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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 ...
Fatty Acid Composition of Lamb Meat from different Grazing Areas of Macedonia
(Deutscher Fachverlag GmbH, Frankfurt Main, 2017)
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, ...
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) ...
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 ...
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 ...
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 ...
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 ...
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 ...
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). ...