Works about SAUSAGES

Results: 1661

Effects of Germinated Chickbeak Homogenate on Gel Properties of Trichiurus lepturus Fish Sausage.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 5, p. 338, doi. 10.16429/j.1009-7848.2025.031

By:

BU Ying;
LI Han;
CHENG Yajia;
ZHU Wenhui;
LI Jianrong;
LI Xuepeng;
JI Guangren

Publication type:

Article

IMPROVING THE TECHNOLOGY OF GLUED SAUSAGE CASINGS FROM SUBGRADE BEEF INTESTINAL RAW MATERIALS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2025, v. 135, n. 11, p. 43, doi. 10.15587/1729-4061.2025.328922

By:

Pak, Andrey;
Onishchenko, Vyacheslav;
Yancheva, Maryna;
Grynchenko, Nataliya;
Pak, Alina;
Inzhyyants, Samvel;
Onyshchenko, Artem

Publication type:

Article

Effect of cryostabilizing mixtures on quality of cooked sausages.

Published in:

Ukrainian Food Journal, 2025, v. 14, n. 1, p. 8, doi. 10.24263/2304-974X-2025-14-1-4

By:

Tunik, Olena;
Shevchenko, Iryna

Publication type:

Article

Chemical and functional characterization of major protein fractions extracted from nontoxic Jatropha curcas byproduct meals.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 6, p. 511, doi. 10.1002/aocs.12581

By:

León‐Villanueva, Andrés;
Espinosa‐Alonso, Laura Gabriela;
Udenigwe, Chibuike C.;
Valdez‐Morales, Maribel;
Valdez‐Ortiz, Angel;
Barba de la Rosa, Ana P.;
Medina‐Godoy, Sergio

Publication type:

Article

Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 3, p. 421, doi. 10.1007/s11746-013-2384-z

By:

Abedi, Abdol‐Samad;
Khaksar, Ramin;
Ferdousi, Roholla;
Komeilifanood, Rozita;
Azadnia, Ebrahim;
Eskandari, Soheyl

Publication type:

Article

Using SPME-GC/MS to Evaluate Acrolein Production in Cassava and Pork Sausage Fried in Different Vegetable Oils.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 12, p. 1795, doi. 10.1007/s11746-013-2338-5

By:

Osório, Vanessa Moreira;
Lourdes Cardeal, Zenilda

Publication type:

Article

Assessment of safety aspect and probiotic potential of autochthonous Enterococcus faecium strains isolated from spontaneous fermented sausage.

Published in:

Biotechnology Letters, 2020, v. 42, n. 8, p. 1513, doi. 10.1007/s10529-020-02874-5

By:

Žugić Petrović, Tanja D.;
Ilić, Predrag D.;
Grujović, Mirjana Ž.;
Mladenović, Katarina G.;
Kocić-Tanackov, Sunčica D.;
Čomić, Ljiljana R.

Publication type:

Article

Moisture adsorption isotherms and thermodynamics properties of sucuk (Turkish dry-fermented sausage).

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 449, doi. 10.1016/j.fbp.2010.06.003

By:

Polatolu, Bilgehan;
Vildan Beşe, A.;
Kaya, Mükerrem;
Aktaş, Nesimi

Publication type:

Article

Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of turkey meat prepared products.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 4, p. 327, doi. 10.1016/j.fbp.2009.03.002

By:

Ayadi, M. A.;
Makni, I.;
Attia, H.

Publication type:

Article

Symptoms and serum precipitins in workers exposed to dry sausage mould: consequences of exposure to sausage mould.

Published in:

International Archives of Occupational & Environmental Health, 2001, v. 74, n. 5, p. 371, doi. 10.1007/s004200100228

By:

Rouzaud, P.;
Soulat, J. M.;
Trela, C.;
Fraysse, P.;
Recco, P.;
Carles, P.;
Lauque, D.

Publication type:

Article

Isolation and characterization of a gamma-aminobutyric acid producing strain Lactobacillus buchneri WPZ001 that could efficiently utilize xylose and corncob hydrolysate.

Published in:

Applied Microbiology & Biotechnology, 2015, v. 99, n. 7, p. 3191, doi. 10.1007/s00253-014-6294-2

By:

Zhao, Anqi;
Hu, Xiaoqing;
Pan, Lu;
Wang, Xiaoyuan

Publication type:

Article

Sequencing and expression analysis of the sakacin P bacteriocin produced by a Lactobacillus sakei strain isolated from naturally fermented sausages.

Published in:

Applied Microbiology & Biotechnology, 2006, v. 71, n. 4, p. 480, doi. 10.1007/s00253-005-0172-x

By:

Urso, Rosalinda;
Rantsiou, Kalliopi;
Cantoni, Carlo;
Comi, Giuseppe;
Cocolin, Luca

Publication type:

Article

Penggunaan Metode Quantitative Polymerase Chain Reaction (qPCR) untuk Deteksi Fragmen DNA Babi pada Produk Olahan Daging.

Published in:

Indonesian Journal of Agricultural Sciences / Jurnal Ilmu Pertanian Indonesia, 2024, v. 29, n. 4, p. 527, doi. 10.18343/jipi.29.4.527

By:

Hermawan, Bambang;
Nanda, Riska Dwi;
Andriya, Nadya Nurafifah;
Jakaria

Publication type:

Article

Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study.

Published in:

Gels (2310-2861), 2025, v. 11, n. 1, p. 62, doi. 10.3390/gels11010062

By:

Yan, Hong-Yan;
Zhang, Shao-Bing

Publication type:

Article

Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations.

Published in:

Gels (2310-2861), 2024, v. 10, n. 12, p. 819, doi. 10.3390/gels10120819

By:

Mahmud, Niaz;
Ferdaus, Md. Jannatul;
Silva, Roberta Claro da

Publication type:

Article

Effect of Whey Protein Isolate and Soy Protein Isolate on Textural Properties and Syneresis of Frozen Traditional Chinese Hot Pot Egg Sausage Gels.

Published in:

Gels (2310-2861), 2024, v. 10, n. 12, p. 815, doi. 10.3390/gels10120815

By:

Lin, Hong-Ting Victor;
Huang, Luan-Hui;
Tsai, Jenn-Shou;
Sung, Wen-Chieh

Publication type:

Article

SAUSAGE BLENDING USING MULTIPLE OBJECTIVE LINEAR PROGRAMMING.

Published in:

Management Science, 1984, v. 30, n. 11, p. 1376, doi. 10.1287/mnsc.30.11.1376

By:

Steuer, Ralph E.

Publication type:

Article

Quality Features of Afyon Fermented Sausage (Sucuk) and Standards Compliance.

Published in:

Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi, 2024, v. 17, n. 2, p. 150, doi. 10.30607/kvj.1435818

By:

ŞEVIK, Ramazan;
YEŞILIRMAK, Hüseyin;
AKARCA, Gökhan;
AŞÇIOĞLU, Çiğdem;
DENIZKARA, Ayşe Janseli

Publication type:

Article

Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100.

Published in:

JSFA Reports, 2024, v. 4, n. 9, p. 326, doi. 10.1002/jsf2.215

By:

Fanelli, Natalia S.;
Martins, Juliana C. F. R.;
Stein, Hans H.

Publication type:

Article

The Influence of Corporate Social Responsibility on Brand Trustworthiness, Perceived Brand Quality, Brand Attitude and Purchase Intentions: The Case of a Leading Vietnamese Sausage Manufacturer.

Published in:

Human Behavior, Development & Society, 2020, v. 21, n. 2, p. 72

By:

Khoa Tran Ngo Hong Dang;
Kohsuwan, Phanasan

Publication type:

Article

ЕВАЛУАЦИЈА НА СОДРЖИНАТА НА НИТРИТИ И НИТРАТИ КАЈ ПРЕРАБОТКИТЕ ОД МЕСО ПЛАСИРАНИ НА МАКЕОДНСКИОТ ПАЗАР.

Published in:

Knowledge: International Journal, 2024, v. 67, n. 3, p. 431

By:

Беличовска, Даниела;
Николова, Александра Сило&

Publication type:

Article

ХЕМИСКИ И МАСНОКИСЕЛИНСКИ ПРОМЕНИ КОИ НАСТАНУВААТ ВО ТРАДИЦИОНАЛНИОТ ПРИЗРЕНСКИ СУЏУК ПРЕД И ПО ТЕРМИЧКАТА ОБРАБОТКА.

Published in:

Knowledge: International Journal, 2024, v. 67, n. 3, p. 443

By:

Мехмети, Фламур

Publication type:

Article

Interactions of fungi from fermented sausage with regenerated cellulose casings.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2011, v. 38, n. 11, p. 1793, doi. 10.1007/s10295-011-0966-z

By:

Sreenath, Hassan;
Jeffries, Thomas

Publication type:

Article

卡拉胶和谷氨酰胺转氨酶对熏煮杏鲍菇牛肉香肠品质特性的影响.

Published in:

Modern Food Science & Technology, 2024, v. 40, n. 12, p. 238, doi. 10.13982/j.mfst.1673-9078.2024.12.1280

By:

候建彪;
祝超智;
白雪原;
李璇;
郭旗;
赵改名;
郝建刚

Publication type:

Article

不同茶叶提取物对广式腊肠品质的影响.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 7, p. 170, doi. 10.13982/j.mfst.1673-9078.2023.7.1106

By:

邱舒娴;
聂春霖;
阳运军;
孙为正;
郑丹纯;
席向阳;
王新光

Publication type:

Article

桑椹多酚对广式腊肠贮藏过程中脂质降解和氧化特性的调控作用 .

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 6, p. 162, doi. 10.13982/j.mfst.1673-9078.2023.6.0579

By:

候雨雪;
林伟玲;
刘学铭;
唐道邦;
林耀盛;
王旭苹;
杨怀谷;
阮栋;
程镜蓉

Publication type:

Article

微生物亚硝化抑制剂对风干肠发酵成熟期间微生物菌落变化的影响及其感官评价分析

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 7, p. 79, doi. 10.13982/j.mfst.1673-9078.2022.7.1164

By:

陈援援;
符慧靖;
罗巧枝;
任小青;
马俪珍

Publication type:

Article

Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage.

Published in:

Indonesian Journal of Animal & Veterinary Sciences / Jurnal Ilmu Ternak dan Veteriner, 2022, v. 27, n. 2, p. 100, doi. 10.14334/jitv.v27i2.3009

By:

A. H., Prayitno;
D. L., Rukmi;
A., Widiyawati;
B., Prasetyo

Publication type:

Article

Analysis of a Trichinellosis Outbreak in Poland after Consumption of Sausage Made of Wild Boar Meat.

Published in:

Journal of Clinical Medicine, 2022, v. 11, n. 3, p. 485, doi. 10.3390/jcm11030485

By:

Różycki, Mirosław;
Korpysa-Dzirba, Weronika;
Bełcik, Aneta;
Pelec, Tomasz;
Mazurek, Justyna;
Cencek, Tomasz

Publication type:

Article

Effect of Vacuum-Packed Refrigeration Storage on Low-Fat Antioxidant-Rich Kadaknath Chicken Sausages.

Published in:

Indian Journal of Veterinary Sciences & Biotechnology, 2024, v. 20, n. 5, p. 77, doi. 10.48165/ijvsbt.20.5.14

By:

Patel, Divyanee;
Nayak, Narendra Kumar;
Chauhan, Pranav;
Gupta, Vipin Kumar

Publication type:

Article

Effect of Incorporation of Tribulusterrestris (Gokshura) on pH of Cooked Chevon Sausages.

Published in:

Indian Journal of Veterinary Sciences & Biotechnology, 2017, v. 12, n. 4, p. 19, doi. 10.21887/ijvsbt.v12i4.7672

By:

Sabahunoor;
Bhat, Zuhaib Fayaz

Publication type:

Article

54 Physical Effects of Carrot Fiber as a Binder in Cooked Chicken Sausage.

Published in:

Journal of Animal Science, 2022, v. 100, p. 24, doi. 10.1093/jas/skac028.047

By:

Johnson, Jessica A;
Heller, Jacob;
Owsley, Frank F;
Cassens, Andrew M;
Kinman, Lea Ann A

Publication type:

Article

80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage.

Published in:

Journal of Animal Science, 2019, v. 97, p. 26, doi. 10.1093/jas/skz053.058

By:

Venzor, Leila G;
Smith, William B;
Waddell, Jolena N;
Kinman, Lea A

Publication type:

Article

An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage.

Published in:

Journal of Animal Science, 2016, v. 94, n. 11, p. 4921, doi. 10.2527/jas.2016-0509

By:

Yang, X.;
Woerner, D. R.;
Hasty, J. D.;
Geornaras, I.;
Smith, G. C.;
Sofos, J. N.;
Belk, K. E.;
McCullough, K. R.

Publication type:

Article

Electrical impedance correlations to pork quality.

Published in:

Journal of Animal Science, 2016, v. 94, p. 196, doi. 10.2527/msasas2016-420

By:

Schauunaman, S. B.;
Young, J. M.;
Sun, X.;
Liu, J. H.;
Bachmeier, L. A.;
Somers, R.;
Newman, D. J.

Publication type:

Article

Using machine vision technology to determine pork intramuscular fat percentage.

Published in:

Journal of Animal Science, 2016, v. 94, p. 67, doi. 10.2527/msasas2016-144

By:

Liu, J. H.;
Sun, X.;
Young, J. M.;
Bachmeier, L. A.;
Somers, R.;
Schauunaman, S. B.;
Newman, D. J.

Publication type:

Article

Predicting pork color scores using machine vision and support vector machine technologies.

Published in:

Journal of Animal Science, 2016, v. 94, p. 67, doi. 10.2527/msasas2016-143

By:

Sun, X.;
Young, J. M.;
Liu, J. H.;
Bachmeier, L. A.;
Somers, R.;
Schauunaman, S. B.;
Newman, D. J.

Publication type:

Article

The quandaries of measuring meat quality.

Published in:

Journal of Animal Science, 2016, v. 94, p. 64, doi. 10.2527/msasas2016-138

By:

Apple, J. K.;
Yancey, J. W. S.

Publication type:

Article

Use of visible and near infrared spectroscopy to predict beef and pork quality.

Published in:

Journal of Animal Science, 2016, v. 94, p. 64, doi. 10.2527/msasas2016-137

By:

Shackelford, S. D.;
King, D. A.;
Wheeler, T. L.

Publication type:

Article

Pork quality: 2015 national retail benchmarking study.

Published in:

Journal of Animal Science, 2016, v. 94, p. 59, doi. 10.2527/msasas2016-127

By:

Bachmeier, L. A.;
Moeller, S. J.;
Carr, C.;
Young, J. M.;
Sun, X.;
Liu, J. H.;
Schauunaman, S. B.;
Newman, D. J.

Publication type:

Article

2015 National retail benchmarking study: effect of enhancement on pork quality.

Published in:

Journal of Animal Science, 2016, v. 94, p. 46, doi. 10.2527/msasas2016-099

By:

Bachmeier, L. A.;
Moeller, S. J.;
Carr, C.;
Young, J. M.;
Sun, X.;
Liu, J. H.;
Schauunaman, S. B.;
Newman, D. J.

Publication type:

Article

Challenges of shifting consumer demand in the pork processing industry.

Published in:

Journal of Animal Science, 2016, v. 94, p. 41, doi. 10.2527/msasas2016-089

By:

Kaster, C.

Publication type:

Article

Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.

Published in:

Journal of Animal Science, 2010, v. 88, n. 2, p. 795, doi. 10.2527/jas.2009-2382

By:

Kwon, J. H.;
Nam, K. C.;
Lee, E. J.;
Kang, H. J.;
Ahn, D. U.

Publication type:

Article

Color stability of summer sausage displayed in light of varying intensity.

Published in:

2003

By:

Jydegaard, A.M.;
Dawson, P.L.;
Nielsen, H.J.S.;
Acton, J.C.

Publication type:

Abstract

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages.

Published in:

Antioxidants, 2024, v. 13, n. 11, p. 1305, doi. 10.3390/antiox13111305

By:

Łepecka, Anna;
Szymański, Piotr;
Okoń, Anna

Publication type:

Article

Effect of Digested Selected Food Items on Markers of Oxidative Stress and Inflammation in a Caco-2-Based Human Gut Epithelial Model.

Published in:

Antioxidants, 2024, v. 13, n. 2, p. 150, doi. 10.3390/antiox13020150

By:

Vahid, Farhad;
Krischler, Pit;
Leners, Bernadette;
Bohn, Torsten

Publication type:

Article

INFLUÊNCIA DA UTILIZAÇÃO DE ADITIVOS CLEAN LABEL NA ESTABILIDADE MICROBIOLÓGICA DO CHOURIÇO TRADICIONAL.

Published in:

Revista da UIIPS, 2014, v. 4, n. 2, p. 135

By:

Silva, Patrícia;
Lopes, Paulo;
Henriques, Marília

Publication type:

Article

FREQUENCY OF CONTAMINATION WITH LISTERIA MONOCYTOGENES OF RAW DRIED CURED VACUUM PACKED SAUSAGES.

Published in:

Macedonian Veterinary Review, 2014, v. 37, n. 1, p. 49, doi. 10.14432/j.macvetrev.2013.10.003

By:

Daskalov, Hristo;
Fejzullah, Fejzulla;
Daskalova, Alexandra

Publication type:

Article

STUDY ON FACTORS (pH, WATER ACTIVITY, SALT CONTENT) AFFECTING THE GROWTH OF LISTERIA MONOCYTOGENES IN RAW DRIED CURED SAUSAGES.

Published in:

Macedonian Veterinary Review, 2013, v. 36, n. 2, p. 91

By:

Daskalov, Hristo;
Fejzullah, Fejzulla;
Stoyahchev, Todor

Publication type:

Article

PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY.

Published in:

Food & Environment Safety, 2023, v. 22, n. 3, p. 173, doi. 10.4316/fens.2023.016

By:

OLORODE, Omobolanle Omowunmi;
ADEDEJI, Olamiji Funke

Publication type:

Article