In the formulation of dried sweet sausage, pork meat and fat are traditionally used, which can be replaced by healthy products such as pecans (Carya illinoinensis) kañiwa (Chenopodium pallidicaule); well llama (Lama glama) that is low in cholesterol. For this reason, present investigation aimed to optimize a sausage considering three main components: meat, flour pecans. The D-Optimal mixture de...

We show that the sausage conjecture of László Fejes Tóth on finite sphere packings is true in dimension 42 and above.

BACKGROUND Advancements in geographic information systems over the past two decades have increased the specificity by which an individual's neighborhood environment may be spatially defined for physical activity and health research. This study investigated how different types of street network buffering methods compared in measuring a set of commonly used built environment measures (BEMs) and t...

Spatial terms such as "above", "in front of", and "on the left of" are all essential for describing the location of one object relative to another object in everyday communication. Apprehending such spatial relations involves relating linguistic to object representations by means of attention. This requires at least one attentional shift, and models such as the Attentional Vector Sum (AVS) pred...

OBJECTIVE This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60%...

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 ...

BACKGROUND AND OBJECTIVES Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well as being the preferred food choice of the consumer. DESIGN AND MEASURES 16 sausage varieties with...

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.

improving food quality is one the major issues for the food processing industry. since food produced from fish spoils quickly, it obviously cannot be kept for an extended time. the aim of the present study was to determine the effects of sodium polyphosphate and smoking on the shelf life of fish sausage that was produced from capoeta umbla and stored at 4±1°c. therefore, we designed four groups...

the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated...