OBJECTIVE This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). METHODS Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60%...

in this paper, we apply the laplace decomposition method to obtain a series solutions of the burgers-huxley and burgers-fisher equations. the technique is based on the application of laplace transform to nonlinear partial differential equations. the method does not need linearization, weak nonlinearity assumptions or perturbation theory and the nonlinear terms can be easily handled by using the...

Some nutrient data for beef sausages in Australia's food composition table, NUTTAB 2010, is over 25 years old and may no longer reflect the composition of this popular food. To update this, 41 retail samples of fresh beef sausages were purchased in Melbourne, Australia, in May 2015. Each purchase was analysed, uncooked, for moisture, protein and fat. Sausages were then grouped by fat content in...

This paper carries out the integration of Burgers equation by the aid of tanh method. This leads to the complex solutions for the Burgers equation, KdV–Burgers equation, coupled Burgers equation and the generalized time-delayed Burgers equation. Finally, the perturbed Burgers equation in (1+1) dimensions is integrated by the ansatz method. 2010 Elsevier Inc. All rights reserved.

A study was undertaken to determine effect of nutritional value of Melon husk (MH) and Palm oil slurry (POS) on quality of chevon obtained from West African Dwarf (WAD) goats fed finishing diets as follows: diet 1(0% MH, 0% POS); diet 2 (50% MH, 0% POS); diet 3 (0% MH, 50% POS) and diet 4 (50% MH, 50% POS), along with Panicum maximum as basal diet for all dietary treatment groups. After 60 days...

Burgers equation is a simplified form of the Navier-Stokes equation that represents the non-linear features of it. In this paper, the transient two-dimensional non-linear Burgers equation is solved using the Lattice Boltzmann Method (LBM). The results are compared with the Modified Local Crank-Nicolson method (MLCN) and exact solutions. The LBM has been emerged as a new numerical method for sol...

This paper investigates the axial unsteady flow of a generalized Burgers’ fluid with fractional constitutive equation in a circular micro-tube, in presence of a time-dependent pressure gradient and an electric field parallel to flow direction and a magnetic field perpendicular on the flow direction. The mathematical model used in this work is based on a time-nonlocal constitutive equation for s...

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was in...

The survival of inoculated in fermented sausages Listeria monocytogenes strain was studied. The sausages were prepared with and without starter cultures. The survival limits of L. monocytogenes and lactic acid bacteria (LAB) were determined as colony forming units per gram (cfu g) depending on water activity (aw) and pH on 0, 1 , 3, 5, 7, 14 and 21 days of maturation. The decreasing water activ...

Proximate composition (moisture, protein, total fat, and total ash) and textural characteristics (hardness, adhesiveness, springiness, cohesiveness, chewiness and firmness and work of shear) of cooked sausages formulated from mechanically deboned chicken meat (MDCM) with addition of chicken offal (heart, gizzard or liver) were investigated. Chicken offal replaced equal weight (15 kg) of MDCM in...