Sensory Analysis, Composition, and Instron Measurements of Turkey-Beef Breakfast Sausage

physicochemical properties and sensory evaluation of reduced fat fermented functional beef sausage

background and objective: semi-dry fermented sausages were manufactured from beef meat in three types: without starter culture (control), inoculated with lactobacillus casei and inoculated with lactobacillus paracasei. probiotic fermented sausages are safe and healthy meat products, which receive high commercial interest and growing market shares. material and methods: the physico–chemical char...

Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder

Iron deficiency is one of the 10 preventable disease risks; in Colombia are attributed 800000 deaths per year. [1]. Currently, the highest consume of iron comes from vegetables and ferrous salts in food and also consume of heme iron is low, it comes from animal sources, and its found in hemoglobin structure [2]. Iron is an integral part of hemoglobin, chemical configuration of iron is the main ...

Consumer‐orientated development of hybrid beef burger and sausage analogues

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer acceptability of different formulations of Hybrid beef burgers and pork sausages in comparison with both meat and meat-free commercial products. Ac...

Chemical Composition of different types of Sausage

langauge needs analysis of undergraduate business management and economics students

the aim of conducting this study was to investigate the foreign language learning needs of undergraduate economics students and business management students in faculties of social sciences of alzahra and azad naragh university. in the study, which was designed on the basis of a qualitative-quantitative basis using interviews and questionnaires, 146 female undergraduate business management as we...