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...

We propose an HMM Trajectory Tiling (HTT) approach to high quality TTS, which is our entry to Blizzard Challenge 2010. In HTT, first refined HMM is trained with the Minimum Generation Error (MGE) criterion; then trajectory generated by the refined HMM is to guide the search for finding the closest waveform segment “tiles” in synthesis. Normalized distances between HMM trajectory and those of th...

background and objectives: sodium nitrite and potassium nitrite have been traditionally used for inhibition of clostridium botulinum and also as an agent to stabilize the color of meat products; however, usage of these additives at high levels could lead to toxicity and cancer originating from the formation of nitrosamines. nowadays, application of natural preservatives in order to reduce the n...

the effect of cinnamomum zeylanicum essential oil (czeo) at two concentrations (0.02% and 0.04% v/w) on chemical composition, ph, water activity (aw), lipid oxidation, color stability and sensory characteristics of lyoner-type sausage stored at 4 ˚c for 40 days was investigated. the moisture content of the control sample was higher (p < 0.05) than czeo incorporated samples, while fat, ash and p...

The paper introduces a new approximation scheme for planar digital curves. This scheme defines an approximating sausage ‘around’ the given digital curve, and calculates a minimum-length polygon in this approximating sausage. The length of the polygon is taken as an estimator for the length of the curve being the (unknown) preimage of the given digital curve. Assuming finer and finer grid resolu...

This article deals with the possibility of improving functional and technological properties cooked sausage made camel meat addition humpback fat chicken fillet. The aim research was to study effect selected vegetable additives on sausage. red currant powder lipid oxidation, linseed flour sausages from combined (camel meat, fillet hump fat) has been studied. Camel as a raw material many advanta...