We consider nite lattice coverings of strictly convex bodies K. For planar centrally symmetric K we characterize the nite arrangements Cn such that conv Cn Cn + K, where Cn is a subset of a covering lattice for K (which satisses some natural conditions). We prove that for a xed lattice the optimal arrangement (measured with the parametric density) is either a sausage, a socalled double sausage ...

This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC-MS/MS was applied to characterize peptides. The re...

  Background: Frying is one of the popular cooking methods for the preparation of food especially meat products. However, this process has some adverse effects, such as lipid oxidation that results in deterioration and rancidity of food during preparation and storage. Malondialdehyde (MDA) as a secondary product of oxidation is commonly used as an index of rancidity in food products. However...

oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. there is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...

There is no accurate data on sodium intake from meat products in Croatia, nor any research on reducing salt in the Croatian autochthonous meat products has been published. Therefore, the aim of this research was to investigate acceptability of the Homemade Slavonian Sausage, traditional dry-fermented sausages, with reduced salt content as well as effects of reducing levels of NaCl in some senso...