Sausage & Laws

Microstructure of fermented sausage.

A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...

Faulty sausage production causing methaemoglobinaemia.

A family outbreak of methaemoglobinaemia following ingestion of sausages made using 'saltpetre' is reported. Saltpetre is a generic term for several potassium and sodium based compounds. On this occasion imprecise ordering led to the use of sodium nitrite rather than the usual potassium nitrate, with extremely serious consequences.

Sausage oscillations of coronal loops

Aims. Analytical theory predicts the existence of trapped global (or fundamental) sausage fast magnetoacoustic modes in thick and dense coronal loops only, with the periods estimated as the ratio of double the loop length and the Alfvén speed outside the loop. We extend this study to the leaking regime, considering global sausage modes of long loops with small density contrasts. Methods. Anti-s...

Nitrite burn in fermented sausage.

A rare outbreak of anaerobic nitrite burn in fermented sausage afforded the isolation and characterization of the offending microorgansim which was identified as a Staphylococcus sp. Unlike most staphylococci, this organism reduces nitrite as well as nitrate.

آدنوزین منوفسفات حلقوی ( Cyclic AMP )