Two studies were conducted to evaluate the quality characteristics of fresh sausage manufactured from immunologically castrated (IC) pigs, an emerging technology in the pork industry. Study 1: Fresh sausage patties from ground Boston butts fabricated from PC (physically castrated) pigs fed 0.55% SID (standard illeal digestible) lysine, IC pigs fed 0.55% SID lysine, and IC pigs fed 0.65% SID lys...

The effectiveness of increasing CLA in pork products through animal dietary supplementation or direct addition in the product formulation has been studied, and the effect of grilling on dry matter and fat contents and fatty acid composition has been analysed. Sausages made with meat and back fat from pigs with CLA dietary supplementation had the highest saturated fatty acid content. Sausages fr...

Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process. The acceptance and sensory profiling of improved Kitoza products among Portuguese consumers was investigated. A local smoked loin sausage was selected as basis for comparison. Firstly, a Focus Group st...

The Victorian Department of Health Food Safety has responded to the findings released in the VCEC1 report on the burden to business of food regulation in this state. From 1 July 2010 the Food Act will introduce a new classification system. There will be four classes of food premises, and the aim of this system is to allow regulation to be better matched to the level of food safety risk which ea...

Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually redu...

BACKGROUND Obesity researchers increasingly use geographic information systems to measure exposure and access in neighborhood food and physical activity environments. This paper proposes a network buffering approach, the "sausage" buffer. This method can be consistently and easily replicated across software versions and platforms, avoiding problems with proprietary systems that use different ap...

The aim of this study was to investigate the homogeneity of the traditional dry sausages manufactured in small scale facilities from the Massif Central region in France by taking into account the diversity of the production in this area. The homogeneity was estimated by analysis of the physicochemical parameters of 6 types of traditional dry sausages chosen as representatives of the production ...

Steaks from USDA Select inside rounds (Exp. 1) and shoulder clods (Exp. 2) were used to test the interactive effect of cookery method and endpoint temperature on Warner-Bratzler shear force (WBSF) and internal cooked color. Pairs of 2.5-cm-thick semimembranosus (SM) or infraspinatus (INF) steaks ( = 360/muscle) were cut from each subprimal, labeled, vacuum packaged, and frozen at -30°C in the d...

a total of 280 unsexed broiler chicks, 21 days-old and weighing 580 g on average were randomly distributed into 28 experimental units of 10 birds each. seven experimental diets containing respectively 0% (t0 control), 20% raw cowpeas (t1), 20% raw cowpeas + 0.2% of canarium charcoal (t2), 20% raw cowpeas + 0.2% maize cob charcoal (t3), 20% cooked cowpeas (t4), 20% cooked cowpeas + 0.2% canarium...