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Journal articles on the topic 'Cooked smoked sausages'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Khimych, M. S., K. O. Rodionova, O. M. Gorobei, and A. R. Bezkorovaina. "Veterinary and sanitary evaluation of cooked smoked sausage “Moskovska” of different brands." Veterinary Medicine: inter-departmental subject scientific collection, no. 106 (November 30, 2020): 68–72. http://dx.doi.org/10.36016/vm-2020-106-12.

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The purpose of the work is to analyze the compliance of quality indicators of cooked-smoked sausage of the highest grade “Moskovska”, of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The objects of our research were samples of boiled-smoked sausage of the highest grade “Moskovska” of several domestic brands: “Alan”, “Dobrov”, “Premiia”, and “Kovbasna Stolytsia”, selected by test purchase in the retail network of Odesa. A total of 20 samples of cooked and smoked sausage were examined — 5 samples of each brand. Sampling and organoleptic evaluation of

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2

Kundieieva, Halyna, and Liudmila Martyniuk. "FEATURES OF FUNCTIONING AND DEVELOPMENT TRENDS OF RHE DOMESTIC MARKET OF SAUSAGE PRODUCTS." THEORETICAL AND APPLIED ISSUES OF ECONOMICS, no. 43 (2021): 116–27. http://dx.doi.org/10.17721/tppe.2021.43.11.

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The sausage products market is characterized as a social market, the capacity of which can serve as a sign of well-being of the country's population. The main factors of influence on the capacity of the analyzed market are indicated. The growth in value of free time and convenience of foodstuffs makes the research of peculiarities of separate sausage products market segments relevant, namely: cooked and sausage meat products; semi-smoked sausages; cooked, semi-dried, dried, raw-smoked (including "salami") sausages; smoked and baked smoked sausage products. Factor of influence on the formation

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3

Velesyk, T. A., R. M. Sachuk, B. V. Gutyj, et al. "Quality control of cooked sausages." Ukrainian Journal of Veterinary and Agricultural Sciences 4, no. 3 (2021): 42–47. http://dx.doi.org/10.32718/ujvas4-3.07.

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Despite the increased interest in the quality and safety of cooked sausages, the situation in the field of food is becoming more complicated and more threatening every year. As a result of research, it should be noted that the consumer market of the Rivne region is saturated with products of good quality, which are made mainly by mini-shops or private enterprises. When inspecting sausages, it was found that the city's stores in 2020 sold more than 50 tons of high-quality products in a wide range. These include boiled sausages, hot dogs and sausages, semi-smoked, boiled-smoked, raw-smoked, beef

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4

Khimych, M. S., K. O. Rodionova, V. Z. Salata, T. S. Matviishyn, O. M. Gorobei, and Zn B. Koreneva. "Monitoring of compliance of quality and safety of cooked smoked sausages “Servelat” with the requirements of the national standard." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 23, no. 101 (2021): 44–49. http://dx.doi.org/10.32718/nvlvet10108.

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Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of ma

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5

Iryna, VLASENKO, SEMKO Tetiana, and BANDURA Valentyna. "TECHNOLOGY OF COOKED-SMOKED SAUSAGES WITH IODIZED SALT." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 36, no. 4 (2020): 103–12. http://dx.doi.org/10.31617/tr.knute.2020(36)10.

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Background. The most effective and cost-effective method of improving the supply of micronutrients is the enrichment of consumer foods, which are the most common and consumed by all groups of adults and children. One of the means of iodine deficiency prevention is iodized salt usage. The aim of the work is to develop the recipe and substantiate the production technology of cooked smoked sausages for functional purposes with the iodized table salt usage. Materials and methods. The object of research is boiled-smoked sausage cervelat Vinnytskyi, which recipe includes iodized salt according to

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6

Dolgosheva, E. V., T. N. Romanova, R. Kh Baimishev, and L. A. Korosteleva. "The utilization of strong alcoholic beverages while processing semi-smoked sausage." IOP Conference Series: Earth and Environmental Science 954, no. 1 (2022): 012026. http://dx.doi.org/10.1088/1755-1315/954/1/012026.

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Abstract The use of strong alcohol in the processing of semi-smoked sausages is proposed in order to impart aroma and taste to ready-made sausages, as well as to expand the assortment list of manufactured products. In the course of the study, 5 variants of semi-smoked sausages were processed under the State Standard 34162-2017 “Processing semi-smoked sausages. General processing terms”. The formulations of the prototypes include balsam, liqueur, cognac and rum in the amount of 4% by bulk of unsalted raw materials. Alcohol has denaturing properties with respect to protein, accompanying meat sof

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7

Fedoseeva, N., V. Tetdoev, O. Sarsembenova, E. Sepiashvili, and V. Gribkova. "Excessive Copper Levels in Cooked Sausages: A Case Study of Local Market Products." BIO Web of Conferences 69 (2023): 03021. http://dx.doi.org/10.1051/bioconf/20236903021.

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This study aimed to assess the presence of heavy metals, specifically lead, cadmium, mercury, copper, and zinc in locally sourced sausage products, both cooked and semi-smoked. A total of 30 samples were selected from local markets and subjected to atomic absorption spectrometry for precise metal quantification. Our results indicated that the concentration of zinc (18.36 mg/kg), mercury (0.01 mg/kg), lead (0.24 mg/kg), and cadmium (0.02 mg/kg) in cooked sausage products adhered to the maximum allowable concentration (MAC) guidelines as stated by the TR TS 021/2011 “Hygienic requirements for sa

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8

Vasil'ev, Aleksandr, Elena Chumakova, and Yuriy Farinyuk. "BOILED AND SMOKED SAUSAGE MADE FROM WILD ANIMAL MEAT." Bulletin of KSAU, no. 5 (July 10, 2024): 207–15. http://dx.doi.org/10.36718/1819-4036-2024-5-207-215.

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The purpose of research is to develop a recipe, technology and evaluate the quality of boiled-smoked sausages made from the meat of wild animals (elk, wild boar). Objectives: to develop a recipe for boiled-smoked sausage from wild animal meat; to evaluate the quality characteristics of the developed sausage products; to calculate the economic efficiency of the production of boiled-smoked sausage. The object of research is three samples of boiled smoked sausage: control – compliance with the standard recipe; sample № 1 – with the addition of 60 % of the main raw material of boar meat; sample №

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9

Milicevic, D., D. Vranic, V. Koricanac, et al. "The intake of phosphorus through meat products: a health risk assessment." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012057. http://dx.doi.org/10.1088/1755-1315/854/1/012057.

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Abstract The aim of this study was to assess the dietary exposure of phosphorus in the Serbian adult population by combining individual consumption data with available data for analysed meat products. During a three years period of investigation (2018 to 2020), a total of 682 samples consisting of 425 cooked sausages and 257 smoked meat products were collected from different local retail markets across the Serbia to examine phosphorus concentrations. The mean phosphorus concentration, expressed as P2O5, varied from 4.68±0.88 g/kg to 6.05±1.30 g/kg in finely minced cooked sausages and smoked me

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10

Yana, Biletska, Perepelytsia Anna, and Bilovska Olha. "SUBSTANTIATION OF THE USE OF THE ENRICHED FLOUR MADE FROM LEGUMES IN THE PRODUCTION OF SAUSAGES." TECHNOLOGY AUDIT AND PRODUCTION RESERVES 3, no. 1(53) (2020): 39–41. https://doi.org/10.15587/2706-5448.2020.201101.

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<em>The object of research is boiled-smoked sausages made using flour from germinated soybean grains enriched with iodine and flour from germinated chickpea grains enriched with selenium. One of the problems of our time is the lack of intake of iodine and selenium in organically accessible forms along with food. In this regard, the development of new formulations that are carriers of organic forms of trace elements with organoleptic characteristics familiar to consumers is an important task.</em> <em>The study found that it is advisable to use 10 % enriched legume flour in a ratio of 1:1,

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11

Nemkov, G. G., V. I. Belousov, and S. B. Bazarbayev. "PROPERTIES OF DYNAMICS OF MICROBIOLOGICAL SEEDING OF EQUIPMENT FOR SERVING SLICING OF MEAT DELICACIES FROM BEEF MEAT." Problems of Veterinary Sanitation, Hygiene and Ecology 1, no. 2 (2020): 236–39. http://dx.doi.org/10.36871/vet.san.hyg.ecol.202002018.

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The article presents the results of microbiological control of equipment and meat products, including beef meat delicacies and sausage slices. Studies have shown that the contamination process of meat delicacies during slicing significantly increases, the twelve-hour process leads to the gradual contamination of both the container tape and the knife with mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM). So, the contamination of the QMAFAnM conveyor belt after 6 hours of operation exceeds the same indicator before the start of the shift by 150% (3.7 × 101 CFU/100 cm2 ), and

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12

Meliashchenia, A., T. Demchina, and K. Marchenko. "TECHNOLOGICAL FEATURES OF PRODUCTION OF BOILED-SMOKED SAUSAGE PRODUCTS AT THE MODERN STAGE." Topical issues of processing of meat and milk raw materials, no. 14 (December 14, 2020): 181–88. http://dx.doi.org/10.47612/2220-8755-2019-14-181-188.

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The features of the modern technological process of manufacturing boiled-smoked sausages, including depending on the method of preparation of raw meat, on the type and diameter of the shell, the presence of secondary smoking, are studied. In industrial conditions, the established optimal heat treatment modes were tested according to two schemes, depending on the presence of secondary smoking. Investigations of quality and safety indicators of manufactured samples. Based on the studies, a standard technological instruction for the manufacture of cooked smoked sausages according to t

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13

Гуринович, Галина, Galina Gurinovich, Ирина Патракова, Irina Patrakova, Леонид Кудряшов, and Leonid Kudryashov. "Study of the effect of curing mixture compositions on oxidation of lipids in meat systems." Food Processing: Techniques and Technology 48, no. 1 (2019): 31–40. http://dx.doi.org/10.21603/2074-9414-2018-1-31-40.

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Lipids are the most unstable substances that take part in oxidation process in meat and meat products. Table salt (sodium chloride) which is considered as a pro-oxidant factor has significant effect on the development of meat products oxidative deterioration. The main objective of the research was to study the effect of curing mixture compositions which have low sodium content on the intensity and dynamics of lipids oxidation process in model systems, raw meat and final products during storage. Semi-smoked sausages were taken as an example. The author studied curing mixtures in which 30% of so

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14

Yana, Biletska, Djukareva Galina, Ryzhkova Taisia, et al. "SUBSTANTIATING THE USE OF GERMINATED LEGUME FLOUR ENRICHED WITH IODINE AND SELENIUM IN THE PRODUCTION OF COOKED-SMOKED SAUSAGES." Eastern-European Journal of Enterprise Technologies 3, no. 11 (105) (2020): 46–54. https://doi.org/10.15587/1729-4061.2020.204796.

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The possibility of using flour from soybean and chickpea grains, which are germinated in solutions of mineral salts, has been considered. The feasibility of its use in the production of cooked-smoked sausages by reducing meat raw materials has been investigated. The obtained patterns will be used in the development of the technology of cooked-smoked sausage enriched with iodine and selenium, the deficit of which is observed in 17 % of the world's population. The reported study has established that all experimental samples demonstrated an improvement in the structural and rheologi

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15

SERGELIDIS (Δ. ΣΕΡΓΚΕΛΙΔΗΣ), D., A. ABRAHIM (Α. AMIN), A. SARIMVEI (Α. ΣΑΡΗΜΒΕΗ), and C. GENIGEORGIS (Κ. ΓΕΝΗΠΩΡΓΗΣ). "Microbiological hazards at several stages of production and distribution of cooked sausages." Journal of the Hellenic Veterinary Medical Society 53, no. 3 (2018): 201. http://dx.doi.org/10.12681/jhvms.15375.

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Fifty one (51) samples of several types of cooked sausage paste, prepared by two meat factories in N. Greece were examined. TPC of these samples ranged between 5,3-6,3 Log10CFU/g. Coliforms were regularly present reaching populations of 93->2.400 MPN/g and lactic acid bacteria ranged between 5-6,3 Log10CFU/g. L. monocytogenes was detected in 56 and 38,4% of the samples collected in each factory. E. coli was detected in 20 and 16,6%, and Salmonella spp in 12 and 16,6% respectively. Neither pathogens nor coliforms were detected in 51 samples of cooked sausages originated from the same pastes

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16

Petronijevic, R. B., D. Trbovic, and M. Sefer. "Effects of regular control of food colours content in meat products in Serbia." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012072. http://dx.doi.org/10.1088/1755-1315/854/1/012072.

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Abstract Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish past

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17

Popov, A. M., D. M. Popov, M. Mukhim-Zade, and N. A. Wegner. "Industrial internet of things in production of cooked smoked sausages." IOP Conference Series: Earth and Environmental Science 640, no. 7 (2021): 072003. http://dx.doi.org/10.1088/1755-1315/640/7/072003.

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18

Prica, Nadežda, Milica Živkov Baloš, Željko Mihaljev, Sandra Jakšić, and Igor Stojanov. "SODIUM CHLORIDE CONTENT IN MEAT PRODUCTS." Archives of Veterinary Medicine 6, no. 1 (2013): 71–79. http://dx.doi.org/10.46784/e-avm.v6i1.146.

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Table salt is the first food additive and its preserving eff ects are well known since long time ago. Because of its role in everyday diet, table salt is one of the fi rst products designated as “functional food”. However, it was established that excessive salt intake, i.e. sodium intake, is frequently associated with hypertension and development of a range of other diseases. Sodium chloride affects sensory and microbiological properties of meat products; however, it aff ects the human health as well. Since the current Regulation (Offi cial Gazette of the Republic of Serbia No. 31/2012) did no

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19

Milešević, Jelena, Danijela Vranić, Mirjana Gurinović, et al. "The Intake of Phosphorus and Nitrites through Meat Products: A Health Risk Assessment of Children Aged 1 to 9 Years Old in Serbia." Nutrients 14, no. 2 (2022): 242. http://dx.doi.org/10.3390/nu14020242.

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This study provides the data on dietary exposure of Serbian children to nitrites and phosphorus from meat products by combining individual consumption data with available analytical data of meat products. A total of 2603 and 1900 commercially available meat products were categorized into seven groups and analysed for nitrite and phosphorous content. The highest mean levels of nitrite content, expressed as NaNO2, were found in finely minced cooked sausages (40.25 ± 20.37 mg/kg), followed by canned meat (34.95 ± 22.12 mg/kg) and coarsely minced cooked sausages (32.85 ± 23.25 mg/kg). The EDI (est

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20

Kotelevych, V. A., and K. S. Larina. "Veterinary and sanitary evaluation of sausage products in Zhytomyr according to quality and safety indicators." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 97 (2020): 112–17. http://dx.doi.org/10.32718/nvlvet9718.

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Considering the issue of proper veterinary and sanitary control over the production of sausage products, identification of their quality and safety criteria is extremely important. The aim of our research was to carry out a comparative analysis of the quality and safety of sausage products “Miasna Hyldia” of Ltd Zhytomyr Meat Processing Plant i VTF “Marian” Ltd, which is implemented in the trade network of Zhytomyr. The research and production experiment was carried out in the conditions of the sanitary-hygienic laboratory and bacteriological laboratory of the State Institution “Zhytomyr Regio

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Romero, Mara Cristina, Ana María Romero, Mirtha Marina Doval, and Maria Alicia Judis. "Nutritional value and fatty acid composition of some traditional Argentinean meat sausages." Food Science and Technology 33, no. 1 (2013): 161–66. http://dx.doi.org/10.1590/s0101-20612013005000007.

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The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids), n-6/n-3 ratio, and CLA (conjugated linoleic acid) content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado

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22

WĘSIERSKA, EWELINA, MAŁGORZATA PASTERNAK, and KATARZYNA NIEMCZYŃSKA-WRÓBEL. "QUALITY AND TECHNOLOGICAL SUITABILITY OF MEAT FROM POLISH NATIVE BREEDS FOR THE PRODUCTION OF TRADITIONAL PORK PRODUCTS." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 30, no. 4 (2023): 24–38. http://dx.doi.org/10.15193/zntj/2023/137/469.

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Background. Organic production is identified with high quality of raw materials, health-promoting properties, and earlier – with animal welfare and sustainable development of agricultural production. Hence, the use of raw materials obtained from animals of native breeds is popular, which is associated with cultural heritage and support for local farms, especially for cattle producers. The production of salami type sausage, dry-cured bacon, dry-cured or cooked gammon, roasted ham in buckwheat or roulade of piglet, traditionally manufactured from regional meat, is also important for local author

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Ivan, Fiodorovich Gorlov* Marina Ivanovna Slozhenkina Yuri Dmitrievich Danilov Natalia Ivanovna Mosolova Elena Yurievna Zlobina Arkadii Kanurovich Natyrov. "RESEARCH OF STORAGE TERMS OF PRODUCTS FUNCTIONAL APPOINTMENT WITH ADDITION OF VEGETABLE INGREDIENT." INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES o6, no. 08 (2019): 14992–97. https://doi.org/10.5281/zenodo.3373770.

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<em>The article presents the results of a study of microbiological indicators and shelf life of finished functional products – cooked smoked sausages with the addition of a vegetable ingredient. The basis for this study was the assumption of a change in the microbiological picture of the finished product when the plant component was introduced. As is known, cereals have a greater microbiological contamination compared to raw meat. In the finished product, the complete absence of E. coli bacteria, S. aureus, pathogenic microorganisms, including Salmonella, as well as sulfite-reducing

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Slozhenkina, M. I., I. F. Gorlov, S. E. Bozhkova, K. A. Ermolova, A. E. Serkova, and V. N. Khramova. "Ham production using processed apple products." IOP Conference Series: Earth and Environmental Science 965, no. 1 (2022): 012044. http://dx.doi.org/10.1088/1755-1315/965/1/012044.

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Abstract The article analyzes the possibility and rationality of using apple processing products as food additives to increase the nutritional value of products, substantiates the expediency of using a vegetable component (apple pomace) in the technology of smoked-boiled ham products. To assess the technological potential of using apple pomace in the production of smoked-cooked sausages, experimental studies were carried out using generally accepted methods to study the basic properties of raw materials and control samples - products without the addition of powdered apple pomace, and prototype

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Montowska, Magdalena, and Anita Spychaj. "Quantification of species-specific meat proteins in cooked and smoked sausages using infusion mass spectrometry." Journal of Food Science and Technology 55, no. 12 (2018): 4984–93. http://dx.doi.org/10.1007/s13197-018-3437-y.

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LEE, MARILYN B., and STEVE STYLIADIS. "A Survey of pH and Water Activity Levels in Processed Salamis and Sausages in Metro Toronto." Journal of Food Protection 59, no. 9 (1996): 1007–10. http://dx.doi.org/10.4315/0362-028x-59.9.1007.

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Eighty-four processed (various combinations of cold-cured, cold-smoked, fermented, hot smoked, cooked, dried) salami and sausage samples from Metro Toronto were analyzed for pH and water activity (aw). Results from 62 non-heat-treated meat products were compared with previously published criteria of pH and aw for safety of shelf-stable products that require no refrigeration or thermal processing. Comparisons revealed that 31 to 82% of samples analyzed met the previously published criteria, which varied widely. Additionally, it was found that non-heat-treated products made on-site at small deli

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Agarkova, A. A., N. G. Cherepanova, E. A. Prosekova, M. A. Skorikov, and V. V. Martynov. "Experience in using histological (microstructural) and molecular methods to reveal falsification of the composition of cooked smoked sausages." Vsyo o myase, no. 5 (October 31, 2023): 50–55. http://dx.doi.org/10.21323/2071-2499-2023-5-50-55.

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Utyanov, D. A., A. V. Kulikovsky, A. S. Knyazeva, and A. A. Kurzova. "Studies on the accumulation of heterocyclic aromatic amines and D-enantiomers of amino acids in cooked-smoked sausages." Vsyo o myase, no. 5 (October 31, 2023): 56–58. http://dx.doi.org/10.21323/2071-2499-2023-5-56-58.

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Temerbayeva, M. V., Ya M. Uzakov, T. I. Uryumtsevа, and S. G. Dragoyev. "Development of Technology for the Production of Meat Products of the "Halal" Category for Functional Nutrition." Bulletin of the Innovative University of Eurasia 92, no. 4 (2023): 130–38. http://dx.doi.org/10.37788/2023-4/130-138.

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The article is devoted to the development of technology for meat products of the "Halal" category. The authors consider the main problems of the meat industry in the field of the development of meat products of the "Halal" category in accordance with the National Program "Development of meat farming for 2018-2027", as well as the peculiarities of the production of meat products of the "Halal" category in Kazakhstan. A technology for the production of sausages for frying of the "Halal" category based on minced turkey and beef meat for functional nutrition has been developed, organoleptic, physi

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Biletska, Yana, Galina Djukareva, Taisia Ryzhkova, et al. "Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages." Eastern-European Journal of Enterprise Technologies 3, no. 11 (105) (2020): 46–54. http://dx.doi.org/10.15587/1729-4061.2020.204796.

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31

Rašeta, Mladen, Ivana Branković-Lazić, Boris Mrdović, Jelena Jovanović, and Zsolt Becskei. "Ensuring the Safety of Cooked and Smoked Sausages of a Narrower Diameter, in a Cellulose Casing, by Heat Treatment." Meat Technology 64, no. 2 (2023): 453–59. http://dx.doi.org/10.18485/meattech.2023.64.2.87.

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KOSA, KATHERINE M., SHERYL C. CATES, SHAWN KARNS, SANDRIA L. GODWIN, and DELORES CHAMBERS. "Consumer Knowledge and Use of Open Dates: Results of a Web-Based Survey." Journal of Food Protection 70, no. 5 (2007): 1213–19. http://dx.doi.org/10.4315/0362-028x-70.5.1213.

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Consumers are relying increasingly on ready-to-eat (RTE) foods because they are convenient, quick, and easy. Open dates let consumers know by which date to purchase or use RTE foods for best quality. To further characterize consumer knowledge and use of open dates for specific refrigerated RTE foods (smoked seafood, cooked crustaceans, bagged salads, prewashed cut produce, soft cheeses, frankfurters, deli meats, fermented sausages, and deli salads), we conducted a nationally representative web-enabled survey (n = 2,060). Before purchasing RTE foods, 48 to 68% of respondents check open dates al

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Blažková, M., L. Karamonová, P. Rauch, and G. M Wyatt. "Enzyme-linked immunosorbent assay for general and specific detection of Listeria spp. and monocytogenes in dairy products." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S242—S245. http://dx.doi.org/10.17221/10671-cjfs.

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Bacteria of the genus Listeria are widely distributed in the environment and they frequently contaminate food. Among all species in the genus Listeria, only L. monocytogenes has been implicated in serious human illness. The other Listeria spp. are considered to be avirulent to man but they may cause a variety of disease symptoms or even death in animal. These bacteria are well equipped to survive food processing technologies. For example, they tolerate high concentrations of salt and relatively low pHs, and worst of all, they are able to multiply at refrigeration temperatures. This makes Liste

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McMillin, K. W., and A. P. Brock. "Production practices and processing for value-added goat meat,." Journal of Animal Science 83, suppl_13 (2005): E57—E68. http://dx.doi.org/10.2527/2005.8313_supple57x.

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Abstract This review discusses adding value to goat meat, with an emphasis on the properties of goat meat and processed products. Goat meat value may be increased through production practices or meat processing. Decreasing the market channel steps or distribution costs and marketing animals in uniform or consistent groups will generally increase live animal value. Processing of meat into more palatable and usable forms or providing meat at times of higher purchaser demand will usually increase the price of the meat. Age, breed, and diet influence tenderness, juiciness, and flavor, with higher

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Bukarbaev, K. M., Sh A. Abzhanova, A. Ch Katasheva, A. U. Baibekova, and A. B. Beisembayeva. "STUDY OF THE QUALITY OF COOKED SMOKED MEAT PRODUCTS." Bulletin of Shakarim University. Technical Sciences 1, no. 2(14) (2024): 160–69. http://dx.doi.org/10.53360/2788-7995-2024-2(14)-21.

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The article presents the results of research conducted to enrich the finished product with antioxidant properties using extracts of sea buckthorn, ginger, rosemary and hemp protein in the production of cookedsmoked sausage.The article presents the results of the study of physicochemical and organoleptic characteristics of cooked-smoked sausage products. One of the important indicators in determining the quality of raw materials and selecting them as raw materials for further processing are their physico-chemical properties and organoleptic characteristics. Research results were obtained to det

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Milanov, M. V., G. I. Mateva, and T. T. Stoyanchev. "Survival and growth dynamics of Listeria monocytogenes and Salmonella spp. on artificially contaminated cooked ready-to-eat meat products." BULGARIAN JOURNAL OF VETERINARY MEDICINE 25, no. 1 (2022): 147–60. http://dx.doi.org/10.15547/bjvm.2430.

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The aim of the study was to evaluate the potential of survival and growth dynamics of Listeria monocytogenes strains and Salmonella enterica subsp. enterica serovar Enteritidis and Typhimurium, inoculated artificially (individually and in mixture) on two ready-to-eat (RTE) cooked smoked meat products. For the purpose of the study 120 slices of cooked smoked sausage and 40 slices of cooked smoked loin were purchased and inoculated with the strains. Two storage temperatures were selected: 6 oC and 10 oC for 8 days. The study was performed as challenge tests in a secondary contamination scenario

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Abeyrathne, Nalaka Sandun. "Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage." Functional Foods in Health and Disease 5, no. 9 (2015): 320. http://dx.doi.org/10.31989/ffhd.v5i9.217.

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Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, however, can react with secondary or tertiary amines in meat to form carcinogenic, teratogenic and mutagenic N-nitroso compounds. Several findings have been suggested that high consumption of processed meat may increase the risk of cancer, and emphasized that dietary nitrosamines are positively associated with cancer. Lysozyme is one of the major egg proteins that have antimicrobial

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RABIE, MOHAMED A., SOHER ELSAIDY, AHMED-ADEL el-BADAWY, HASSAN SILIHA, and F. XAVIER MALCATA. "Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography." Journal of Food Protection 74, no. 4 (2011): 681–85. http://dx.doi.org/10.4315/0362-028x.jfp-10-257.

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Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest conce

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CABEDO, L., L. PICART i BARROT, and A. TEIXIDÓ i CANELLES. "Prevalence of Listeria monocytogenes and Salmonella in Ready-to-Eat Food in Catalonia, Spain." Journal of Food Protection 71, no. 4 (2008): 855–59. http://dx.doi.org/10.4315/0362-028x-71.4.855.

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Listeria monocytogenes and Salmonella are pathogenic bacteria that can contaminate food products during or after processing. Ready-to-eat (RTE) food does not undergo any treatment to ensure its safety before consumption, and therefore risk of foodborne disease must be considered if these pathogens are present in the food. To evaluate the prevalence of these pathogens in RTE food, 140 RTE fish product samples, 501 RTE meat product samples, 462 RTE dairy samples, and 123 RTE dishes and desserts, providing a total of 1,226 samples, were collected from retail stores and food industry and analyzed

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Schmidt, M. M., R. C. P. Dornelles, A. R. Vidal, et al. "Development of cooked and smoked chicken sausage with reduced sodium and fat." Journal of Applied Poultry Research 26, no. 1 (2017): 130–44. http://dx.doi.org/10.3382/japr/pfw054.

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Karamnova, N. S., S. A. Shalnova, A. D. Deev, et al. "SMOKING STATUS AND NUTRITION TYPE OF ADULT POPULATION: VARIETY OF MEALS. RESULTS FROM THE ESSE-RF STUDY." Russian Journal of Cardiology, no. 6 (July 11, 2018): 131–40. http://dx.doi.org/10.15829/1560-4071-2018-6-131-140.

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Smoking influences nutrition type and food-related behavior of the smokers.Aim. To evaluate the specifics of adult population of Russian Federation nutrition type according to smoking status.Material and methods. Analysis was done on the representative selection of nonorganized male and female population, age 25-64 y. o. (n=22258, of those males 8519, females 13698) from 13 regions of Russia. Response about 80%. Nutrition character was assessed by the rates of food items consumption with quantitative assessment in several units. Smoking status was assessed with questionnaire with selection to

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Bernyk, I. M., N. V. Novgorodska, and S. М. Ovsіenko. "Technology of the boiled-smoked sausage products is for the use of side foods of processing of oil-bearing production." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 26–34. http://dx.doi.org/10.32718/nvlvet-f10105.

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The article examines the issue of expanding the assortment of sausage products with a combined composition of raw materials, using dietary fibers with functional and technological properties that stabilize the quality of meat raw materials to create products with a functional purpose. Enriching meat products with dietary fibers is advisable to achieve specific technological goals in physiologically significant quantities. Pumpkin seed processing products are characterized as gluten-free; their use is relevant for enriching finished products with a vitamin-mineral complex. Fiber from industrial

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Voitenko, O. S., and L. G. Voitenko. "APPLICATION OF COCONUT MILK IN CHICKEN BREAST PRODUCTION TECHNOLOGY." Scientific Life 16, no. 2 (2021): 203–10. http://dx.doi.org/10.35679/1991-9476-2021-16-2-203-210.

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The article presents the results of studies that were obtained when using coconut milk in the technology of chicken breast production. Experiments were carried out at the Department of Food Technology of the Federal State Budgetary Educational Institution of Higher Education "Don State Agrarian University" in 2019-2020. An increase in the sale of meat and its products by an average of 6.3% was noticed. More than 700 items now have a meat industry. Of these, 64% is cooked sausage and about 25% raw smoked, boiled smoked and raw sausage. To achieve high-quality sausage, manufacturers use only ben

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Rabie, Mohamed A., and Abbas O. Toliba. "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage." Journal of Food Science and Technology 50, no. 6 (2011): 1165–71. http://dx.doi.org/10.1007/s13197-011-0444-7.

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Beebe, Roberta M., Eric Lay, and Sylvan Eisenberg. "Homogeneity of Meats Prepared for Analysis with a Commercial Food Processor: Collaborative Study." Journal of AOAC INTERNATIONAL 72, no. 5 (1989): 777–83. http://dx.doi.org/10.1093/jaoac/72.5.777.

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Abstract The food processor was evaluated as an alternative to the food chopper and bowl cutter for preparing meat samples for analysis in AOAC procedure 24.001. Samples of 6 meat types—cooked sausage, pork sausage, canned ham, hamburger, water-added ham, and smoked ham—were distributed to 9 laboratories for preparation using a food processor. The resulting 54 samples were sent to a USDA-accredited laboratory for analysis in triplicate for moisture, protein, and fat. Standard deviations and their 95% confidence intervals calculated for the analytical results were compared with USDA Performance

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Furlan, Valcenir Júnior Mendes, Kauan Trindade Mello, Fábio Zacouteguy Ugalde, João Pedro da Silva Cunha, Rafaela Garay Pires, and Graciela Salete Centenaro. "Sodium content in meat products: suitability to labeling and the voluntary agreements." Semina: Ciências Agrárias 42, no. 3 (2021): 1087–100. http://dx.doi.org/10.5433/1679-0359.2021v42n3p1087.

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This study was undertaken to evaluate the sodium concentration in meat products, to ascertain their appropriateness for labels and agreements set up between the Health Ministry and the Brazilian Association of Food Industries. A total of 96 meat derivative samples (italian salami, chicken pate, cooked ham, ham, sausage, bologna, tuscan sausage and smoked mixed sausage) were collected from different brands and batches. Using flame emission spectroscopy, the samples were analyzed for sodium levels based on the official methodology. It was observed that 46.9% of the companies showed values in nut

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Krasulya, O. N., A. V. Gurin, M. A. Skorikov, and E. V. Kazakova. "A cooked smoked sausage technology with the use of sonochemical effects to intensify raw material curing." Meat Industry Journal, no. 6 (2021): 37–41. http://dx.doi.org/10.37861/2618-8252-2021-06-37-41.

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Christians, David K., Thomas G. Aspelund, Scott V. Brayton, and Larry L. Roberts. "Sulfuric Acid/Hydrogen Peroxide Digestion and Colorimetric Determination of Phosphorus in Meat and Meat Products: Collaborative Study." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 22–26. http://dx.doi.org/10.1093/jaoac/74.1.22.

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Abstract Seven laboratories participated In a collaborative study of a method for determination of phosphorus in meat and meat products. Samples are digested In sulfuric acid and hydrogen peroxide; digestion Is complete In approximately 10 mln. Phosphorus Is determined by colorimetric analysis of a dilute aliquot of the sample digest. The collaborators analyzed 3 sets of blind duplicate samples from each of 6 classes of meat (U.S. Department of Agriculture classifications): smoked ham, water-added ham, canned ham, pork sausage, cooked sausage, and hamburger. The calibration curve was linear ov

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Price, Cindy G., Neil B. Webb, Wertice J. Smith, Harry M. Marks, and Aron M. Yoffe. "Comparison of Mercury and Copper Based Catalysts in the Kjeldahl Determination of Nitrogen in Meat and Meat Products: Collaborative Study." Journal of AOAC INTERNATIONAL 77, no. 6 (1994): 1542–56. http://dx.doi.org/10.1093/jaoac/77.6.1542.

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Abstract A copper catalyst for use in AOAC Method 928.08, Nitrogen in Meat, Kjeldahl Method, was subjected to a collaborative study in which it was compared to the standard mercury catalyst. Nine laboratories (including one author’s laboratory) performed blind duplicate determinations of the protein content of 4 samples from each of 6 products (ground beef, canned ham, smoked ham, pork sausage, cooked sausage, and dry cured ham). On the average, protein concentrations obtained with the copper catalyst were lower than those obtained with the mercury catalyst by approximately 1% of the protein c

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Polak, Tomaž, Mateja Lušnic Polak, Vladimir M. Tomović, Božidar Žlender, and Lea Demšar. "Characterization of the Kranjska klobasa , a traditional slovenian cooked, cured, and smoked sausage from coarse ground pork." Journal of Food Processing and Preservation 41, no. 6 (2017): e13269. http://dx.doi.org/10.1111/jfpp.13269.

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