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Relevant bibliographies by topics / Quail sausage

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Journal articles

Academic literature on the topic 'Quail sausage'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Quail sausage"

1

A., Nelis Oetavi, Khusnul Khotimah, and Elfi Anis Saati. "PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica)." Food Technology and Halal Science Journal 2, no. 1 (2019): 106. http://dx.doi.org/10.22219/fths.v2i1.12966.

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Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100

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2

F., Haslia, Adzitey F., Huda N., and Ali G.R.R. "Effect of steaming and storage time on the microbial quality of duck and quail sausages." Global Animal Science Journal (GASJ) 2, no. 1 (2015): 1209–14. https://doi.org/10.5281/zenodo.19357.

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The effects of steaming and storage time on the microbial quality of duck and quail sausages were investigated. Duck and quail sausages were either inoculated with or without pure cultures of <em>Escherichia coli, Salmonella </em>spp<em>.</em> and <em>Listeria monocytogenes</em> during preparation and analyzed microbiologically for <em>Escherichia coli </em>and<em> Salmonella </em>spp.,<em> Listeria monocytogenes,</em> total aerobic bacterial counts and coliforms on day 0, 3, 5, 7, and 10. Total aerobic bacterial counts for non-steamed inoculated and non-inoculated duck and quail sausages rang

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3

F., Haslia, Adzitey F., Huda N., and Ali G.R.R. "Effect of steaming and storage time on the microbial quality of duck and quail sausages." Global Animal Science Journal 2, no. 1 (2015): 110–16. https://doi.org/10.5281/zenodo.27220.

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The effects of steaming and storage time on the microbial quality of duck and quail sausages were investigated. Duck and quail sausages were either inoculated with or without pure cultures of <em>Escherichia coli, Salmonella </em>spp<em>.</em> and <em>Listeria monocytogenes</em> during preparation and analyzed microbiologically for <em>Escherichia coli </em>and<em> Salmonella </em>spp.,<em> Listeria monocytogenes,</em> total aerobic bacterial counts and coliforms on day 0, 3, 5, 7, and 10. Total aerobic bacterial counts for non-steamed inoculated and non-inoculated duck and quail sausages rang

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4

Bueno, Lethícia Olimpio, Dalila Lima Dinali, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos. "Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails." Poultry 4, no. 1 (2025): 5. https://doi.org/10.3390/poultry4010005.

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The growth in quail egg production presents opportunities to utilize spent laying quail meat in value-added products, thereby enhancing the poultry industry. This study aimed to develop and evaluate sausages made with quail breast meat (QBM), chicken breast meat (CBM), mechanically deboned quail meat (MDQM), and mechanically deboned chicken meat (MDCM). The poultry breast and deboned meat samples were characterized and used to prepare five sausages (S1 = 100% CBM, S2 = 100% QBM, S3 = 60% CBM + 40% MDQM, S4 = 60% QBM + 40% MDCM, and S5 = 50% MDCM + 50% MDQM). QBM exhibited a higher protein cont

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5

Purohit, Anuj S., Carla Reed, and Anand Mohan. "Development and evaluation of quail breakfast sausage." LWT - Food Science and Technology 69 (June 2016): 447–53. http://dx.doi.org/10.1016/j.lwt.2016.01.058.

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6

Nunes, Lourena Paz Soares, Francisco Das Chagas Cardoso Filho, Mikaela Lopes de Caldas, Lidiane Mota Martins, Lailana Da Paz Soares Santos, and Maria Christina Sanches Muratori. "Microbiologia de Linguiças Caseiras in natura, Refrigeradas, Assadas e Congeladas." Ensaios e Ciência: C. Biológicas, Agrárias e da Saúde 23, no. 1 (2019): 67. http://dx.doi.org/10.17921/1415-6938.2019v23n1p67-69.

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A linguiça caseira é bem aceita e comercializada em todo Brasil. Mesmo pronta para o consumo, pode apresentar alguns micro-organismos patogênicos, caracterizando possível falha no seu controle higiênico-sanitário. Este trabalho teve como objetivo averiguar as condições higiênicas e sanitárias em linguiças caseiras comercializadas em Teresina, PI, e verificar as temperaturas necessárias para inativação da microbiota existente nas linguiças. Foram utilizados dez açougues de Teresina-PI, que comercializam linguiça suína caseira, recolhendo-se amostras de 400 gramas de cada e as transportando até

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7

Mohd Fadzli Bin Nik Omar, Nik, Ahmad Syazni Kamarudin, and Nurul Huda. "Effect of Probiotics (EM-1) Addition on Quality Characteristics of Quail Meat." International Journal of Engineering & Technology 7, no. 4.43 (2018): 122–26. http://dx.doi.org/10.14419/ijet.v7i4.43.25832.

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The objective of the present study is to see the effect of probiotics (EM-1) used in animal fed as supplement on the meat quality of quails. The quails that been used in this study was from breed Cortunix japonica. Along the study, the quails were divided into four groups which are control quails and quails that feed with 1 L probiotics in different ratio concentration drinking water (mL) (1:250, 1:500, and 1:750). After 42 days, all the quails were slaughtered and then the carcass and meat yield of each groups was determined. Then, the meat undergo physicochemical and nutritional analysis. Th

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8

Amaral, Joana S., Cristina G. Santos, Vitor S. Melo, Joana Costa, M. Beatriz P. P. Oliveira, and Isabel Mafra. "Identification of duck, partridge, pheasant, quail, chicken and turkey meats by species-specific PCR assays to assess the authenticity of traditional game meat Alheira sausages." Food Control 47 (January 2015): 190–95. http://dx.doi.org/10.1016/j.foodcont.2014.07.009.

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9

De Oliveira Torres Neto, Jungley. "Reflexões Fenomenológicas sobre a Religião." Revista Eletrônica Espaço Teológico. 17, no. 32 (2023): 60–70. http://dx.doi.org/10.23925/2177-952x.2023v17i32p60-70.

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A fenomenologia da religião, como abordagem metodológica nos estudos religiosos, desempenha um papel crucial na compreensão da experiência religiosa. Diferentes autores que trabalharam a temática, como Johann Heinrich Lambert (1728-1777), Edmund Husserl (1859-1938), Pierre Daniel Chantepie de la Saussaye (1848-1920) ou Gerardus van der Leeuw (1890-1950), relacionaram a fenomenologia como algo que se mostra (was sich zeigt). Nesse sentindo, a experiência religiosa que se manifesta e/ou deixa-se luzir possibilita sua abordagem, seja ela descritiva, sistemática, comparativa ou especulativa. Igual

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10

Fitriani, Fitriani, Yuniarti Yuniarti, and Ria Ambarwati. "Acceptability of patin fish dried noodles substituted with yellow pumpkin flour in toddler wasting." Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics) 12, no. 2 (2025): 99. https://doi.org/10.21927/ijnd.2025.12(2).99-107.

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<div class="WordSection1"><p align="center"><strong>ABSTRAK</strong><strong> </strong></p><p><strong><em>Latar Belakang: </em></strong><em>Upaya penanganan masalah gizi kurang pada balita sangat penting dilakukan agar balita tidak masuk ke dalam kondisi gizi buruk dan menimbulkan masalah kesehatan yang lebih serius. Upaya pemilihan pangan lokal yang berprotein tinggi dapat ditambahkan/disubstitusi pada produk mi. Mi kering ikan patin yang disubstitusi tepung labu kuning dengan komposisi tepung labu kuning 7,5% memili

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