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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 ...
Antioxidant potential of herbs and spices in nitrite-reduced frankfurter sausages
(Deutscher Fachverlag GmbH, 2021)
Nitrites are used in meat processing as a preservative, but there is a need
to reduce their usage because of their potential harmful effects on consumers’ health. The antioxidant potential of different herbs and spices ...
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 ...
Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien / Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia
(Deutscher Fachverlag GmbH, Frankfurt Main, 2018)
Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study ...
Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten / Two different starter cultures as potential inhibitors of L monocytogenes in fermented sausages
(Deutscher Fachverlag GmbH, Frankfurt Main, 2018)
The aim of the study was to investigate the effectiveness of selected bakteriocinogenic starter cultures as potential inhibitors of Listeria monocytogenes in industrially produced raw sausages. A cocktail of four L ...
Untersuchung von rohdauerwürsten aus Serbien: Mikroflora und qualität von nach traditionellem verfahren hergestellten rohwürsten aus nordserbien / Microflora and quality of raw sausages from Northern Serbia produced according to traditional process
(Deutscher Fachverlag GmbH, Frankfurt Main, 2011)
In this paper the results of investigation of traditional raw sausages (Kulen, Sremska kobasica, and Petrovská klobása) originating from small producers of Northern Serbia are presented. Typical micro flora is growing ...
Einfluss von probiotika auf die mastleistung von Broilern / Influence of various probiotics on the fattening performances by Broifer
(Deutscher Fachverlag GmbH, Frankfurt Main, 2009)
In this paper, the influence of various probiotics on the fattening performances of Arbor Acres broilers was examined. The control group of broilers (1) fed without probiotics, and the experimental groups with feed mixtures ...
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) ...