Works matching DE "SMOKED meat"

Results: 104

Content of Polycyclic Aromatic Hydrocarbons in Traditionally Smoked Meat Products from North Serbia (Vojvodina).

Published in:

Fermentation (Basel), 2024, v. 10, n. 2, p. 104, doi. 10.3390/fermentation10020104

By:

Škaljac, Snežana;
Jokanović, Marija;
Peulić, Tatjana;
Vranešević, Jelena;
Kartalović, Brankica;
Tomović, Vladimir;
Ikonić, Predrag;
Šojić, Branislav

Publication type:

Article

Incidence of Polycyclic Aromatic Hydrocarbons in Portuguese Traditional Dry Smoked Meat Products Manufactured at Home for Self-Consumption and by Micro Industrial Plants.

Published in:

Polycyclic Aromatic Compounds, 2024, v. 44, n. 2, p. 1011, doi. 10.1080/10406638.2023.2185266

By:

Roseiro, Cristina;
Gonçalves, Helena;
Santos, Carlos

Publication type:

Article

Microbial Safety and Polycyclic Aromatic Hydrocarbon Concentrations of Intermediate Moisture Smoked African Giant Snail (Achatina achatina) Meat.

Published in:

Polycyclic Aromatic Compounds, 2022, v. 42, n. 7, p. 4520, doi. 10.1080/10406638.2021.1897022

By:

Adeyeye, Samuel Ayofemi Olalekan;
Bolaji, Olusola Timothy;
Abegunde, Titilope Adebusola;
Adesina, Taofeek Olawale

Publication type:

Article

Polycyclic Aromatic Hydrocarbons Formation and Mitigation in Meat and Meat Products.

Published in:

Polycyclic Aromatic Compounds, 2022, v. 42, n. 6, p. 3401, doi. 10.1080/10406638.2020.1866039

By:

Adeyeye, Samuel Ayofemi Olalekan;
Ashaolu, Tolulope Joshua

Publication type:

Article

A Study on Polycyclic Aromatic Hydrocarbon and Heavy Metal Concentrations of Commercial Grilled Meat (Suya) and Smoked Catfish (Clarias gariepinus Burchell, 1822) Fish from South-West, Nigeria.

Published in:

Polycyclic Aromatic Compounds, 2022, v. 42, n. 6, p. 3281, doi. 10.1080/10406638.2020.1858883

By:

Adeyeye, Samuel Ayofemi Olalekan;
Ashaolu, Tolulope Joshua

Publication type:

Article

Gas Chromatography–Mass Spectrometric (GC-MS) Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat and Fish Ingested by Bangladeshi People and Human Health Risk Assessment.

Published in:

Polycyclic Aromatic Compounds, 2022, v. 42, n. 4, p. 1570, doi. 10.1080/10406638.2020.1790017

By:

Tareq, A. R. M.;
Afrin, S.;
Hossen, M. S.;
Hashi, A. S.;
Quraishi, Shamshad B.;
Nahar, Q.;
Begum, R.;
Ullah, A. K. M. Atique

Publication type:

Article

Food Safety Practice and Its Associated Factors among Meat Handlers in North Shewa Zone, Oromia, Ethiopia.

Published in:

International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/5829352

By:

Teferi, Samuel Chane

Publication type:

Article

Monitoring of Some Food Poisoning Bacteria in Smoked and Cured Meat Products.

Published in:

Alexandria Journal of Veterinary Sciences, 2024, v. 81, n. 1, p. 115, doi. 10.5455/ajvs.184954

By:

Zayed, Hany M.;
Mousa, Mohamed M.;
Youssef, Hany M.

Publication type:

Article

2-(Hydroxymethyl)-N-nitrosothiazolidine-4-carboxylic Acid in Smoked Meats and Bacon and Conversion to 2-(Hydroxymethyl)-N-Nitrosothiazolidine During High-Heat Cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 4, p. 913, doi. 10.1111/j.1365-2621.1991.tb14604.x

By:

SEN, NRISINHA P.;
BADDOO, PHILANDER A.;
SEAMAN, STEPHEN W.;
WEBER, DORCAS

Publication type:

Article

An investigation into glucose as a potential precursor of N-nitrosothiazolidine in bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 5, p. 1147

By:

Gray, J. I.;
Booren, A. M.;
Pearson, A. M. A. M. Pearson;
Ikins, W. G.;
Mandagere, A. K.

Publication type:

Article

Changes in the quality of goat meat in the production of smoked ham.

Published in:

Meat Technology / Tehnologija Mesa, 2014, v. 55, n. 2, p. 148, doi. 10.5937/tehmesa1402148i

By:

Snežana, Ivanović;
Boris, Pisinov;
Marija, Bošković;
Jelena, Ivanović;
Radmila, Marković;
Milan, Baltic Ž.;
Ksenija, Nešić

Publication type:

Article

EFFECT OF BLADE TENDERIZATION AND SODIUM BI CARBONATE ON QUALITY OF SMOKED BUFFALO TRIPE PRODUCT.

Published in:

Indian Journal of Animal Research, 2011, v. 45, n. 4, p. 305

By:

Anandh, M. Anna;
Lakshmanan, V.

Publication type:

Article

Smoked vs Dry-cured Alentejano and white pig loins.

Published in:

Archivos de Zootecnia, 2018, n. Supp1, p. 221

By:

Silva, B.;
Carvalho, M. J.;
Ferro Palma, S.

Publication type:

Article

Determination of Four PAHs and Formaldehyde in Traditionally Smoked Chicken Products.

Published in:

Molecules, 2023, v. 28, n. 13, p. 5143, doi. 10.3390/molecules28135143

By:

Li, Xinxuan;
Gao, Yaohua;
Deng, Pinghua;
Ren, Xiaopu;
Teng, Shuang

Publication type:

Article

Production of Raw Smoked Beef Products Using Lactobacilli.

Published in:

KnE Life Sciences, 2021, p. 272, doi. 10.18502/kls.v0i0.8957

By:

Kobylyatsky, Pavel S.;
Skripin, Peter V.;
Nasirov, Yuri Z.;
Karatunov, Vyacheslav A.

Publication type:

Article

Study of the National Cooked Smoked Meat Products While Tests With Laboratory Animals at the Pathology Models With the Purpose to Confirm the Set of Biocorrective Features.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 2, p. 536, doi. 10.12944/CRNFSJ.6.2.28

By:

MAKANGALI, KADYRZHAN;
TAEVA, AIGUL;
LISITSYN, ANDREI;
UZAKOV, YASIN;
KONYSBAEVA, DAMILYA;
VICTORIA, GORBULA

Publication type:

Article

울금을 첨가한 오리 훈연육의 저장 중 품질변화.

Published in:

Journal of the Korean Society of Food Culture, 2019, v. 34, n. 1, p. 68, doi. 10.7318/KJFC/2019.34.1.68

By:

이인옥;
노희경

Publication type:

Article

EFFECT OF SALT DOSE ON THE QUALITY OF DRY SMOKED BEEF.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2003, v. 15, n. 3, p. 433

By:

Dzudie, T.;
Bouba, M.;
Mbofung, C. M.;
Scher, J.

Publication type:

Article

WPŁYW ZRÓŻNICOWANEJ WYDAJNOŚCI POLĘDWIC SOPOCKICH NA ICH WŁAŚCIWOŚCI FIZYKOCHEMICZNE I JAKOŚĆ SENSORYCZNĄ (BADANIA MODELOWE).

Published in:

Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, v. 2, n. 5, p. 27

By:

Górecka, Justyna;
Gregorczyk, Marlena;
Szmańko, Tadeusz

Publication type:

Article

Preparation of ionic liquid‐modified magnetic nanoparticles based on thiol‐ene click chemistry for the analysis of polycyclic aromatic hydrocarbons in water and smoked meat samples.

Published in:

Journal of the Chinese Chemical Society, 2019, v. 66, n. 7, p. 748, doi. 10.1002/jccs.201800377

By:

Lu, Junyu;
Lu, Sufen;
Yao, Dongmei;
Huang, Xiuxiang;
Lai, Hongfang;
Yin, Xiuju

Publication type:

Article

POZIOM KONCENTRACJI ZANIECZYSZCZEŃ Z GRUPY WIELOPIERŚCIENIOWYCH WĘGLOWODORÓW AROMATYCZNYCH (WWA) W WYBRANYCH WYROBACH MIĘSNYCH PODDANYCH TRADYCYJNEMU WĘDZENIU.

Published in:

Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2012, v. 6, n. 2, p. 1

By:

Kubiak, Mariusz Sławomir

Publication type:

Article

Biomonitoring Pilot Surveys of Zearalenone in Breastmilk and the Urine of Children in Central Portugal.

Published in:

Toxins, 2025, v. 17, n. 4, p. 162, doi. 10.3390/toxins17040162

By:

Duarte, Sofia;
Duarte, Inês;
Duarte, Myrella;
Paiva, Ana;
Cabeças, Ricardo;
Silva, Liliana J. G.;
Pereira, André M. P. T.;
Lino, Celeste;
Pena, Angelina

Publication type:

Article

Sizing of an Innovative and Improved Meat and Smoking System.

Published in:

International Journal of Food Engineering, 2005, v. 1, n. 4, p. 1, doi. 10.2202/1556-3758.1001

By:

Bruneau, Denis M.;
Sebastian, Patrick;
Lecompte, Jean-Yves;
Collignan, Antoine;
Rochery, Vincent

Publication type:

Article

Effect of Various Technological Processes on the Fatty Acid Composition of Mussel (Mytilus galloprovincialis, L.).

Published in:

International Journal of Food Engineering, 2005, v. 1, n. 3, p. 1, doi. 10.2202/1556-3758.1011

By:

Otles, Semih;
Sengor, Gulgun

Publication type:

Article

Nitrites in Meat Products in Serbia: Harmful or Safe?

Published in:

Foods, 2025, v. 14, n. 3, p. 489, doi. 10.3390/foods14030489

By:

Kureljušić, Jasna;
Maletić, Jelena;
Stanojević, Slavoljub;
Kureljušić, Branislav;
Petković, Jelena;
Vasić, Ana;
Bijelić, Tanja

Publication type:

Article

Polycyclic Aromatic Hydrocarbons in Polish Traditionally and Industrially Smoked Meats as an Element of Monitoring and PAH Reduction Strategies.

Published in:

Foods, 2025, v. 14, n. 3, p. 350, doi. 10.3390/foods14030350

By:

Kowalska, Jolanta;
Stanisławek, Monika;
Latoch, Agnieszka;
Marzec, Agata;
Galus, Sabina;
Kowalska, Hanna;
Ciecierska, Marta

Publication type:

Article

The Effect of Cumin on the Formation of β -Carboline Heterocyclic Amines in Smoked Meat and Simulated Systems.

Published in:

Foods, 2025, v. 14, n. 2, p. 299, doi. 10.3390/foods14020299

By:

Liu, Xiuxiu;
Chen, Wenyu;
Sun, Minghao;
Lv, Xufang;
Shen, Xing;
Chai, Zhongping;
Zeng, Maomao

Publication type:

Article

Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage 'Botillo del Bierzo'.

Published in:

Foods, 2024, v. 13, n. 24, p. 4089, doi. 10.3390/foods13244089

By:

Fuertes-Martínez, Jaime R.;
Guerra, Marcos;
Rodríguez-González, Álvaro;
del Valle-Herrero, Héctor;
Valenciano, José B.;
Marcelo, Víctor

Publication type:

Article

Influence of Fish Species and Wood Type on Polycyclic Aromatic Hydrocarbons Contamination in Smoked Fish Meat.

Published in:

Foods, 2024, v. 13, n. 12, p. 1790, doi. 10.3390/foods13121790

By:

Savin, Raul-Lucian;
Ladoși, Daniela;
Ladoși, Ioan;
Păpuc, Tudor;
Becze, Anca;
Cadar, Oana;
Torök, Iulia;
Simedru, Dorina;
Mariș, Ștefania Codruța;
Coroian, Aurelia

Publication type:

Article

Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material.

Published in:

Foods, 2023, v. 12, n. 22, p. 4120, doi. 10.3390/foods12224120

By:

Ciecierska, Marta;
Dasiewicz, Krzysztof;
Wołosiak, Rafał

Publication type:

Article

Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health.

Published in:

Foods, 2023, v. 12, n. 13, p. 2610, doi. 10.3390/foods12132610

By:

Czech-Załubska, Katarzyna;
Klich, Daniel;
Jackowska-Tracz, Agnieszka;
Didkowska, Anna;
Bogdan, Janusz;
Anusz, Krzysztof

Publication type:

Article

The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.

Published in:

Foods, 2022, v. 11, n. 22, p. 3687, doi. 10.3390/foods11223687

By:

Shen, Xing;
Chen, Yang;
Omedi, Jacob Ojobi;
Oz, Emel;
Oz, Fatih;
Xiao, Chunwang;
Zhou, Yijun;
Chen, Jie;
Zeng, Maomao

Publication type:

Article

Detection of Nitrated, Oxygenated and Hydrogenated Polycyclic Aromatic Compounds in Smoked Fish and Meat Products.

Published in:

Foods, 2022, v. 11, n. 16, p. 2446, doi. 10.3390/foods11162446

By:

Sonego, Elisa;
Bhattarai, Bina;
Duedahl-Olesen, Lene

Publication type:

Article

Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry.

Published in:

Foods, 2021, v. 10, n. 6, p. 1180, doi. 10.3390/foods10061180

By:

Yin, Xiaoyu;
Chen, Qian;
Liu, Qian;
Wang, Yan;
Kong, Baohua

Publication type:

Article

Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina.

Published in:

Foods, 2020, v. 9, n. 1, p. 97, doi. 10.3390/foods9010097

By:

Kartalović, Brankica;
Mastanjević, Krešimir;
Novakov, Nikolina;
Vranešević, Jelena;
Ljubojević Pelić, Dragana;
Puljić, Leona;
Habschied, Kristina

Publication type:

Article

The Influence of Different Smoking Procedures on the Content of 16 PAHs in Traditional Dry Cured Smoked Meat "Hercegovačka Pečenica".

Published in:

Foods, 2019, v. 8, n. 12, p. 690, doi. 10.3390/foods8120690

By:

Puljić, Leona;
Mastanjević, Krešimir;
Kartalović, Brankica;
Kovačević, Dragan;
Vranešević, Jelena;
Mastanjević, Kristina

Publication type:

Article

THE STUDY OF LENTIL FLOUR AS A RAW MATERIAL FOR PRODUCTION OF SEMI-SMOKED SAUSAGES.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 96, n. 11, p. 90, doi. 10.15587/1729-4061.2018.148319

By:

Drachuk, Uliana;
Simonova, Iryna;
Halukh, Bohdan;
Basarab, Iryna;
Romashko, Iryna

Publication type:

Article

POLYCYCLIC AROMATIC HYDROCARBONS AS LIMITING PARAMETERS IN TRADITIONAL PRODUCTION OF DRY-CURED MEAT PRODUCTS.

Published in:

Food & Feed Research, 2024, v. 51, n. 1, p. 109, doi. 10.5937/ffr0-50237

By:

Vranešević, Jelena M.;
XKnežević, Suzana L. Vidaković;
Kartalović, Brankica D.;
Škaljac, Snežana B.;
Plavša, Nada P.;
Mastanjević, Krešimir M.;
Novakov, Nikolina J.

Publication type:

Article

Effects of Packaging Material Type, Storage Time and Lipid Content on Phthalate Migration in Smoked Fish Meat.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 4, p. 1660, doi. 10.3390/app14041660

By:

Đurić, Boban;
Kartalović, Brankica;
Habschied, Kristina;
Novakov, Nikolina;
Vranešević, Jelena;
Brkić, Boris;
Mastanjević, Krešimir

Publication type:

Article

Evaluation of public knowledge and beliefs of adverse health effects of unhealthy food and knowledge and beliefs based inequalities among various socio-demographic groups in Lithuania.

Published in:

2020

By:

Žandaras, Žymantas;
Dobrovolskij, Valerij;
Maceinaitė, Rūta;
Strukčinskienė, Birutė;
Arlauskas, Rokas;
Stukas, Rimantas

Publication type:

journal article

Effect of curing ingredients and vacuum packaging on the physico-chemical and storage quality of ready-to-eat Vawksa rep (smoked pork product) during refrigerated storage.

Published in:

Veterinary World, 2016, v. 9, n. 6, p. 587, doi. 10.14202/vetworld.2016.587-594

By:

Deuri, Deepshikha;
Hazarika, Pragati;
Singh, Tarun Pal;
Chhangte, Lalchamliani;
Singh, Parminder;
Talukder, Suman

Publication type:

Article

QUALITY ASSESSMENT OF TRADITIONAL SMOKED ARCTIC CHAR, Salvelinus alpinus (Linnaeus, 1758).

Published in:

Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 812

By:

UIUIU, Paul;
SAVA, Alexandru;
RADUCU, Camelia;
CONSTANTINESCU, Radu;
LAȚIU, Călin;
CRAIOVEANU, Cristina;
IHUȚ, Andrada;
MUNTEAN, George-Cătălin;
PAPUC, Tudor;
MIREȘAN, Vioara;
COCAN, Daniel;
BECZE, Anca

Publication type:

Article

QUALITATIVE DIFFERENCES CAUSED BY THE ADDITION OF LIQUID SMOKE IN MEAT PRODUCTS WITH DIFFERENT STRUCTURES COMPARED TO TRADITIONAL SMOKING.

Published in:

Scientific Papers. Series D. Animal Science, 2024, v. 67, n. 1, p. 404

By:

CIOBOTARU, Mihai Cătălin;
MANOLIU, Diana-Remina;
MATEI, Mădălina;
CALCAN, Răzvan Andrei;
BOIȘTEANU, Paul Corneliu;
CIOBANU, Marius Mihai

Publication type:

Article

Time-honored praxis in preparing smoked meat delicacy (kinuday) of the ibaloy indigenous people in Benguet, Philippines.

Published in:

Journal of Ethnic Foods, 2022, v. 9, n. 1, p. 1, doi. 10.1186/s42779-022-00135-6

By:

Garambas, Cynthia D.;
Luna, Myrna Benita Z.;
Chua, Consuelo T.

Publication type:

Article

DETERMINING THE RELATIONSHIP BETWEEN PARAMETERS OF TEXTURE AND CHEMICAL COMPOSITION OF HIGHLY-EFFICIENT SMOKED SIRLOINS.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2016, v. 5, p. 1, doi. 10.15414/jmbfs.2016.5.special1.1-3

By:

Rudy, Mariusz;
Marchel,, Magdalena;
Duma, Paulina

Publication type:

Article

Cancers attributable to diet in Italy.

Published in:

International Journal of Cancer, 2025, v. 156, n. 6, p. 1181, doi. 10.1002/ijc.35227

By:

Turati, Federica;
Alicandro, Gianfranco;
Collatuzzo, Giulia;
Pelucchi, Claudio;
Malvezzi, Matteo;
Parazzini, Fabio;
Negri, Eva;
Boffetta, Paolo;
La Vecchia, Carlo;
Di Maso, Matteo

Publication type:

Article

Pig diet with bioactive compounds influences quality of meat and smoked ham.

Published in:

South African Journal of Animal Science, 2018, v. 48, n. 6, p. 1032, doi. 10.4314/sajas.v48i6.5

By:

Stelmasiak, A.;
Wyrwisz, J.;
Wierzbicka, A.

Publication type:

Article

Development of New Processed Products from Egyptian Red Sea-Costal Spider Conch (Lambis lambis) and Their Biochemical and Microbiological Evaluation.

Published in:

Journal of Aquatic Food Product Technology, 2023, v. 32, n. 1, p. 69, doi. 10.1080/10498850.2022.2157689

By:

Amin, Hesham F.;
Hamza, Nesma E.;
Ahmed, Omaima M.

Publication type:

Article

Effects of Animal Diet and Processing Methods on the Quality Traits of Dry-Cured Ham Produced from Turopolje Pigs.

Published in:

Animals (2076-2615), 2024, v. 14, n. 2, p. 286, doi. 10.3390/ani14020286

By:

Karolyi, Danijel;
Škrlep, Martin;
Marušić Radovčić, Nives;
Luković, Zoran;
Škorput, Dubravko;
Salajpal, Krešimir;
Kljak, Kristina;
Čandek-Potokar, Marjeta

Publication type:

Article

Virginia Ham: The Local and Global of Colonial Foodways.

Published in:

Food & Foodways: History & Culture of Human Nourishment, 2011, v. 19, n. 1/2, p. 56, doi. 10.1080/07409710.2011.544175

By:

Edwards, Megan E.

Publication type:

Article