The aim of the study was to determine how different ripening processes (traditional vs. industrial) influenced the proteolysis in traditional Serbian dry-fermented sausage Petrovská klobása. The obtained results indicated more intensive pH decline (0.7 units after 9 days) in industrially ripened products (I), what had a positive impact on drying process and proteolytic changes in these samples....

We continue the investigation of massive integrable models by means of the bootstrap fusion procedure, started in our previous work on O(3) nonlinear sigma model. Using the analogy with SU(2) Thirring model and the O(3) nonlinear sigma model we prove a similar relation between sine-Gordon theory and a one-parameter deformation of the O(3) sigma model, the sausage model. This allows us to write ...

UNLABELLED This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; CONTROL Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: CONTROL + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH...

The aim of this study was to investigate the possibility computer vision system (CVS) application in fat content estimation for different types fermented sausages. Four local sausages with contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained CVS-estimated content were compared results traditional chemical analysis. Relative errors of estimation ...

background: natural antioxidants with plant origin are incorporated to foods in the forms of essential oils or extracts. they can retard lipid oxidation and control spoilage bacteria in foodstuffs (e.g. meat products). objective: this work was aimed to evaluate the effect of nitrite partial replacement with mentha piperita essential oil (mpeo) on oxidative, microbial and sensory properties of c...

Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypi...

Biogenic amine accumulation was studied in spontaneously fermented sausages (Fuet) manufactured from unfrozen-fresh meat (U-sausages) and frozen-thawed meat (F-sausages). The aim was to investigate whether the frozen storage of raw materials affects the microbial composition and its aminogenic activity during sausage fermentation. Tyramine was the major amine in all sausages. Although the final...

Sausage is a popular processed meat product and its consumption has significantly increased over the past 20 years. Sodium nitrite used to impart distinct red color cured flavor sausage during production. Moreover, sodium inhibits lipid oxidation growth of pathogenic microorganisms in sausage. Despite these advantages, it advisable replace reduce use since sausages with are classified as Group ...

The prevalence of Clostridium difficile in retail meat samples has varied widely. The food supply may be a source for C. difficile infections. A total of 102 ground meat and sausage samples from 3 grocers in Pittsburgh, PA, were cultured for C. difficile. Brand A pork sausages were resampled between May 2011 and January 2012. Two out of 102 (2.0%) meat products initially sampled were positive f...