The aim of this study was to investigate the homogeneity of the traditional dry sausages manufactured in small scale facilities from the Massif Central region in France by taking into account the diversity of the production in this area. The homogeneity was estimated by analysis of the physicochemical parameters of 6 types of traditional dry sausages chosen as representatives of the production ...

One hundred seventy-five samples of fresh pork sausage representing thirty-five different commercial brands from six different retail stores were examined for the presence of salmonellae by standard enrichment, plating, biochemical and serological techniques. Contamination levels varied from 0 to 50% among stores and from 0 to 28% among brands. Prior research implied reduced prevalence of salmo...

Software reengineering has been described as being “about as easy as reconstructing a pig from a sausage” [11]. But the development of program transformation theory, as embodied in the FermaT transformation system, has made this miraculous feat into a practical possibility. This paper describes the theory behind the FermaT system and describes a recent migration project in which over 544,000 li...

In the course of a study of the microbial flora of fresh pork sausage (Sulzbacher and McLean, 1951) a gram positive rod associated with sausage flavor deterioration was isolated repeatedly. Although this organism tentatively was identified as belonging to the genus Microbacterium, it differs sufficiently from the described species of that genus to justify the publication of a complete descripti...

Preben Alstrøm, Victor M. Egúıluz, Morten Colding-Jørgensen, Finn Gustafsson, and Niels-Henrik Holstein-Rathlou CATS, The Niels Bohr Institute, DK-2100 Copenhagen, Denmark Instituto Mediterráneo de Estudios Avanzados IMEDEA (CSIC-UIB), E-07071 Palma de Mallorca, Spain Novo Nordisk, DK-2880 Bagsvaerd, Denmark Department of Medical Physiology, The Panum Institute, DK-2200 Copenhagen, Denmark (Sep...

This work reports antimicrobial activity of oregano (Origanum vulgare) essential oil against several bacteria in sausage. The in vitro minimum inhibitory concentration (MIC) was determined for 9 selected aerobic heterotrofic bacteria. The antimicrobial activity of distinct concentrations of the essential oil on the basis of the highest MIC found was tested in a food system comprised of fresh sa...

Aim at the difficulty and low recognition rate of signature verification, this paper introduces biomimetic pattern recognition theory and applies it to the problem. According to the features of the signature samples, the coverage in the high-dimension feature space is built, one class of samples are all covered with a super-sausage neuron chain. As the radius selection of the super-sausage neur...

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...