Combined effect of γ-irradiation and bacterial-fermented dextrose on microbiological quality of refrigerated pork sausages

2012 ◽  
Vol 81 (8) ◽  
pp. 1098-1102 ◽  
Author(s):  
D. Dussault ◽  
C. Benoit ◽  
M. Lacroix
Keyword(s):  
Microbiological Quality ◽  
Combined Effect ◽  
Γ Irradiation ◽  
Pork Sausages

scholarly journals Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais)

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 961
Author(s):  
Alfredo Teixeira ◽  
Rubén Domínguez ◽  
Iasmin Ferreira ◽  
Etelvina Pereira ◽  
Leticia Estevinho ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Microbiological Quality ◽  
Sodium Content ◽  
Sensory Characteristics ◽  
Meat Industry ◽  
Important Goal ◽  
Salt Consumption ◽  
Oxidation Index ◽  
Pork Sausages

Concerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.

Microbiological quality of ready to hang enteral formulas

2005 ◽  
Vol 30 (03) ◽  
Author(s):  
J Kehr ◽  
B Morales ◽  
P Contreras ◽  
L Castillo ◽  
W Aranda
Keyword(s):  
Microbiological Quality ◽  
Enteral Formulas

Impact of Raw Materials and Processing Techniques on The Microbiological Quality of Egyptian Domiati Cheese

2020 ◽  
Keyword(s):  
Raw Materials ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Plate Count ◽  
E Coli ◽  
Fresh Cheese ◽  
Processing Techniques ◽  
The Impact ◽  
Total Yeast

Domiati cheese is the most popular brand of cheese ripened in brine in the Middle East in terms of consumed quantities. This study was performed to investigate the impact of the microbiological quality of the used raw materials, the applied traditional processing techniques and ripening period on the quality and safety of the produced cheese. Three hundred random composite samples were collected from three factories at Fayoum Governorate, Egypt. Collected samples represent twenty-five each of: raw milk, table salt, calf rennet, microbial rennet, water, environmental air, whey, fresh cheese, ripened cheese & swabs from: worker hands; cheese molds and utensils; tanks. All samples were examined microbiologically for Standard Plate Count (SPC), coliforms count, Staphylococcus aureus (S. aureus) count, total yeast & mould count, presence of E. coli, Salmonellae and Listeria monocytogenes (L. monocytogenes). The mean value of SPC, coliforms, S. aureus and total yeast & mould counts ranged from (79×102 CFU/m3 for air to 13×108 CFU/g for fresh cheese), (7×102 MPN/ cm2 for tank swabs to 80×106 MPN/ml for raw milk), (9×102 CFU/g for salt to 69×106 CFU/g for fresh cheese) and (2×102 CFU/cm2 for hand swabs to 60×104 CFU/g for fresh cheese), respectively. Whereas, E. coli, Salmonella and L. monocytogenes failed to be detected in all examined samples. There were significant differences in all determined microbiological parameters (p ≤0.05) between fresh and ripened cheese which may be attributed to different adverse conditions such as water activity, pH, salt content and temperature carried out to improve the quality of the product.

Schwingungsüberlagertes Axialformen/Superimposed Oscillated Axial Forming

2020 ◽  
Vol 110 (11-12) ◽  
pp. 838-843
Author(s):  
Philipp Müller ◽  
Bernd-Arno Behrens ◽  
Sven Hübner ◽  
Hendrik Vogt ◽  
Daniel Rosenbusch ◽  
...  
Keyword(s):  
Surface Quality ◽  
Economic Importance ◽  
Combined Effect ◽  
Wird Eine ◽  
Forming Force ◽  
Forming Process ◽  
Forming Technology ◽  
Great Economic Importance ◽  
Gear Geometry

Techniken zur Steigerung der Formgebungsgrenzen in der Umformtechnik sind von hoher wirtschaftlicher Bedeutung. In dieser Arbeit wird eine Schwingungsüberlagerung im Krafthauptfluss eines Axialformprozesses zur Ausprägung einer Verzahnungsgeometrie untersucht. Die Auswirkungen der Schwingung auf die erzielbare Ausfüllung der Zahnkavitäten werden analysiert sowie die Parameter Schmierung und Oberflächengüte der Halbzeuge in ihrer kombinierten Wirkung untersucht. Es konnte eine Reduzierung der mittleren Umformkraft sowie eine Erhöhung der Formfüllung festgestellt werden. Techniques for extending the production limits in forming technology are of great economic importance. In this research, a superimposed oscillation in the main force flow of an axial forming process to form an axial gear geometry is investigated. The effects of the superimposed oscillation on the achievable form-filling of the tooth cavities are analyzed and the parameters lubrication and surface quality of the semi-finished products are investigated in their combined effect. A reduction of the averaged forming force as well as an increase of the form-filling could be achieved.

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