The aim of this study was to determine the multiple antibiotic resistance profiles Enterococcus spp. isolated from fermented meat products consumed in Ankara, Turkey. A total 134 were and identified 80 samples. highest prevalence enterococci food samples found sucuk (a Turkish sausage) (50%), followed by sausage (25.4%), pastirma dry-cured product) (18.6%), salami, respectively. Of a isolates, ...

abstract- today, the authenticity of meat products with less costly and desirable species has increased. therefore and considering religious, economicalor public health concerns, proper actions should be taken to prevent such frauds. in this study, real time pcr assay was applied for rapid, sensitive and specific identification and quantification of chicken tissue in meat products. specific pri...

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...

Sodium chloride (NaCl) is one of the most important food additives and it has a significant impact on sensory microbiological properties meat products. According to Regulation quality ground meat, preparations products (Official Gazette RS 50/2019), salt content in not defined. The average NaCl values these can be concluded by comparison with available experimental literature data. aim this stu...

Mould growth is not accepted on most types of North European meat products and is considered as both an economic and aesthetic problem for the producers. In order to determine the mycobiota in processing areas of fermented sausage and liver pâté, filamentous fungi were isolated from air, equipment and raw materials in the processing areas of two fermented sausage processing plants and two liver...

Abstract. Qoeroti B, Pangstuti A, Susilowati A. 2021. Application of edible film incorporated with Portulaca oleracea extract to inhibit microbiological and oxidative damage in sausages. Biodiversitas 22: 3556-3561. Environmental pollution by plastic from food packaging can be reduced applying as a biodegradable casing safe for consumption. Utilization Indonesia's biodiversity, especially pursl...

The intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, 75°C), sodium level (80 250 ppm), and frozen storage period (≤3 days 4 weeks) on residual nitrite, pigments, curing efficiency chicken sausages. results indicated that electrical conductivities samples ...

We analyze the optical caustic produced by light refracted at the curved meniscus surrounding a cylindrical rod standing partially out of a liquid-filled container. When the rod is tilted from the vertical or when light is diagonally incident, the caustic is a four-cusped astroid with two of its cusps obscured by the rod's shadow. If a portion of the flat end of the rod is raised above the wate...

Sausage is a processed food product that generally made of meat, fat, filler, water, binder and salt. Catfish source animal protein has advantages compared to other products, namely catfish which rich in lysine, leucine. Moringa leaf flour leaves are given drying, milling treatment facilitate processing into various products as fortification material with high nutrition. This study aims determi...