Abstract In October 2015, the International Agency for Research on Cancer (IARC) released a report classifying processed meat as type 1 carcinogen. The prompted headlines and attracted immediate public attention, but economic impacts remain unknown. this paper, we investigate of IARC selected prices purchases using retail scanner data from US grocery stores. We compare changes in sales products...

Preparation of natural preservative from Clove, Eucalyptus and Rosemary extracts as the substitute nitrite in chicken sausage

The aim of this study was to determine the multiple antibiotic resistance profiles Enterococcus spp. isolated from fermented meat products consumed in Ankara, Turkey. A total 134 were and identified 80 samples. highest prevalence enterococci food samples found sucuk (a Turkish sausage) (50%), followed by sausage (25.4%), pastirma dry-cured product) (18.6%), salami, respectively. Of a isolates, ...

abstract- today, the authenticity of meat products with less costly and desirable species has increased. therefore and considering religious, economicalor public health concerns, proper actions should be taken to prevent such frauds. in this study, real time pcr assay was applied for rapid, sensitive and specific identification and quantification of chicken tissue in meat products. specific pri...

background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on sensory microbiological properties meat products. According to Regulation quality ground meat, preparations products (Official Gazette RS 50/2019), salt content in not defined. The average NaCl values these can be concluded by comparison with available experimental literature data. aim this stu...

Mould growth is not accepted on most types of North European meat products and is considered as both an economic and aesthetic problem for the producers. In order to determine the mycobiota in processing areas of fermented sausage and liver pâté, filamentous fungi were isolated from air, equipment and raw materials in the processing areas of two fermented sausage processing plants and two liver...