Lactic-acid bacteria isolated throughout the ripening process from traditional RTE soft cheeses and dry-cured fermented sausages were characterized selected for their anti-L. monocytogenes activity. For this, LAB isolates first screened activity against this pathogen in agar spot assay further evaluated cheese sausage models simulating conditions of these products. From a total 371 isolates, 84...

One hundred seventy-five samples of fresh pork sausage representing thirty-five different commercial brands from six different retail stores were examined for the presence of salmonellae by standard enrichment, plating, biochemical and serological techniques. Contamination levels varied from 0 to 50% among stores and from 0 to 28% among brands. Prior research implied reduced prevalence of salmo...

This research evaluated the use fenugreek seed flour (3,6,9 and 12%)as antioxidant and antimicrobial agent in manufacture of beef burgers instead of soybean flour (SF). with emphasis on frozen storage stability for most important quality criteria of beef burger. The incorporation of fenugreek seed flour into beef burger patties instead of soybean flour improving the content of essential amino a...

Precordial potentials wore synthesized from the components of the SVEC III vectorcardiographic system as an application of the Becking-Burger technic for testing the validity of the single dipole concept. The data was further utilized to construct Burger image loops from living subjects. Discrepancies from pure dipole theory and from the applicability of the SVEC III system are quantified. Limi...

Software reengineering has been described as being “about as easy as reconstructing a pig from a sausage” [11]. But the development of program transformation theory, as embodied in the FermaT transformation system, has made this miraculous feat into a practical possibility. This paper describes the theory behind the FermaT system and describes a recent migration project in which over 544,000 li...

In the course of a study of the microbial flora of fresh pork sausage (Sulzbacher and McLean, 1951) a gram positive rod associated with sausage flavor deterioration was isolated repeatedly. Although this organism tentatively was identified as belonging to the genus Microbacterium, it differs sufficiently from the described species of that genus to justify the publication of a complete descripti...

Penelitian ini bertujuan untuk mengetahui pengaruh label halal dan harga terhadap keputusan pembelian konsumen muslim di d’besto chicken & burger Bungo. Jenis penelitian adalah kuantitatif deskriptif. Sampel dalam pengunjung yang bertransaksi d’Besto burger, menggunakan uji validitas reliabilitas, teknik analisis data digunakan asumsi klasik meliputi normalitas, multikolinieritas heterosked...

This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sa...

Aim at the difficulty and low recognition rate of signature verification, this paper introduces biomimetic pattern recognition theory and applies it to the problem. According to the features of the signature samples, the coverage in the high-dimension feature space is built, one class of samples are all covered with a super-sausage neuron chain. As the radius selection of the super-sausage neur...