Most European fermented dry sausages still follow the traditional procedures in which fermentation and ripening depend on the activities of heterogeneous microbial communities, largely dominated by lactic acid bacteria (LAB) whose contribution primarily relies on the production of organic acids and volatile compounds, and coagulase negative cocci (CNC), which are responsible for colour developm...

UNLABELLED This study was conducted to investigate the effects of chicory fiber for the replacement of fat and smoking on quality characteristics of restructured sausages. Treatments were as follows; CONTROL Pork backfat 20%, T1: Pork backfat 10% + Chicory fiber 10%, T2: CONTROL + Smoking, T3: T1 + Smoking. The addition of chicory fiber significantly reduced the moisture, fat, hardness and pH...

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot pep...

In this paper, an H-Galerkin mixed finite element method is discussed for the coupled Burgers equations. The optimal error estimates of the semi-discrete and fully discrete schemes of the coupled Burgers equation are derived. Keywords—The coupled Burgers equation; H-Galerkin mixed finite element method; Backward Euler’s method; Optimal error estimates.

There is increasing interest in meat products processed with less or no additives. This applies particularly to ‘organic’ meat products. The use of nitrite in the processing of organic meats has been discussed controversially for many years. It is a synthetic chemical with toxicological concern but because of its effect on appearance and flavour of meat products, marketing of nitrite-free sausa...

Pospiech M., Tremlová B., Renčová E., Randulová Z., Řezáčová Lukášková Z., Pokorná J. (2011): Comparison of the results of the ELISA, histochemical, and immunohistochemical detection of soya proteins in meat products. Czech J. Food Sci., 29: 471–479. This work compares the commonly used immunochemical methods for soya protein detection and alternative microscopic methods. Immunochemical methods...

In this paper, we present a new method for solving Reproducing Kernel Space (RKS) theory, and iterative algorithm for solving Generalized Burgers Equation (GBE) is presented. The analytical solution is shown in a series in a RKS, and the approximate solution u(x,t) is constructed by truncating the series. The convergence of u(x,t) to the analytical solution is also proved.

In Morocco, the consumption of meat products has experienced a sharp increase in recent years despite the presence of pathogenic bacteria due to hygiene failure. The present study was designed to determine the prevalence of Clostridium perfringens in sausages sold in Meknes city (Morocco) and to study the different factors affecting it contamination with this bacterium. To this end, 156 samples...

Sausages, produced with/without nitrite and nitrate, were fermented at 21°C (RH: 65-74%) or 8°C (RH: 75-85%). All sausages were dried until a final weight loss of 44% and analyzed for physicochemical and microbiological data. The removal of NO2 /NO3 caused an increase in lipid oxidation, although the decrease in the fermentation temperature proved to be effective in controlling the lipid oxidat...