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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). ...
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, ...
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 ...
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, ...
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 ...
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 ...