Petrovská klobása is a traditional dry fermented sausage produced in the Autonomous Province of Vojvodina. Formation of nine biogenic amines was determined in three sausage groups produced from hot deboned (A1) and cold meat (B1, B3) during drying and ripening in traditional room (A1, B1) and in industrial ripening chamber (B3). Dansyl chloride derived amines were analysed by high-performance l...

A recent study by Nakariakov et al. pointed out that the dispersion relation of MHD sausage mode oscillations has been incorrectly applied to coronal loops, neglecting the highly dispersive nature of the phase speed and the long-wavelength cutoff of the wave number. In the light of these new insights we revisit previous observations that have been interpreted in terms of MHD sausage mode oscill...

This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased ...

We hypothesized that the association of certain lifestyle parameters with gestational diabetes mellitus (GDM) risk would depend on susceptibility loci. In total, 278 Russian women with GDM and 179 controls completed questionnaires about lifestyle habits (food consumption, physical activity and smoking). GDM was diagnosed according to the criteria of the International Association of Diabetes and...

Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern. MRSA prevalence has also been recently reported in retail meat products at rates higher than originally thought. Although the risk of contracting an infection from handling contami...

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. T...

The use of extracts of rosemary and other spices to combat oxidative rancidity is generating increased interest with consumer concerns over the use of synthetic antioxidants. Spice extracts are of interest because they have the advantage of being labeled as spices or natural flavors. The objective of this study was to evaluate the rancidity inhibition and color stability properties of various a...

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...

The objective of this study was to determine the effect of reheating methods on the quality characteristics of precooked ground pork patties with various salt and phosphate levels. Cooking and reheating methods used were the electric grill cooking and microwave oven cooking. All treatments were composed by 80% pork ham and 20% pork fat. Salt and phosphate level about each treatment are as follo...