Cellulose sausage cellulose casings are used extensively in the manufacture of sausages in meat packaging. After stripping the meat, spent asings mainly contain cellulose and residual meat juice with salt, nitrate and nitrite. Disposal of spent sausage casings has serious economic nd environmental concerns for the sausage industry. This work describes bioconversion of spent cellulose casings (S...

We consider nite lattice coverings of strictly convex bodies K. For planar centrally symmetric K we characterize the nite arrangements Cn such that conv Cn Cn + K, where Cn is a subset of a covering lattice for K (which satisses some natural conditions). We prove that for a xed lattice the optimal arrangement (measured with the parametric density) is either a sausage, a socalled double sausage ...

This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC-MS/MS was applied to characterize peptides. The re...

oxidative and microbiological degradations are the main factors that determine the quality of food and the shelf life. color and moisture stability are important quality attributes that contribute to meat shelf life, salability and consumer acceptability. there is currently considerable interest in edible films coatings and natural antioxidants because of their potential to improve the quality ...

There is no accurate data on sodium intake from meat products in Croatia, nor any research on reducing salt in the Croatian autochthonous meat products has been published. Therefore, the aim of this research was to investigate acceptability of the Homemade Slavonian Sausage, traditional dry-fermented sausages, with reduced salt content as well as effects of reducing levels of NaCl in some senso...

This study evaluated the effects of sodium chloride reduction and replacement with potassium chloride or modified potassium chloride based salts using a weight or molar equivalent basis on the sensory and physico-chemical properties of pork sausage patties. Three independent replications of pork sausage patties were manufactured to compare five treatments: full sodium, reduced sodium, modified ...

Background: Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. OBJECTIVES: This study aimed to use a species-specific PCR assay for the detection of mislabeling in...

5 6 Andrew K. Benson*, Jairus R. D. David, Stefanie Evans Gilbreth, Gordon Smith, Joseph 7 Nietfeldt, Ryan Legge, Jaehyoung Kim, Rohita Sinha, Christopher E. Duncan, Junjie Ma, 8 Indarpal Singh 9 10 1 Department of Food Science and Technology, University of Nebraska 11 2 ConAgra Foods, Inc., Omaha, Nebraska 12 13