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Fatty Acid Composition of Lamb Meat from different Grazing Areas of Macedonia
(Deutscher Fachverlag GmbH, Frankfurt Main, 2017)
The effects of pH on tyramine production in fermented sausages
(Deutscher Fachverlag GmbH, Frankfurt Main, 1999)
Three types of fermented sausages were produced using the same sausage batter but with pH adjusted to 3 different levels: (A) natural pH of sausage batter was nor altered, (B) pH was artificially decreased by adding GDL ...
Effects of replacing pork back fat with cellulose in Pariser sausages
(Deutscher Fachverlag GmbH, Frankfurt Main, 2020)
In order to evaluate the effect of cellulose fibers addition as pork back fat substitute on the quality of Pariser sausages, five groups were produced: control (Cl containing 20% back fat and products where 1/4 (EG I), 1/2 ...
Phytobiotika als Antibiotika-Ersatz in der Geflügelfleischproduktion / The effect of phytogenic feed additives on the performance, carcass traits, intestinal morphology and meat sensory properties of broilers
(Deutscher Fachverlag GmbH, Frankfurt Main, 2021)
The aim of this study was to evaluate the effect of three phytogenic
feed additives on broiler growth performance, carcass traits, intestinal
morphology and meat sensory attributes. 240 onedayold,
unsexed
Cobb500 ...
Effect of increased amounts of organic forms of selenium and vitamin E in fattening broilers on selected parameters of meat quality [Einfluss der Fütterung auf die Qualität von Broilern: Einfluss erhöhter Mengen an organischem Selen und Vitamin e in der B
(Fleischwirtschaft, 2010)
The paper examined the effects of adding a meal of organic forms of selenium broilers on meat quality of broilers. The experiment was conducted on 150 poultry Hubbard provenance divided into 3 groups. Broilers were fed ...
Qualität und Nährwert von mit Inulin und Erbsenfasern als Fettgewebe-Ersatzstoffe hergestellten Rohwürsten / Quality and nutritive value of fermented sausages produced with inulin and pea fibre as fat replacers
(Deutscher Fachverlag GmbH, Frankfurt Main, 2013)
This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers. Conventional fermented sausage (control) ...
Mikroflora und Qualität traditioneller Rohwurst Lemeški Kulen / Microflora and quality of traditional dry fermented sausage Lemeški Kulen
(Deutscher Fachverlag GmbH, Frankfurt Main, 2014)
The traditional dry fermented sausage Lemeški Kulen is produced from pork, red paprika (3-4%) and salt (2.0-2.2%) by small producers in Northern Serbia. The microbial stability of the sausage in the first and most sensitive ...
Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes [Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Ko
(Deutscher Fachverlag GmbH, Frankfurt Main, 2016)
This paper presents the results of the examination of physico-chemical, chemical, sensory and microbiological properties of functional fermented sausages enriched with probiotics and prebiotics in which a part of NaCl was ...
Reifen von Rohpökelwaren in der Vakuumverpackung Teil 1: Einfiuss auf Physiko-Chemische Eigenschaften / Ripening of dry cured pork in vakuum packaging part 1: Influence on the physico-chemical properties
(Deutscher Fachverlag GmbH, Frankfurt Main, 2007)
In this paper the physico-chemical properties of dry cured pork after drying, ripening and storage were investigated. Dry cured pork was produced by three different ways, such as: (a) curing/drying/ripening/storage in the ...
How the color of game meat should be measured
(Deutscher Fachverlag GmbH, Frankfurt Main, 2019)
The ability of a computer vision system (CVS) to evaluate game meat color was investigated by a comparison study with color measurements from a traditional colorimeter. The experiment involved five different species: quail, ...