Relevant bibliographies by topics / Summer Sausage

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  1. Journal articles
  2. Dissertations / Theses
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  4. Book chapters

Academic literature on the topic 'Summer Sausage'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

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Journal articles on the topic "Summer Sausage"

1

BURROWES, O. J., F. H. SCHMIDT, K. L. SMITH, and J. V. CHAMBERS. "Evaluation of Summer Sausage Manufactured Using Mixed Lactobacillus and Leuconostoc Starter Culture1." Journal of Food Protection 49, no. 4 (April 1, 1986): 280–81. http://dx.doi.org/10.4315/0362-028x-49.4.280.

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A 1:1 mixture of Leuconostoc and Lactobacillus plantarum and of L. plantarum alone were used as starter-cultures in making two batches of summer sausage. Sausage samples were evaluated for volatile flavor compounds and by sensory evaluation. Ethanol was the primary volatile flavor compound in the sausage from mixed culture while acetaldehyde predominated in the single culture sausage. Sensory evaluation indicated a significant difference (p≤0.01) between the two types of sausages with 66% of the panelists preferring sausage prepared with L. plantarum alone.
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2

BERRY, ELAINE D., MICHAEL B. LIEWEN, ROGER W. MANDIGO, and ROBERT W. HUTKINS. "Inhibition of Listeria monocytogenes by Bacteriocin-Producing Pediococcus During the Manufacture of Fermented Semidry Sausage1." Journal of Food Protection 53, no. 3 (March 1, 1990): 194–97. http://dx.doi.org/10.4315/0362-028x-53.3.194.

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A bacteriocin-producing Pediococcus species inhibitory to Listeria monocytogenes was used to manufacture fermented semidry sausage. Separate 13.6 kg batches of a commercial summer sausage formulation were inoculated to contain an initial level of 106 cells/g of Listeria monocytogenes Scott A. In each of two independent studies, an ca. 2 log10 CFU/g reduction of L. monocytogenes occurred over the fermentation period, as compared to a less than 1 log10 CFU/g reduction in sausage fermented with a non-inhibitory Pediococcus strain. Inactivation of L. monocytogenes was also observed in one study where adequate acid production did not occur (pH>5.5), indicating that bacteriocin production occurred independently of carbohydrate fermentation. Following heating to an internal temperature of 64.4°C and storage up to 2 weeks, 9 of 90 sausages sampled were positive for Listeria. Recovery was intermittent and did not indicate that the bacteriocin was effective in eliminating L. monocytogenes that had survived the heating process.
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3

Нагарокова, Dariet Nagarokova, Нестеренко, and Anton Nesterenko. "USE OF NEW TECHNOLOGIES IN SUMMER SAUSAGE PRODUCTION." Vestnik of Kazan State Agrarian University 10, no. 2 (July 14, 2015): 71–74. http://dx.doi.org/10.12737/12056.

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4

Hachemi, Amina, Safia Zenia, Mohamed Fatih Denia, Meryem Guessoum, Mohamed Mehdi Hachemi, and Khatima Ait-Oudhia. "Epidemiological study of sausage in Algeria: Prevalence, quality assessment, and antibiotic resistance of Staphylococcus aureus isolates and the risk factors associated with consumer habits affecting foodborne poisoning." August-2019 12, no. 8 (August 2019): 1240–50. http://dx.doi.org/10.14202/vetworld.2019.1240-1250.

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Aim: The first aim was to assess the quality and determine the prevalence and antibiotic susceptibility of Staphylococcus aureus contamination of raw sausage sold in ten municipalities in the Northeast of Algeria. Second, a consumer sausage purchasing survey was designed to investigate potential risk factors that have a significant association with the occurrence of foodborne poisoning among sausage consumers' behavior and its relationship with independent variables. Materials and Methods: A total of 230 butcheries from ten departments (Daira) of Algiers with more than 40 municipalities were included randomly in these studies to collect raw sausage samples and to distribute 700 structured questionnaires to meat consumers. Our two studies were conducted at the same time, between June 2016 and April 2018. Sausage samples were taken once per butchery to estimate the prevalence of S. aureus contamination and therefore deduct the quality assessment of raw sausage (Merguez) sold in Algiers, Algeria. All isolated strains were tested for their antimicrobial resistance. Furthermore, questionnaires were distributed and used to collect information on various aspects of sausage consumption and foodborne disease. The data collected were analyzed with different statistical approaches, such as the Chi-square test and the odds ratio (OR) univariable logistic model. All the risk factors were analyzed by studying their association with the occurrence of consumers who claimed to have food poisoning after consuming sausage. Results: The overall prevalence of S. aureus contamination from sausages was 25.22% (n=58/230). Over 83.33% of strains showed resistance to at least one of the antibiotics tested. The most important was for tetracycline (58%) followed by fosfomycin (33%), penicillin G (25%), and oxacillin (36%). Moreover, the multiple antibiotic resistance (MAR) index include 20 profiles with MAR >0.2. Out of the 440 meat consumers, 22.16% revealed having food poisoning after sausage consumption. The risk factors recorded were: Consumption outside of home (24.30%, OR=1.769, p=0.040), during the summer season (24.30%, OR=1.159) and during lunch (26.50%, OR=1.421). Conclusion: Our study highlights a high prevalence of S. aureus contamination in Merguez, especially in some departments of Algiers, and the high multidrug resistance of S. aureus isolates against tetracycline and oxacillin; thus, S. aureus contamination in sausage is considered a potential risk to public health. Therefore, to reduce and prevent the spread of resistant strains, robust management and monitoring of antibiotic use should be established. Therefore, it is necessary to improve the sanitation conditions and education regarding personal hygiene and change certain consumption habits of Algerian consumers to ensure food safety. Finally, it can be concluded that the application of the HACCP system is essential either in butcheries producing sausage and/or slaughterhouses. From this perspective, studies might be performed to characterize Staphylococcus spp. and S. aureus to investigate their virulence factors. Keywords: consumers, quality assessment, risk factors, sausages, Staphylococcus aureus.
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Kenijz, N. V., AA Varivoda, T. S. Bychkova, D. A. S’yanov, and I. A. Nikolaev. "The use of vegetable proteins in summer sausage production." IOP Conference Series: Earth and Environmental Science 613 (December 23, 2020): 012051. http://dx.doi.org/10.1088/1755-1315/613/1/012051.

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6

Нестеренко, Anton Nesterenko, Акопян, and Kristina Akopyan. "Study the biological value of sausage using new technology." Vestnik of Kazan State Agrarian University 9, no. 3 (December 14, 2014): 91–94. http://dx.doi.org/10.12737/6502.

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7

Rigdon, M., H. Thippareddi, C. Thomas, R. McKee, and A. Stelzleni. "High Pressure Processing Effects on All Beef Summer Sausage Quality." Meat and Muscle Biology 2, no. 2 (January 1, 2018): 106. http://dx.doi.org/10.22175/rmc2018.095.

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8

VICKERY, A. P., and R. W. ROGERS. "THE USE OF FAT REPLACERS IN FAT-FREE SUMMER SAUSAGE." Journal of Muscle Foods 13, no. 3 (August 2002): 223–38. http://dx.doi.org/10.1111/j.1745-4573.2002.tb00332.x.

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9

CALICIOGLU, MEHMET, NANCY G. FAITH, DENNIS R. BUEGE, and JOHN B. LUCHANSKY. "Viability of Escherichia coli O157:H7 in Fermented Semidry Low-Temperature-Cooked Beef Summer Sausage." Journal of Food Protection 60, no. 10 (October 1, 1997): 1158–62. http://dx.doi.org/10.4315/0362-028x-60.10.1158.

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The population of inoculated Escherichia coli O157:H7 was monitored during the manufacture and storage of a semidry beef summer sausage processed by fermentation and cooking at a low temperature by heating to an internal temperature of 130°F (54°C). The all-beef batter (11% fat and nonmeat ingredients) was inoculated with the commercial starter culture Pediococcus acidilactici HP (≥8.6 log CFU/g of batter) and a five-strain mixture of E. coli O157:H7 (≥7 log CFU/g) and then hand stuffed into 2.5-inch (64-mm) diameter fibrous casings. The sausages were fermented at an initial temperature of 85°F (29°C) to a final temperature of 105°F (41°C) over ca. 13 h at 80% relative humidity (RH) to pH 4.6 or pH 5.0. After fermentation to pH 4.6, the internal temperature of the chubs was raised to 130°F (54°C) instantaneous over 3.6 h at 60% RH. After fermentation to pH 5.0, the internal temperature of the chubs was raised to 130°F (54°C) over 3.6 h at 60% RH and the chubs were maintained under these conditions for 0, 30, or 60 min. he chubs were cold water showered for 15 min and then chilled at 39°F (4°C) for 6 h before being vacuum packaged and stored at 39°F (4°C) or 77°F (25°C) for 7 days. Regardless of the target pH, fermentation alone resulted in only a 1.39-log CFU/g decrease in pathogen numbers. However, fermentation to pH 4.6 and heating to an internal temperature of 130°F (54°C) instantaneous reduced counts of E. coli O157:H7 by ≥7.0 log units to below detection levels (<10 CFU/g). Pathogen numbers remained below levels detectable by direct plating, but viable E. coli O157:H7 cells were recovered by enrichment of samples during sausage storage at either refrigeration or abuse temperatures. In contrast, fermentation to pH 5.0 and heating to an internal temperature of 130°F (54°C) instantaneous resulted in a 3.2-log-unit decrease in counts of E. coli O157:H7. No appreciable reductions in pathogen numbers were observed thereafter following storage at either 39°F (4°C) or 77°F (25°C) for 7 days. Fermentation to pH 5.0 and heating to an internal temperature of 130°F (54°C) instantaneous followed by holding for 30 or 60 min resulted in about a 5- or 7-log reduction, respectively, in pathogen numbers. For chubs held for 30 min at 130°F (54°C), pathogen numbers decreased to 2.02 and <1.0 log CFU/g at 39°F (4°C) and 77°F (25°C), respectively, after 7 days; viable cells were only observed by enrichment after storage at 77°F (25°C). For chubs held for 60 min at 130°F (54°C), pathogen numbers remained below levels detectable by direct plating, but viable cells were recoverable by enrichment after 7 days at both storage temperatures. These data will be useful guidelines to manufacturers for developing processing conditions to further ensure the safety of this category of fermented sausages relative to food-borne pathogens such as serotype O157:H7 strains of E. coli.
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10

COLLINS-THOMPSON, D. L., C. CALDERON, and W. R. USBORNE. "Nisin Sensitivity of Lactic Acid Bacteria Isolated from Cured and Fermented Meat Products." Journal of Food Protection 48, no. 8 (August 1, 1985): 668–70. http://dx.doi.org/10.4315/0362-028x-48.8.668.

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Thirty strains of lactic acid bacteria from different meat sources (bologna, summer sausage, thurlinger sausage, chicken loaf and bacon) were tested for nisin sensitivity. The maximum concentration of nisin permitting growth for 20 strains was 50 IU/ml. Lactobacilli classified as atypical were sensitive to <5 IU nisin/ml. These strains could not be induced to increase resistance by five transfers to media with increased nisin concentrations. The ten strains with the higher resistance to nisin were checked for nisinase activity. One strain, Lactobacillus brevis, showed weak nisinase activity and the rest were negative.
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Dissertations / Theses on the topic "Summer Sausage"

1

Jung, Hoon. "Effects of Micrococci on Improving Sensory Acceptability of Mutton Summer Sausage." DigitalCommons@USU, 1986. https://digitalcommons.usu.edu/etd/5331.

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The effects of micrococci on sensory characteristics of different batches of summer sausages were determined. Sixty four salt-tolerant indigenous isolates were selected from beef or mutton treated with 1.5 or 3.0% sodium chloride and 120 ppm sodium nitrite, and held at 5 or 10 C for 5 days. These isolates (61/64) were identified as staphylococci and micrococci. Summer sausages were made from several lamb, ewe, and ram carcasses which were hand deboned and blended after grinding to contain 22% fat. Six summer sausage treatments were prepared using two different sources of commercial starter cultures including Micrococcus species or Micrococcus varians and Lactobacillus plantarum, an indigenous Micrococcus isolate, a microbial lipase, or encapsulated lactic acid. Three sensory panel sessions rated these products for consumer acceptability. Sensory panel results indicated that starter culture treatments did not improve sensory characteristics of the summer sausage over the treatment containing encapsulated lactic acid. Lipase addition caused a general reduction in sensory panel ratings for flavor, texture, appearance, and overall acceptability of the summer sausage (p = 0.05).
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2

Essiaw-Quayson, Robert M. "Effects of Starter Cultures on Short-to Medium-Chain Free Fatty Acid Content and Sensory Properties of Mutton Summer Sausage." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5336.

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The effects of starter cultures on short- to medium-chain free fatty acid contents am sensory attributes of different batches of summer sausages were determined. The summer sausages were from range ram mutton, and formulated after grinding to contain 23% fat. Commercial starter cultures from different sources, including Micrococcus varians or Micrococcus species and Lactobacillus plantarum, commercial microbial lipase, an indigenous Micrococcus isolate or encapsulated lactic acid were used to prepare the summer sausages. Three batches were made, each batch receiving six different treatments. Three consumer panels evaluated the sausages for acceptability and a trained screened panel evaluated the products using the flavor profile test. Encapsulated lactic acid treatment significantly improved the sensory acceptability of the sausages. Presence of mutton flavor was not detected in indigenous Micrococcus isolate and L. plantarum treatment. Gas chromatography was used to quantify all short- to medium-chain fatty acids from the sausages. Common fatty acids, C6 through C12, were identified by retention data. Increased C6 and C8 levels due to addition of lipase were associated with increase in mutton and rancidity flavors of the product. The relationships among the level of major fatty acids and the sensory parameters were mostly negative.
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3

Baccus-Taylor, Gail. "The development and microbiological evaluation of chicken summer sausages." 1992. http://catalog.hathitrust.org/api/volumes/oclc/28288053.html.

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Books on the topic "Summer Sausage"

1

Nuckles, Rodney Owen. Dry acid whey acidulation of summer sausage. 1985.

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Book chapters on the topic "Summer Sausage"

1

Kiddey, Rachael. "Homelessness in a Global Historical Context." In Homeless Heritage. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780198746867.003.0008.

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One afternoon in late summer of 2010 I was walking home from the shops when I bumped into Punk Paul. ‘Hungry?’ He joked in his thick West Yorkshire accent, gesturing to my bags full of bread, salad, sausages, and wine. ‘I’m having a BBQ at my flat with some friends. Do you want to come?’ Paul eagerly took a few bags from me and we began to the short walk up the hill to where I lived in Bristol. By then I had known him for almost two and a half years. We trusted one another. As we entered the flat, we were first greeted by my dogs, Joey and Pea. Both dogs wagged cheerfully before diving nose first into the bags that we were carrying. ‘Get out of there!’ Paul said gently to the dogs. They knew him from fieldwork. As I started to unpack the shopping, Paul sat cross-legged on the floor, stroking the dogs so that they settled down beside him. ‘Are you any good at making burgers?’ I asked Paul, slapping beef mince and onions onto the kitchen worktop. ‘Can I put some music on? I can’t work wi’out music,’ he said. I tossed him my phone. ‘What the fuck am I supposed to do wi’ that?’ ‘It has music on it!’ I laughed, taking back the phone and flicking to the music library. I gave it to Paul so that he could choose what we listened to and we spent the next hour or so chopping vegetables, dressing leaves and making burgers to Nobody’s Heroes by Stiff Little Fingers. Friends arrived, we barbecued, and, as it got later, one friend put her little girl to sleep in my bed. Paul came to the door of the bedroom where I was reading the little girl a story. ‘Marmite!’ I heard him say my name in a loud whisper. ‘Thanks for your hospitality mate but I’ve got to get going now.’ I went to the door. ‘Everything OK, Paul?’
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