Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process. The effect of fat content and ripening time on the chemical, colour, texture parameters and sensory acceptability was studied. The fat reduction in slow fermented sausages produced an increase in the pH decline during the first stage of the process that was favoured by the higher ...

Puff pastry is a high-fat bakery product with fat playing a key role, both during the production process and in the final pastry. In this study, response surface methodology (RSM) was successfully used to evaluate puff pastry quality for the development of a fat-reduced version. The technological parameters modified included the level of roll-in fat, the number of fat layers (50-200) and the fi...

normal 0 false false false en-us x-none ar-sa microsoftinternetexplorer4 background: epidemic levels of obesity and overweight in today's world are leading to a higher number of mortality and morbidity, especially due to cardiovascular diseases (cvds). body fat distribution contributes a great amount to atherosclerosis formation and therefore increased cvd incidence. the present study used the ...

The concept of body constitution first appeared in Matiegka (1921), who suggested quantification of body components on the basis of body’s external dimensions. Since Matiegka, a whole range of other methods for body constitution assessment based on anthropometrical dimensions has been developed. Fat is the main factor of inter-intraindividual variability of the body’s constitution during an ent...

Consumers are concerned with fat consumption from meat products, and the ability to determine fat has changed with recent technological advances. The objective of this study was to predict fat percentage within marbling scores and compare 3 fat analysis procedures. Steaks (n = 119) were selected by USDA grading system using an E + V Vision Grading camera at a commercial beef plant during 1 d. T...

SUMMARY Fat graft breast reconstruction following a mastectomy is always limited by the size of the skin envelope, which affects the amount of graft that can be injected in 1 session. Because the fat graft naturally resorbs in all patients, several sessions of fat grafting are necessary. BRAVA's negative pressure causes a "reverse" expansion of the skin envelope, thus permitting more space for ...

to test the effect of culling herd life from the breeding goal function, 4 different selection indices were established as: index 1: using milk production (milk), fat percentage of milk (fat%) and rear udder height (ruh); index 2: using milk , fat% and fore teat placement (ftp), index 3: using milk, fat% and fore udder attachment (fua); and index 4: using milk, fat%, ruh, ftp and fua) under two...