One hundred samples of ten poultry meat products were collected from AL-Ahsa markets (King Saudi Arabia). The samples were ranked from carcass cuts “filet and thigh” to minced meat or further processed products as burger, nuggets, frankfurter and meat paste loaf. Samples were collected in triplicate for sensory, chemical and microbiological analysis to assure their quality and safety. The obtai...

This study was conducted to investigate possible formation of trans fatty acids due to irradiation of ground beef and frankfurters. Ground beef and frankfurter samples were irradiated at doses of 0, 1, and 5 kGy at 4 degrees C, and stored at 4 degrees C for 7 d (ground beef) or 3 mo (frankfurters). After irradiation and storage of the samples, trans fatty acids along with other fatty acids were...

Fritz Backhaus (Hrsg.), „Und groß war bei der Tochter Jehudas Jammer und Klage...“. Die Ermordung Frankfurter Juden im Jahre 1241. Vorträge LernNacht 1991 des Jüdischen Museums Frankfurt am Main gehalten 10. November (Schriftenreihe Main, Bd. 1) Sigmaringen (Thorbecke) 1995. 116 S., 11 Abb.

A “ready-to-use” preparation for the production of frankfurter type sausage („Activa WM“, AJINOMOTO Europe Sales GmbH, Hamburg) was used for the studies. Protein was determined by a modified method according to Bradford [1]. Results were calculated using the absorbance quotient of A590nm and A450nm. SDS polyacrylamide gel electrophoresis (SDS-PAGE) was carried out according to Laemmli [2] on a ...

Many NLP tools for English and German are based on manually annotated articles from the Wall Street Journal and Frankfurter Rundschau. The average readers of these two newspapers are middle-aged (55 and 47 years old, respectively), and the annotated articles are more than 20 years old by now. This leads us to speculate whether tools induced from these resources (such as part-of-speech taggers) ...

In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. Due to technological problems observed for T1 sausage during cooking, it was not further investigated. The functionality of the other two formulations was ...

Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products including frankfurters. Flash (Steam) Pasteurization (FP) and ultraviolet light (254 nm-UVC) has been shown to reduce levels of L. monocytogenes and L. innocua on frankfurters. In this study, the use of UVC light followed by FP to inactivate L. innocua, a nonpa...

The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% p...