In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was signifi...

The population of inoculated Escherichia coli 0157:H7 was monitored during the manufacture and storage of a semidry beef summer sausage processed by fermentation and cooking at a low temperature by heating to an internal temperature of 130°F (54°C). The all-beef batter (11% fat and nonmeat ingredients) was inoculated with the commercial starter culture Pediococcus acidilactici HP (2:8.6 log CFU...

Investigations were carried out on development quality evaluation and shelf life studies of buffalo meat emulsion sausage prepared by different levels of fat and skimmed milk powder (SMP) at refrigerated storage temperature (0°C). The quality of emulsion sausage was based on the basis of physico-chemical characteristics namely moisture content, pH, protein content, TBA number, microbial charact...

Abstract This study investigates the implications of utilizing a combination mutton and poultry meat for cooked sausage production, with an emphasis on understanding changes in chemical composition textural properties. Utilizing systematic approach, four experimental variants were developed, progressively incorporating up to 30% as replacement mutton. A comprehensive analysis revealed increase ...

The effect of the addition of Allium hookeri on the quality of fermented sausage made with meat from sulfur fed pigs was examined, throughout a 60 d ripening period. There were two treatments in animal management: normal feed fed pigs, and sulfur fed pigs given 0.3% sulfur mixed normal feed. Fermented sausage manufactured with meat from normal feed fed pigs, and with meat from sulfur fed pigs, ...

The results of the development technological scheme and parameters production cooked sausage products from poultry pork, enriched with protein-containing vegetable raw materials, are presented. It is proposed to introduce chickpea flour lentil in a total amount 5% equal proportions 1:1 into product recipe as additive. Previously, mixed aquafaba different containers. Part water or ice introduced...