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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 ...
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 ...
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 ...
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, ...
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 ...
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 ...
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 ...
Reifen von Rohpökelwaren in der Vakuumverpackung 2. Teil: Einfluss auf Thiobarbitursäurezahl, Aroma und Aussehen / Ripening of dry cured pork in the vakuum packaging Part 2: Influence on TBARS-number, flavour and outlook
(Fleischwirtschaft, 2007)
In this paper the TBARS-number and the flavour of dry cured pork were investigated during production and storage. Dry cured pork was produced by three different ways such as: (a) curing/drying/ripening/ storage in the air, ...
Auswirkung der Endpunkttemperatur im Inneren auf den Mineralstoffgehalt von Schweinerückenbraten / Effect of endpoint internal temperature on mineral contents of roasted pork loin
(Deutscher Fachverlag GmbH, Frankfurt Main, 2016)
The study investigated how variations in endpoint internal roasting temperatures of 51, 61, 71, 81 and 91 °C influenced mineral contents (mg/100 g WW, wet weight) of pork loin (M. longissimus thoracis et lumborum, n= 12). ...