10.1590/0103-8478cr20180233

By:

Kandalski Bortolotto, Fernanda Cristina;
Costa Ceccoti, Stephane Pini;
Orso, Paloma Bianca;
Wolupeck, Hanna Lethycia;
Holley, Richard Alan;
Bittencourt Luciano, Fernando;
Freitas De Macedo, Renata Ernlund

Publication type:

Article

COMPOSICIÓN QUÍMICA Y EVALUACIÓN MICROBIOLÓGICA DE SALCHICHAS DE POLLO Y CODORNIZ.

Published in:

Revista Cientifica de la Facultade de Veterinaria, 2014, v. 24, n. 1, p. 11

By:

Elena Cori, Marta;
De Basilio, Vasco;
Figueroa-Ruiz, Rosana;
Rivas, Nilo;
Martínez, Shimazú;
Rodríguez, Iraima

Publication type:

Article

Determination of the factor space of the process of extrusion of sausage products.

Published in:

Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 54, doi. 10.24263/2310-1008-2017-5-1-8

By:

Kuzmin, Oleg;
Pasichnyi, Vasil;
Levkun, Kateryna;
Riznyk, Anastasiia

Publication type:

Article

INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMIDURABLE SAUSAGES.

Published in:

Macedonian Journal of Animal Science, 2014, v. 4, n. 2, p. 75, doi. 10.54865/mjas1442075k

By:

Kuzelov, Aco;
Taškov, Nako;
Saneva, Dušica;
Savinok, Oksana

Publication type:

Article

Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.

Published in:

Food Science & Technology International, 2017, v. 23, n. 1, p. 75, doi. 10.1177/1082013216658580

By:

Naveena, B. M.;
Khansole, Panjab S.;
Shashi Kumar, M.;
Krishnaiah, N.;
Kulkarni, Vinayak V.;
Deepak, S. J.

Publication type:

Article

EFFECTS OF OLIVE LEAF EXTRACT ON THE OXIDATION STABILITY AND MICROBIOLOGICAL QUALITY OF DRY FERMENTED SAUSAGE (SUCUK).

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 178

By:

Kurt, Şükrü;
Ceylan, Huriye Gözde

Publication type:

Article

PRODUCTION OF NATURAL CURED FRESH ORIENTAL SAUSAGE BY MEAT-ASSOCIATED LACTIC ACID BACTERIA: A POTENTIAL SOLUTION FOR NITRITE FREE AND LOW NITRITE MEAT PRODUCTS.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 23

By:

Deraz, Sahar

Publication type:

Article

Kinetic Modeling of Quality Aspects of Fermented Sausage (Sucuk) During Storage.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2017, v. 23, n. 2, p. 195, doi. 10.9775/kvfd.2016.16167

By:

ÖZKAL, Sami Gökhan;
ERCOŞKUN, Hüdayi

Publication type:

Article

The effect of natural microbiota on colour, texture and sensory properties of sucuk during the production.

Published in:

Veterinary Journal of Ankara University / Ankara Universitesi Veteriner Fakultesi Dergisi, 2018, v. 65, n. 2, p. 137, doi. 10.1501/vetfak_0000002839

By:

DEMİREL, Yağmur Nil;
GÜRLER, Zeki

Publication type:

Article

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais.

Published in:

Revista Brasileira de Saúde e Produção Animal (RBSPA), 2012, v. 13, n. 2, p. 360, doi. 10.1590/s1519-99402012000200006

By:

BORBA, Hirasilva;
SCATOLINI-SILVA, Aline Mary;
GIAMPIETRO-GANECO, Aline;
BOIAGO, Marcel Manente;
SOUZA, Pedro Alves

Publication type:

Article

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration.

Published in:

Ciência Rural, 2014, v. 44, n. 10, p. 1880, doi. 10.1590/0103-8478cr20131142

By:

Moraes Correia, Lucyanne Maria;
Gonçalves Pereira, Juliano;
de Almeida Nogueira Pinto, José Paes;
Cunha Barcellos, Vinicius;
dos Santos Bersot, Luciano

Publication type:

Article

Utilization of mushroom fungi in processing of meat sausage.

Published in:

Research on Crops, 2018, v. 19, n. 2, p. 294, doi. 10.5958/2348-7542.2018.00044.X

By:

AL-DALAIN, SATI YASSIN AHMED

Publication type:

Article

Tetracycline Gene Transfer in Staphylococcus xylosus in situ During Sausage Fermentation.

Published in:

Frontiers in Microbiology, 2019, p. N.PAG, doi. 10.3389/fmicb.2019.00392

By:

Leroy, Sabine;
Christieans, Souad;
Talon, Régine

Publication type:

Article

Sausage-like fingers in Crohn's disease.

Published in:

Intestinal Research, 2020, v. 18, n. 3, p. 341, doi. 10.5217/ir.2020.00036

By:

Akira Hokama;
Taiga Miyagi;
Yukiko Takeichi;
Eriko Uema;
Sayuri Takehar;
Tetsuya Ohira;
Atsushi Iraha;
Tetsu Kinjo;
Jiro Fujita

Publication type:

Article

IMPROVEMENT OF TEXTURE PROFILE ATTRIBUTES OF COOKED SAUSAGE TYPE "KRENVIRSH".

Published in:

Bulgarian Journal of Agricultural Science, 2017, v. 23, n. 2, p. 338

By:

CHORBADZHIEV, PAVEL;
ZSIVANOVITS, GABOR;
GRADINARSKA, DILYANA;
DANOV, KAMEN;
VALKOVA-JORGOVA, KATIA

Publication type:

Article

Factors influencing the bacteriological quality of sausages sold in Meknes city, Morocco.

Published in:

International Food Research Journal, 2017, v. 24, n. 3, p. 933

By:

Ed-dra, A.;
Rhazi Filali, F.;
El Allaoui, A.;
Aboulkacem, A.

Publication type:

Article

Microbiological profile of retail sliced dry sausages in Ethiopia.

Published in:

International Food Research Journal, 2014, v. 21, n. 6, p. 2473

By:

Assaye, H.;
Ashenafi, M.

Publication type:

Article

Survival of Five Strains of Shiga Toxigenic Escherichia coli in a Sausage Fermentation Model and Subsequent Sensitivity to Stress from Gastric Acid and Intestinal Fluid.

Published in:

International Journal of Microbiology, 2017, p. 1, doi. 10.1155/2017/5176384

By:

Rode, Tone Mari;
McLeod, Anette;
Måge, Ingrid;
Heir, Even;
Axelsson, Lars;
Holck, Askild L.

Publication type:

Article

Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 9, p. 1655, doi. 10.1007/s11947-017-1933-0

By:

Smaoui, Slim;
Ennouri, Karim;
Chakchouk-Mtibaa, Ahlem;
Karray-Rebai, Ines;
Hmidi, Maher;
Bouchaala, Kameleddine;
Mellouli, Lotfi

Publication type:

Article

Effect of commercial starter cultures on survival of Yersinia enterocolitica and microbiological status of Sremska sausages.

Published in:

Meat Technology, 2017, v. 58, n. 1, p. 39

By:

Ciric, Jelena Ivanović;
Mitrovic, Radmila;
Janjic, Jelena;
Boskovic, Marija;
Baltic, Branislav;
Glisic, Milica;
Sarcevic, Danijela;
Baltic, Milan Z.

Publication type:

Article

Effect of high pressure processing on textural and microbiological quality of pink perch ( Nemipterus japonicus ) sausage during chilled storage.

Published in:

High Pressure Research, 2015, v. 35, n. 4, p. 419, doi. 10.1080/08957959.2015.1103372

By:

Kunnath, Sarika;
Panda, Satyen Kumar;
Jaganath, Bindu;
Gudipati, Venkateshwarlu

Publication type:

Article

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).

Published in:

International Journal of Food Science, 2015, p. 1, doi. 10.1155/2015/931970

By:

Prpich, Noelia Z. Palavecino;
Castro, Marcela P.;
Cayré, María E.;
Garro, Oscar A.;
Vignolo, Graciela M.

Publication type:

Article

ESTIMATION OF SHELF-LIFE OF HOT DOG SAUSAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2011, p. 170

By:

BATTISTELLA, PATRÍCIA MOISES DAVILA;
FRANCHIN, PAULO ROGÉRIO;
OGLIARI, PAULO JOSÉ;
BATISTA, CLEIDE ROSANA VIEIRA

Publication type:

Article

Effect of protein and mineral additive on consumer characteristics of meat emulsion products.

Published in:

Ukrainian Food Journal, 2014, v. 3, n. 4, p. 524

By:

Shurduk, Inna;
Serik, Maksym;
Antonenko, Svitlana;
Fedak, Natalya

Publication type:

Article