Spatial terms such as "above", "in front of", and "on the left of" are all essential for describing the location of one object relative to another object in everyday communication. Apprehending such spatial relations involves relating linguistic to object representations by means of attention. This requires at least one attentional shift, and models such as the Attentional Vector Sum (AVS) pred...

OBJECTIVE This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60%...

The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 ...

BACKGROUND AND OBJECTIVES Foods high in protein are known to satiate more fully than foods high in other constituents. One challenge with these types of food is the degree of palatability. This study was aimed at developing the frankfurter style of sausages that would regulate food intake as well as being the preferred food choice of the consumer. DESIGN AND MEASURES 16 sausage varieties with...

A family outbreak of methaemoglobinaemia following ingestion of sausages made using 'saltpetre' is reported. Saltpetre is a generic term for several potassium and sodium based compounds. On this occasion imprecise ordering led to the use of sodium nitrite rather than the usual potassium nitrate, with extremely serious consequences.

the effects of modified waxy maize starch (mwms) (1–3.25%) on the sensory characteristics of 60% beef sausages were investigated by replacing the varying levels of sunflower oil or both sunflower oil and wheat flour (wf). the addition of mwms improved the red color, the palatability, and the overall acceptability compared to the control sausages. the color was medially and positively correlated...

analysis, every sausage sample was triparted. 1 dr.sc. Dragan Kovačević, full professor, Kristina Suman, Bsc, assistant, Dr. sc. Drago Šubarić , full professor, Krešimir Mastanjević, Bsc, assistant. Faculty of Food Technology, University of J. J. Strossmayer in Osijeku, Department of Food Technology, Kuhačeva 20, 31 000 Osijek 2 dr.sc. Sanja Vidaček, scienti!c assistant. Faculty of Food Technol...

Żochowska-Kujawska J., Lachowicz K., Sobczak M., Bienkiewicz G., Tokarczyk G., Kotowicz M., Machcińska E. (2016): Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production. Czech J. Food Sci., 34: 87–92. The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. ...