Prevalence and counts of Salmonella Typhimurium in fresh pork sausage packs at the point of retail were modeled by using Irish and United Kingdom retail surveys' data. A methodology for modeling a second-order distribution for the initial Salmonella concentration (lambda0) in pork sausage at retail was presented considering the uncertainty originated from the most probable-number (MPN) serial d...

In this paper we prove that the centered three-dimensional Wiener sausage can be strongly approximated by a one-dimensional Brownian motion running at a suitable time clock. The strong approximation gives all possible laws of iterated logarithm as well as the convergence in law in terms of process for the normalized Wiener sausage. The proof relies on Le Gall [10]’s fine L-norm estimates betwee...

This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...

The aim of this study was to evaluate the phenotypic and genetic heterogeneity of lactic acid bacteria (LAB) isolated from "Alheira", a fermented sausage produced in Portugal. LAB were identified to genus and species level by phenotypic characteristics, using genus or species-specific primers and sequencing of the gene encoding 16S rRNA. Two-hundred and eighty-three isolates were grouped into 1...

The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended ...

Moulds responsible for black spot spoilage of dry-cured fermented sausages were characterised. For this purpose, samples were taken from those dry-cured fermented sausages which showed black spot alteration. Most of the mould strains were first tentatively identified as Penicillium spp. due to their morphological characteristics in different culture conditions, with one strain as Cladosporium s...

In an attempt to confirm the presence or absence of central nervous tissue in commercially prepared beefburgers, four burgers were processed and stained using routine histological laboratory techniques. Constituent parts of the burgers could be identified readily. In this small sample no central nervous tissue was found. There is currently considerable general interest in the contents of foodst...

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty ac...