This study was focused on the effect of incorporation of oyster mushroom, Pleurotus sajorcaju (PSC) powder to partially replace chicken meat in frankfurters on nutritional composition, β-glucan content and textural properties. The frankfurters were formulated with either 0 (control), 2, 4 or 6% of PSC powder. The results show control chicken frankfurter had the highest fat content (11.60%) whil...

two batches of frankfurters containing about 55% chicken meat with two different oils (including canola and soybean) were manufactured. batch 1 included canola oil and batch 2 included soybean oil in the products. various analyses were performed to detect the lipid changes of both batches during storage. fatty acid composition analysis using gas chromatography showed little change in the fatty ...

Aim: This study aimed to investigate the occurrence of some virulence genes distributed in Listeria monocytogenes isolated from ready-to-eat (RTE) meat products and consumers in Cairo province, Egypt. Materials and Methods: A total of 120 beef luncheon, chicken luncheon and frankfurter beef (40 samples, each) were collected from 10 different local shops situated in Al-salam city, Cairo province...

the effect of temperature on the viscoelastic behavior of chicken meat frankfurters was assessed by creep recovery tests. compression creep-recovery tests were performed at room temperature (20°c) and refrigeration (5°c) on samples of cylindrical shape. the viscoelastic behavior of samples was characterized based on the parameters of the four-element burgers model. during the compression phase,...

The presence of native microflora is associated with increased variation of Salmonella growth among batches and portions of chicken meat and as a function of temperature. However, variation of Salmonella growth can be modeled using a 95% prediction interval (PT). Because there are no reports of predictive models for growth of Salmonella on ready-to-eat poultry meat products with native microflo...

Definition von Frankfurter Horizontale.

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat conten...

Listeria monocytogenes, a psychrotrophic foodborne pathogen, is an occasional postprocess contaminant on ready-to-eat meat (RTE) products including frankfurters. Ultraviolet C light (UVC) is an FDA-approved technology for the decontamination of food surfaces. In this study, the ability of UVC to inactivate L. monocytogenes on frankfurters that contained potassium lactate (PL) and sodium diaceta...

Listeria monocytogenes, a psychrotrophic foodborne pathogen, is a recurring postprocess contaminant on ready-to-eat meat (RTE) products, including frankfurters. Potassium lactate (PL) and sodium diacetate (SDA) are FDA-approved antimicrobials that inhibit the growth of L. monocytogenes when incorporated into the formulation of fine emulsion sausage. Flash (steam) pasteurization (FP) has been sh...