Thematische Bibliographien / Pork sausage

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Auswahl der wissenschaftlichen Literatur zum Thema „Pork sausage“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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Zeitschriftenartikel zum Thema "Pork sausage"

González-Redondo, Pedro, and María Fierro-Raya. "Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers." World Rabbit Science 32, no. 1 (2024): 43–55. http://dx.doi.org/10.4995/wrs.2024.20236.

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The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organolepti

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Guntarti, Any, Mustofa Ahda, and Aprilia Kusbandari. "Determining fatty acids and halal authentication of sausage." Food Research 4, no. 2 (2019): 495–99. http://dx.doi.org/10.26656/fr.2017.4(2).261.

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Sausages are instant food that requires the halal attention for a Muslim. In general, nonhalal issues are usually associated with pig derivatives. One of the pig derivates is lard that can be analyzed using GC-MS via a transesterification catalyzed with a base catalyst like sodium methoxide 2%. This study indicated that pork sausage has different fatty acids compared with beef sausage. The pork sausage contained the dominant fatty acids such as palmitic acid (37.75%), myristic acid (22.24%), oleic acid (25.29%), and lauric acid (8.46%). Whereas, beef sausage has the dominant fatty acids of pal

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Shang, Feifei, Tetyana Kryzhska, and Zhenhua Duan. "Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 6–14. http://dx.doi.org/10.15587/1729-4061.2022.261102.

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Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This research shows that adding pork rin

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Feifei, Shang, Kryzhska Tetyana, and Duan Zhenhua. "Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage." Eastern-European Journal of Enterprise Technologies 4, no. 11 (118) (2022): 6–14. https://doi.org/10.15587/1729-4061.2022.261102.

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Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This resea

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Mazhangara, Irene Rumbidzai, Eliton Chivandi, and Ishmael Festus Jaja. "Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study." International Journal of Food Science 2022 (July 29, 2022): 1–7. http://dx.doi.org/10.1155/2022/8736932.

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There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluation was performed to investigate participant preference for the chevon sausage versus pork and beef sausages. The sausages were made from minced shoulder meat. After grilling the sausages, they were cut into 0.5 cm thick slices. There were 52 and 20 participants in the blind and nonblind sensory eval

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Hu, Hewen, Yue Li, Long Zhang, et al. "Use of Tremella as Fat Substitute for the Enhancement of Physicochemical and Sensory Profiles of Pork Sausage." Foods 10, no. 9 (2021): 2167. http://dx.doi.org/10.3390/foods10092167.

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Pork fat in sausage was replaced by tremella at different proportions during the process, and the physicochemical and sensory profiles of pork sausage were evaluated. Five recipes with the replacement proportion of 0%, 25%, 50%, 75%, and 100% tremella were manufactured, and their proximate compositions, water activities, textures, colors, water holding capacities (WHC), and amino acid compositions were investigated. The results showed that the protein, ash and moisture content, lightness, redness, and WHC of pork sausages were increased (p < 0.05), and textural profile analysis (TPA) and se

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MÜRMANN, LISANDRA, LUIS GUSTAVO CORBELLINI, ALEXANDRE ÁVILA COLLOR, and MARISA CARDOSO. "Quantitative Risk Assessment for Human Salmonellosis through the Consumption of Pork Sausage in Porto Alegre, Brazil." Journal of Food Protection 74, no. 4 (2011): 553–58. http://dx.doi.org/10.4315/0362-028x.jfp-10-339.

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A quantitative microbiology risk assessment was conducted to evaluate the risk of Salmonella infection to consumers of fresh pork sausages prepared at barbecues in Porto Alegre, Brazil. For the analysis, a prevalence of 24.4% positive pork sausages with a level of contamination between 0.03 and 460 CFU g−1 was assumed. Data related to frequency and habits of consumption were obtained by a questionnaire survey given to 424 people. A second-order Monte Carlo simulation separating the uncertain parameter of cooking time from the variable parameters was run. Of the people interviewed, 87.5% consum

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Guntarti, Any, Mustofa Ahda, and Neng Sunengsih. "Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 767–72. http://dx.doi.org/10.5219/1162.

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Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef

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Borşa (Bogdan), Alexandra Raluca, Melinda Fogarasi, Floricuța Ranga, et al. "The Use of a Powder Obtained from Rosehip Waste to Reformulate Pork Sausages: Impacts on Their Quality." Foods 14, no. 6 (2025): 1067. https://doi.org/10.3390/foods14061067.

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The powder obtained from rosehip waste can be used as an ingredient in meat products because it contains polyphenolic compounds with preservative and antioxidant effects and carotenoid compounds with a colouring effect. This study aimed to evaluate how partially replacing raw meat with this powder impacts the quality of pork sausages. Therefore, three sausage formulations (PSc-control pork sausages; PS2.7%rp-pork sausages with 2.7% powder from rosehip waste; PS5.5%rp-pork sausages with 5.5% powder from rosehip waste) were prepared and evaluated during storage from physicochemical, colour, text

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Purnomo, Nurul, Musdalifa Mansur, Angga Nugraha, Muh Ihsan A. Dagong, and Asmuddin Natsir. "Specific Species DNA Amplification as a Halal Authentication Method in Sausage Based on Genetic Markers." Jurnal Agripet 23, no. 2 (2023): 157–63. http://dx.doi.org/10.17969/agripet.v23i2.26595.

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ABSTRACT. Sausage is a processed meat food that is susceptible to counterfeiting by mixing non-halal meat, so a valid, fast and cheap halal authentication method is needed for sausages. This study aims to determine the specific species genes of Cytochrome-b in target DNA amplification as a halal authentication method in sausages. In this study, the samples used were beef sausage, chicken sausage, and pork sausage. The stages of this research consisted of DNA purification, measuring DNA quality, amplifying object DNA using Cytochrome-b, electrophoresis, and visualization of the gel documentatio

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Dissertationen zum Thema "Pork sausage"

Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the poten

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Somkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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Conceição, José Manuel Monteiro Cunha Almeida. "Prevalência dos indicadores microbiológicos oficiais efectuados em salsicha fresca no âmbito do controlo obrigatório. Uma amostragem de 2007 a 2011 em indústrias da região de Lisboa, Lezíria-Tejo e Oeste." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5333.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia Fresh sausage is considered a meat preparation, recognized as a vehicle for Salmonella and constitutes a danger to public health. The research of this pathogen is required by European Regulation (EC) 1441/2007, and its absence in 10g of the product is considered satisfactory. The regulation stated, also sets a criterion of hygiene based on the level of Escherichia coli, considered the best indicator of fecal contamination. In the first part of this study was made a summary of sanitary and hygiene features of fresh sausage

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Murmann, Lisandra. "Avaliação de risco de infecção por Salmonella sp. em consumidores de lingüiça frescal de carne suína em Porto Alegre, RS." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2008. http://hdl.handle.net/10183/12927.

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O isolamento de Salmonella enterica em suínos abatidos tem sido reportado no sul do Brasil, o que torna a carne suína uma fonte potencial de contaminação para os consumidores. Nesse contexto, o trabalho propôs estimar o risco da ocorrência de infecção alimentar pelo consumo de lingüiça frescal suína, através da análise de dados de prevalência, quantificação, cinética de crescimento e destruição e de surtos alimentares que envolveram Salmonella no Rio Grande do Sul. Das 336 amostras de lingüiça frescal de carne suína adquiridas no comércio, 24,4% apresentaram Salmonella sp. com contagens varian

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Collins, Ashley. "Quality attributes during 160 days refrigerated shelf life of a smoked, fully cooked sausage formulated with a nitrite containing pork preblend." Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20554.

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Master of Science Food Science Institute Elizabeth A. Boyle Pork preblends held for 0, 4 or 7 d were formulated into smoked sausages and analyzed for cook yield, instrumental external color, pH, salt content, proximate analysis, Warner-Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), sensory analysis and purge percentage during 0, 110, 131 and 160 d display at an average 2.65 °C under fluorescent lighting. One preblend × day of display interaction was found for b* values. On display d 0, preblend d 7 was more yellow (P < 0.05) than preblend d 0 and 4; ho

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Lobaton-Sulabo, April Shayne S. "The effects of four packaging systems and storage times on the survival of Listeria monocytogenes in shelf-stable smoked pork and beef sausage sticks and whole muscle turkey jerky." Thesis, Kansas State University, 2009. http://hdl.handle.net/2097/14081.

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Master of Science Department of Food Science Elizabeth A. E. Boyle To validate how packaging and storage reduces Listeria monocytogenes (Lm) on whole muscle turkey jerky and smoked sausage sticks, four packaging systems, including heat seal (HS), heat seal with oxygen scavenger (HSOS), nitrogen flushed with oxygen scavenger (NFOS), and vacuum (VAC), and four ambient temperature storage times were evaluated. Commercially available whole turkey jerky and pork and beef smoked sausage sticks were inoculated with Lm using a dipping or hand-massaging method, respectively. There was no inter

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Ruengwilysup, Chaowaree. "Controlling Salmonella typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in Nham, a Thai style fermented pork sausage, by lactic acid bacteria /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Figueiró, Lorane Sarmento. "Influência da redução do teor de nitrito de sódio na estabilidade oxidativa e avaliação microbiológica de linguiça suína frescal." Universidade Federal do Espírito Santo, 2013. http://repositorio.ufes.br/handle/10/5764.

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Made available in DSpace on 2016-12-23T13:50:03Z (GMT). No. of bitstreams: 1 Lorane Sarmento Figueiro.pdf: 1008536 bytes, checksum: ea7d93996858940057e5edc1322e921c (MD5) Previous issue date: 2013-08-28 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior The processing of cured meat products involves some chemical preservatives such as sodium nitrite aiming to preserve, modify sensory traits and diversify production. Addition of nitrite has been associated with a negative image as regards the health of consumers due to the formation of nitrosamine, which has led the food indust

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Kruger, Monika Francisca. "Controle de Listeria monocytogenes em lingüiça frescal refrigerada através do uso de óleo essencial de orégano e nisina." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13092006-110306/.

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Listeria monocytogenes é conhecida como um importante patógeno causador de doenças transmitidas por alimentos na última década. Apesar do número de casos por ano ser relativamente baixo, a infecção pode ser grave, com mortalidades acima de 30%. Pesquisas realizadas no Brasil relataram uma incidência de 32% em amostras de produtos cárneos, e o microrganismo foi encontrado em 80% das amostras lingüiças frescal de carne suína. Apesar dos recentes avanços nas tecnologias de controle de patógenos em alimentos, os consumidores têm procurado alimentos \"naturais\", isto é, submetidos a tratamentos me

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Scapin, Gabrielle. "AVALIAÇÃO DA ATIVIDADE ANTIOXIDANTE E ANTIMICROBIANA DO EXTRATO DE SEMENTE DE CHIA E SUA APLICAÇÃO EM LINGUIÇA FRESCAL." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/5753.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior The present study had as object verify the antioxidant activity of chia seed extracts (Sálvia hispânica) and its antioxidant effect in pork sausage. First of all, it was held the chemical composition of the chia seed. It presented high dietary fiber content, protein and lipids and low moisture content. After that, it was elaborated hydroethanolic extracts by stirring, using different ethanol concentrations and temperatures. In the extracts obtained were performed analyzes to measure total phenolic compounds, total flavonoids and an

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Bücher zum Thema "Pork sausage"

Pavičić, Željko. Kolinje i mesni specijaliteti. 3rd ed. Gospodarski list, 1997.

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Giancarlo, Roversi, Mantovano Giuseppe 1929-, Fabbri Alberto Adolfo, and Coe, Sophie D. (Sophie Dobzhansky), 1933-1994, former owner, eds. I diversi modi di usare la mortadella: Co,prese alcune nobili ricette del maestro Gioacchino Rossini. Coop. Culturale Centoggi, 1990.

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Mueller, T. G. The professional chef's book of charcuterie: Pates, terrines, timbales, galantines, sausages, and other culinary delights. CBI Book, 1987.

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Torrado, Llorenç. Els embotits a Catalunya: Una tradició, un art, una indústria. Editen FECIC, 1985.

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Sullivan, Jaclyn. What's in your hot dog? PowerKids Press, 2012.

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Donald, Chris. Viz: The porky chopper : a meaty selection of prime, beefy, lean comic cuts from Viz issues 48 to 52, with stuffing and sausages. John Brown Publishing, 1993.

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Chris, Donald, ed. Viz: The porky chopper : a meaty selection of prime, beefy lean comic cuts from Viz issues 48 to 52. With stuffing. And sausages. Old Rope Books, 1993.

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Panda. Sausage: Pork. Independently Published, 2018.

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Home sausage making. Storey Communications, 1987.

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Pork, Ham and Sausage (Ency of Creative Cooking). Olympic Marketing Corp, 1988.

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Buchteile zum Thema "Pork sausage"

Schilling, M. W., T. T. Dinh, A. J. Pham-Mondala, T. R. Jarvis, and Y. L. Campbell. "Fresh Pork Sausage." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-4-4.

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Pereira, Jorge A., Lídia Dionísio, Luis Patarata, and Teresa J. S. Matos. "Morcela de Arroz Sausage." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-18-18.

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López, Eva María Santos, Ana María Díez Maté, Isabel Jaime Moreno, et al. "Morcilla and Butifarra Sausage." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-17-17.

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Pérez-Álvarez, José Ángel, Manuel Viuda-Martos, and Juana Fernández-López. "Salchichón (Spanish Dry-Cured Sausage)." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-13-13.

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Luciano, Carla Giovana, Flávia C. Vargas, Larissa Tessaro, et al. "Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage." In Food Engineering Series. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61817-9_1.

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Campagnol, Paulo Cezar Bastianello, José M. Lorenzo, Jordana Lima da Rosa, Bibiana Alves Dos Santos, and Alexandre José Cichoski. "Bologna Sausages." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-16-16.

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Li, Chunbao, Siyuan Chang, and Cui Zhiyong. "Pork Sausages in Asia." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-6-6.

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Popova, Teodora. "Traditional Pork Sausages in Bulgaria." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-9-9.

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Rocha, Yana Jorge Polizer, Juliana Cristina Baldin, Heloísa Valarine Battagin, and Marco Antonio Trindade. "Traditional Pork Sausages in Brazil." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-10-10.

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Igor, Tomašević, Simunović Stefan, Đorđević Vesna, Djekic Ilija, and Tomović Vladimir. "Traditional Pork Sausages in Serbia." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-7-7.

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Konferenzberichte zum Thema "Pork sausage"

Keangin, Pornthip, Witchuda Srimuang, Thanaphat Niamnara, and Phadungsak Rattanadecho. "Numerical Study of Electric Field and Temperature Distribution of Fermented Pork Sausage in Domestic Microwave Oven." In 2024 2nd International Conference on Power and Renewable Energy Engineering (PREE). IEEE, 2024. https://doi.org/10.1109/pree63126.2024.10955855.

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Barretto, Andrea Carla Da Silva, Camila Vespucio Bis Souza, Marise Rodrigues Pollonio, and Ana Lúcia Barretto Penna. "Influence of fat level reduction in the drying of Italian salami." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7533.

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The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage;

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zsef Farkas, J., áva Andrássy, Judit Krommer, and Lézló Mészáros. "Elimination of Listeria from a sausage batter by HHP treatment." In Fifth International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-543.

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Birk, T., K. Müller, T. B. Hansen, and Søren Aabo. "Growth and survival of exponential and stationary phase Salmonella during sausage fermentation." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-635.

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Paukatong, Kwantawee V., and Sukun Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." In Third International Symposium on the Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1061.

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Cocan, Ileana, Monica Negrea, Ersilia Alexa, Diana Obistioiu, and Daniela Stoin. "VALORIZATION OF CHICKPEAS AS A PLANT-BASED PROTEIN IN OBTAINING PORK SAUSAGES." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022v/6.2/s25.47.

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In the context of the current trend for a healthy life, more and more emphasis is placed on the partial replacement of meat-based foods with plant-based foods. This is difficult due to the need for more consumer awareness of the benefits of rebalancing diets in favor of vegetable proteins, thereby explaining the low consumption rate of these alternative products. This work aimed to demonstrate that partially replacing meat with vegetable proteins can improve nutritional properties while maintaining high sensory properties. The use of vegetable proteins in processed meat systems is regulated in

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Boughton, C., F. C. Leonard, J. Egan, et al. "Prevalence and number of Salmonella in retail pork sausages." In Fifth International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-528.

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Morea, M., A. Matarante, F. Baruzzi, and A. Abbrescia. "Risk analysis of Bacillus spp. isolated from cured pork sausages." In Fifth International Symposium on the Epidemiology and Control of Foodborn Pathogens in Pork. Iowa State University, Digital Press, 2003. http://dx.doi.org/10.31274/safepork-180809-560.

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Rantsiou, Kalliopi, Rosalinda Urso, Giuseppe Comi, and Luca Cocolin. "Use of bacteriocin-producer Lactobacillus sakei for fermented sausages production." In Sixth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2005. http://dx.doi.org/10.31274/safepork-180809-733.

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Cocolin, Luca, Rosalinda Urso, Kalliopi Rantsiou, Carlo Cantoni, and Giuseppe Comi. "Monitoring of a starter culture for fermented sausages by molecular methods." In Sixth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2005. http://dx.doi.org/10.31274/safepork-180809-762.

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Berichte der Organisationen zum Thema "Pork sausage"

Sebranek, Joseph G., Vincent J. H. Sewalt, Kristen L. Robbins, and Terry A. Houser. Antioxidant Effectiveness of Natural Rosemary Extract in Pork Sausage. Iowa State University, 2004. http://dx.doi.org/10.31274/ans_air-180814-955.

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Laury, Angela M., and Joseph G. Sebranek. Extension of Pork Sausage Shelf Life Using Modified Atmosphere Packaging. Iowa State University, 2006. http://dx.doi.org/10.31274/ans_air-180814-994.

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Siripatrawan, Ubonratana. Active Chitosan-Based Film with Antimicrobial Property for Food Packaging Application. Chulalongkorn University, 2010. https://doi.org/10.58837/chula.res.2010.22.

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This research was aimed to develop an active film from chitosan film incorporated with green tea extract to enhance antioxidant and antimicrobial properties in order to be used for food shelf life extension. The experiments were divided into 3 parts. Firstly, chitosan-based film preparation and modification were determined. The results suggested that the optimum chitosan films could be prepared from 2% chitosan in 1% acetic acid. However, the chitosan film was brittle and had low flexibility. Mechanical property of chitosan film was modified by adding different concentrations of glycerol, as a

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Wolfer, Taylor L., Nuria C. Acevedo, Kenneth J. Prusa, Joseph G. Sebranek, and Rodrigo Tarté. Potential of Rice Bran Wax and Soybean Oil Oleogels as Pork Fat Replacements in Frankfurter-type Sausages. Iowa State University, 2018. http://dx.doi.org/10.31274/ans_air-180814-357.

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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Fu

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