Bacteriological Characteristics of Fresh Ostrich Sausage (Linguiça)

Bacteriological study of dead-in-shell embryos of ostrich

In order to study the bacterial flora of dead-in-shell ostrich chicks, twelve unhatched eggs which did nothave external pipping during the hatching period were transferred to the laboratory of microbiology. The eggshells were accurately disinfected and the embryos were removed and placed in a sterile plate. The surface of each embryo was swabbed with a sterile swab which was also plunged throug...

Modification of the agar sausage of Ten Cate for bacteriological control.

Colour Characteristics of Fresh Pork

Lindahl, G. 2005. Colour characteristics of fresh pork. Doctor’s dissertation. ISSN 1652-6880, ISBN 91-576-7042-0 The objective of the present thesis was to obtain more fundamental understanding of the mechanisms for variations in colour and colour stability of fresh pork. The effects of breed and genotype, including Duroc, Hampshire (three RN alleles), Landrace and Yorkshire pigs, were studied...

Physicochemical and sensory characteristics of fermented sheepmeat sausage

The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%, 29%, 4%, 2%, 0.2%, and 0.01% of lean meat, fat, N...

Quality Characteristics of Retailed Sucuk (Turkish Dry-Fermented Sausage)

Fifty sucuks (19 factory sucuks and 31 butcher’s sucuks) were collected from local markets and butchers. Chemical, microbiological and overall sensory qualities of sucuks were investigated. There was a great variation in the concentrations of biogenic amines and levels of residual nitrite in them. Aerobic plate, lactic acid bacteria, and mould and yeast counts of factory sucuks varied from 5.56...