OBJECTIVE The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. METHODS Lamb loins (M. longissimus lumborum, n = 25) were aged at -1.5°C for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged...

The effects of thyme and rosemary on the quality characteristics of sausages during cold storage were investigated. Sausages were prepared with thyme and rosemary powder (1 and 2%) and stored for 6 weeks at 10℃. The pH was significantly decreased in sausages by addition of thyme and rosemary compared to that observed in the control before and after storage. At 4 weeks of storage, the residual n...

Traditional dry fermented sausages are manufactured without addition of starter cultures in small-scale processing units, their fermentation relying on indigenous microflora. Characterisation and control of these specific bacteria are essential for the sensory quality and the safety of the sausages. The aim of this study was to develop an autochthonous starter culture that improves safety while...

AIMS The aim of this study was to determine the proteolytic activities of Staphylococcus xylosus strains on sarcoplasmic and myofibrillar proteins in order to evaluate the suitability of selected strains as starter cultures in the processing of a dry fermented pork sausage. METHODS AND RESULTS The proteolytic activity of 27 strains of Staphylococcus xylosus on sarcoplasmic and myofibrillar pr...

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...

This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort withi...

Cold plasma has been developed to reduce microbial contamination and to improve safety of food and medical products. In addition, the technology can be used in the manufacture of sausages without addition of nitrite. To be applied in food industry commercially, the new technology should be safe and efficient. However, toxicological test of plasma-treated food is limited. Therefore, the purpose ...

In this paper, some meshless methods based on the local Newton basis functions are used to solve some time dependent partial differential equations. For stability reasons, used variably scaled radial kernels for constructing Newton basis functions. In continuation, with considering presented basis functions as trial functions, approximated solution functions in the event of spatial variable wit...

In this paper we investigate the exact peroidic wave shock solutions of the Burgers equations. Our purpose is to describe the asymptotic behavior of the solution in the cauchy problem for viscid equation with small parametr ε and to discuss in particular the case of periodic wave shock. We show that the solution of this problem approaches the shock type solution for the cauchy problem of the in...

We investigated viability of hepatitis E virus (HEV) identified in contaminated pork liver sausages obtained from France. HEV replication was demonstrated in 1 of 4 samples by using a 3-dimensional cell culture system. The risk for human infection with HEV by consumption of these sausages should be considered to be high.