Abstract Improvement of nutritive profile pork sausages was performed by fat reduction and partial substitution backfat with soybean oil (SBO). The control sausage made from backfat. For the studied samples, SBO in native pre-emulsified forms used for at 25% (by wt backfat) to produce various contents (30, 20, 10%). Discontinuity protein matrix could be observed increasing content, especially a...

THE USE OF PURPLE SWEET POTATO MEAL (Ipomea batas L) AS A FILLER ON SENSORIC CHARACTERISTIC CHICKEN SAUSAGE. This study aims to know how the use of purple sweet potato meal (Ipomoea batatas as filler on sensory characteristic chicken sausage. The materials used in this were fresh breast, meal. Design research was Completely Randomized (RAL). treatment R1: adding 10 g; R2: 20 R3: 30 g dan R4: 40...

Collection of Taiwanese text corpus with phonetic transcription suffers from the problems of multiple pronunciation, or pronunciation variation. By further augmenting the text with read speech, and using automatic speech recognition with a sausage searching net constructed from the multiple pronunciations of the text corresponding to its speech utterance, we are able to reduce the effort for ph...

We investigated the in situ gene expression profile of sulfur-turf microbial mats dominated by an uncultured large sausage-shaped Aquificae bacterium, a key metabolic player in sulfur-turfs in sulfidic hot springs. A reverse transcription-PCR analysis revealed that the genes responsible for sulfide, sulfite, and thiosulfate oxidation and carbon fixation via the reductive TCA cycle were continuo...

It would be a lot easier to enjoy your life if there weren't so many things trying to kill you every day. The problems start even before you're fully awake. There's the fall out of bed that kills 600 Americans each year. There's the early-morning heart attack, which is 40% more common than those that strike later in the day. There's the fatal plunge down the stairs, the bite of sausage that get...

The origin of meat products and any porcine contamination should be carefully analyzed for Halal certificaiton. Different methods are utilized for origin detection and of meat and meat products. Due to the sencitivity and selectivity, Real Time PCR is used widely in the area. In this method, even very small amounts of DNA can be determined. In this study, sausages from the most famous sausage b...

In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. In response to this first implication of a dry fermented sausage product, the United States Department of Agriculture/Food Safety Inspection Service developed guidelines requiring sausage manufacturers to validate that their processes achieve a five-log reduction of E. coli O157:H7. Various val...

A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation. During chopping with simultaneous release of meat proteins, the salt b...

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