scholarly journals Effects of different frozen temperatures of pork meat batter on quality characteristics of reduced-sodium pork sausages using pre-rigor muscle

2022 ◽  
Author(s):  
Geon Ho Kim ◽  
Koo Bok Chin
Keyword(s):  
Quality Characteristics ◽  
Pork Meat ◽  
Pork Sausages ◽  
Meat Batter

scholarly journals The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 635 ◽  
Author(s):  
Sasa Novakovic ◽  
Ilija Djekic ◽  
Anita Klaus ◽  
Jovana Vunduk ◽  
Vesna Djordjevic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Quality Characteristics ◽  
Control Group ◽  
Refrigerated Storage ◽  
Mesophilic Bacteria ◽  
Chilled Storage ◽  
Negative Effect ◽  
Pork Sausages ◽  
Microbiological Properties

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

scholarly journals  Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages

2011 ◽  
Vol 29 (No. 6) ◽  
pp. 647-653 ◽  
Author(s):  
P. Králík ◽  
H. Přikrylová Vondrušková ◽  
I. Slaná ◽  
M. Morávková ◽  
I. Pavlík
Keyword(s):  
Mycobacterium Avium ◽  
Mycobacterium Avium Subsp ◽  
Pork Meat ◽  
Pork Sausages

We assessed the survival of Mycobacterium avium subsp. hominissuis (MAH) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of storage of such sausages at &ndash;20&deg;C for three months on MAH viability and to compare assessment of MAH viability/presence by culture and qPCR. Three isolates of MAH were inoculated into the sausage mixture at concentrations of 10<sup>6</sup> CFU per gram of meat and cold smoked at 40&deg;C for 12 h or hot smoked at 70&deg;C for 6 hours. MAH survived the cold smoking procedure without any significant decrease in viable MAH CFU counts; no viable MAH were detected in the hot smoked sausages. The storage of sausages at &ndash;20&deg;C caused a decrease in viable MAH counts of about 1 to 3 log<sub>10</sub>. Absolute MAH counts determined by qPCR were not significantly reduced by the storage or smoking. The presence of viable MAH in sausages after the cold smoking should be considered as a risk for immunodeficient individuals and children. &nbsp;

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

Meat Science ◽  
2009 ◽  
Vol 83 (2) ◽  
pp. 209-217 ◽  
Author(s):  
F. Fernández-Martín ◽  
I. López-López ◽  
S. Cofrades ◽  
F. Jiménez Colmenero
Keyword(s):  
Olive Oil ◽  
Pork Meat ◽  
Animal Fat ◽  
Meat Batter

scholarly journals Effect of Adding Levels of Rice Bran Fiber on the Quality Characteristics of Ground Pork Meat Product

2008 ◽  
Vol 28 (3) ◽  
pp. 319-326 ◽  
Author(s):  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Doo-Jeong Han ◽  
Hack-Youn Kim ◽  
Mi-Ai Lee ◽  
...  
Keyword(s):  
Rice Bran ◽  
Meat Product ◽  
Quality Characteristics ◽  
Pork Meat ◽  
Ground Pork

scholarly journals Quality Characteristics and Free Amino Acid Content of Seasoning Pork Meat Aged by Red Wine

2011 ◽  
Vol 21 (1) ◽  
pp. 74-80 ◽  
Author(s):  
Kyung-Suk Park ◽  
Kyung-Soo Lee ◽  
Hyun-Sook Park ◽  
Young-Jun Choi ◽  
Se-Ju Kang ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Red Wine ◽  
Amino Acid Content ◽  
Quality Characteristics ◽  
Pork Meat ◽  
Free Amino Acid Content

scholarly journals Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

2015 ◽  
Vol 35 (5) ◽  
pp. 597-603 ◽  
Author(s):  
Yun-Sang Choi ◽  
Su-Kyung Ku ◽  
Jong-Dae Park ◽  
Hee-Ju Kim ◽  
Aera Jang ◽  
...  
Keyword(s):  
Meat Products ◽  
Quality Characteristics ◽  
Pork Meat ◽  
Binding Agent ◽  
Drying Condition

scholarly journals Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

2012 ◽  
Vol 25 (10) ◽  
pp. 1493-1498 ◽  
Author(s):  
Cunliu Zhou ◽  
Lin Zhang ◽  
Hui Wang ◽  
Conggui Chen
Keyword(s):  
Quality Characteristics ◽  
Pork Sausages
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