The individual and interactive effects of Schisandra chinensis powder (SCP) and sodium nitrite additions on color, pH, water holding capacity, residual nitrite, 2-thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, texture properties, fatty acids, amino acids and sensory evaluation of cooked pork sausages were investigated after 20 d of storage at 4°C. The powders (0, 0.5 ...

Background: Meat products may be unacceptably tough because of the high connective tissue content of meats used in their manufacture. OBJECTIVE: The aim of this study was using meat acid marination method on some physicochemical and sensory characteristics of beef burgers. METHODS: Meat was marinated in three concentrations (0.5%, 1% and 1.5%) of lactic and citric acid solutions (1:4 w/v) at 4 ...

In this paper, the modified simplest equation method is successfully implemented to find travelling wave solutions of the generalized forms $B(n,1)$ and $B(-n,1)$ of Burgers equation. This method is direct, effective and easy to calculate, and it is a powerful mathematical tool for obtaining exact travelling wave solutions of the generalized forms $B(n,1)$ and $B(-n,1)$ of Burgers equation and ...

BACKGROUND A high salt (=NaCl) intake is associated with high blood pressure, and knowledge of salt content in food and meals is important, if the salt intake has to be decreased in the general population. OBJECTIVE To determine the salt content in worksite canteen meals and fast food. DESIGN For the first part of this study, 180 canteen meals were collected from a total of 15 worksites wit...

Much of the evidence presented in this paper is based on epidemiological studies investigating associations between meat intake and health/disease outcomes. Not all studies define what is meant by meat and, where definitions are offered, they are not always the same, which can make comparisons between studies difficult. Some studies include poultry under the definition of meat, while others exc...

The identification and occurrence of tetrahydro-beta-carbolines were studied in different kinds of commercial sausages including cooked, fresh, dry-fermented, and ripened sausages, such as salamis and Spanish chorizo, salchichon, fuet, and morcilla, both smoked and unsmoked. Four compounds were identified in several sausages by high-performance liquid chromatography-mass spectrometry (HPLC-MS):...

1 Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda Agustín Escardino 7, 46980 Paterna, Valencia, Spain; e-mail: [email protected] 2 Same address ABSTRACT The actual trend in the meat industry is the development of healthy meat products with reduced fat and salt contents. In high quality products such as traditional sausages which are characterized by an absence of ferment...

The effectiveness of increasing CLA in pork products through animal dietary supplementation or direct addition in the product formulation has been studied, and the effect of grilling on dry matter and fat contents and fatty acid composition has been analysed. Sausages made with meat and back fat from pigs with CLA dietary supplementation had the highest saturated fatty acid content. Sausages fr...

There exists an extensive literature on Wiener sausages; see e.g. [25] and the references therein. Nevertheless, relatively little is known so far about the geometry of Wiener sausages due to the complex nature of their realizations. One possible description of the geometric structure of (sufficiently regular) subsets of R is given by their d + 1 intrinsic volumes or Minkowski functionals inclu...

This research investigated variation in the improvement of the texture of chicken and pork sausages induced by microbial transglutaminase (MTG). The extractability of myofibrillar proteins from these sausages as well as the ε-(γ-glutamyl)lysine (G-L) content were also investigated. MTG treatment of sausages significantly increased the breaking strength values in both meat types, especially for ...