Relevant bibliographies by topics / Thai fresh pork sausage

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Thai fresh pork sausage'

Author: Grafiati
Published: 4 June 2021
Last updated: 20 February 2023

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Journal articles on the topic "Thai fresh pork sausage"

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Torrieri, E., F. Russo, R. Di Monaco, S. Cavella, F. Villani, and F. Masi. "Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed." Food Science and Technology International 17, no. 3 (June 2011): 223–32. http://dx.doi.org/10.1177/1082013210382328.

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The shelf life of fresh Italian pork sausages packed in modified atmosphere was studied. Samples were packed using different levels of oxygen (high and low) with different levels of carbon dioxide (high-low) in the atmospheres headspace and were stored at 4 °C for 9 days. Microbial, physiochemical and sensory parameters were analyzed during storage. A consumer test was performed to determine the critical acceptability levels. Sensory data were mathematically modelled to estimate product shelf life. A first-order kinetic model and a Weibull-type model aptly described, respectively, the changes
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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 (April 1, 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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BANG, W., D. J. HANSON, and M. A. DRAKE. "Effect of Salt and Sodium Nitrite on Growth and Enterotoxin Production of Staphylococcus aureus during the Production of Air-Dried Fresh Pork Sausage†‡." Journal of Food Protection 71, no. 1 (January 1, 2008): 191–95. http://dx.doi.org/10.4315/0362-028x-71.1.191.

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Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (104 CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21°C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt]
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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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Cavalin, Paola Bianca Barbosa, Juan Josue Puño Sarmiento, Renata Katsuko Takayama Kobayashi, Gerson Nakazato, Armando Navarro Ocaña, and Tereza Cristina Rocha Moreira Oliveira. "Detection of Salmonella spp. and diarrheagenic Escherichia coli in fresh pork sausages." Semina: Ciências Agrárias 39, no. 4 (August 2, 2018): 1533. http://dx.doi.org/10.5433/1679-0359.2018v39n4p1533.

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The presence of pathogenic microorganisms in meat products may result in foodborne diseases and economic losses to their producers. Small industries in the region of Londrina, Paraná, produce sausages that are commercialized in free fairs, small markets, bars, and restaurants in the city. Although these industries are inspected by the Municipal Inspection Service of Londrina, there are no data about the pathogenic microorganisms present in these products. The objective of this study was to investigate the presence of Salmonella spp. in sausages produced and sold in the region of Londrina, Para
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FLORES, LISA M., SUSAN S. SUMNER, DIANNE L. PETERS, and ROGER MANDIGO. "Evaluation of a Phosphate To Control Pathogen Growth in Fresh and Processed Meat Products." Journal of Food Protection 59, no. 4 (April 1, 1996): 356–59. http://dx.doi.org/10.4315/0362-028x-59.4.356.

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The efficacy of a phosphate blend, Bekaplus MSP, to inhibit the growth of foodborne pathogens in fresh or processed meat products was studied. The following products and challenge microorganisms were tested: ground beef, Escherichia coli O157:H7; linked smoked sausage, Salmonella typhimurium and L. monocytogenes; cured smoked ham, S. typhimurium and L. monocytogenes; and fresh pork sausage, E. coli O157:H7. All the products were prepared with or without 0.5% phosphate, individually inoculated with the challenge microorganism (103CFU/g of meat), and stored at either 4, 12, or 20°C. There was mi
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HERRERA, ANTONIO, AGUSTIN A. ARIÑO, MARIA P. CONCHELLO, REGINA LAZARO, SUSANA BAYARRI, and CONSUELO PEREZ. "Organochlorine Pesticide Residues in Spanish Meat Products and Meat of Different Species." Journal of Food Protection 57, no. 5 (May 1, 1994): 441–44. http://dx.doi.org/10.4315/0362-028x-57.5.441.

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The level of organochlorine pesticides in 229 samples of Spanish meat and meat products of different species (lamb, pork, beef and poultry) was investigated. Chlorinated residues were quantitated by gas-liquid chromatography with electron capture detector using packed and capillary columns. Hexachlorobenzene (HCB) and hexachlorocyclohexane (HCH) were detected in all samples. In general, lamb appeared to be more heavily contaminated by HCB and HCH, which reached maximums of 178 ppb (μg/kg on a fat basis) and 505 ppb, respectively. The level of HCB averaged 49 ppb in lamb; varied between 8–18 pp
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Stefanello, Flávia Santi, Carlos Pasqualin Cavalheiro, Fernanda Luísa Ludtke, Mariana dos Santos da Silva, Leadir Lucy Martins Fries, and Ernesto Hashime Kubota. "OXIDATIVE AND MICROBIOLOGICAL STABILITY OF FRESH PORK SAUSAGE WITH ADDED SUN MUSHROOM POWDER." Ciência e Agrotecnologia 39, no. 4 (August 2015): 381–89. http://dx.doi.org/10.1590/s1413-70542015000400009.

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Consumers are becoming more aware of the toxicological implications of artificial additives in foods. Natural antioxidants, in addition to reducing the deleterious effects of lipid oxidation, are currently extremely highly valued. This study aimed to invetigate the effect of addition of sun mushroom (Agaricus blazei Murrill) powder on the oxidative and microbiological stability of pork sausage during the shelf life. This powder was used at concentrations of 0.0%, 1.0%, 2.0% and 4.0% in the sausages. Analyses of moisture, protein, ash, fat and microbiological analyses were performed on day 0. T
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LAURY, ANGELA, and JOSEPH G. SEBRANEK. "Use of Carbon Monoxide Combined with Carbon Dioxide for Modified Atmosphere Packaging of Pre- and Postrigor Fresh Pork Sausage To Improve Shelf Life." Journal of Food Protection 70, no. 4 (April 1, 2007): 937–42. http://dx.doi.org/10.4315/0362-028x-70.4.937.

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Fresh pre- and postrigor pork sausage patties were manufactured in the Iowa State University Meat Laboratory and packaged either in modified atmosphere (MAP) with 0.4% carbon monoxide (CO) and 99.6% carbon dioxide (CO2) or on foam trays overwrapped with oxygen-permeable film (OW). Packages were stored at 2 to 4°C under fluorescent lights for up to 31 days. Aerobic, anaerobic, and psychrotrophic plate counts, raw and cooked color, purge, and lipid oxidation were measured during storage. Results indicated that both pork sausage products in MAP had lower aerobic and psychrotrophic counts and less
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SCANNELL, AMALIA G. M., R. PAUL ROSS, COLIN HILL, and ELKE K. ARENDT. "An Effective Lacticin Biopreservative in Fresh Pork Sausage." Journal of Food Protection 63, no. 3 (March 1, 2000): 370–75. http://dx.doi.org/10.4315/0362-028x-63.3.370.

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Lacticin 3147 is a novel heat-stable bacteriocin, produced by Lactococcus lactis DPC 3147, that exhibits a broad-range inhibition spectrum similar to nisin. In this study, the effect of lacticin 3147 and nisin on the shelf life of fresh pork sausage and their ability to control pathogens (Clostridium perfringens DSM 756, Salmonella Kentucky AT1) and nonpathogenic Listeria innocua DPC 1770 was investigated. The following preservative regimens were evaluated, both in broth and sausage systems: (i) 450 ppm of sodium metabisulphite; (ii) 500 IU g−1 or ml−1 of nisin, (iii) 2500 arbitary units (AU)
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Dissertations / Theses on the topic "Thai fresh pork sausage"

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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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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. "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. "Development of reduced energy Thai style fresh pork sausages /." View thesis View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030404.151521/index.html.

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Thesis (M.Sc. (Hons.)) -- University of Western Sydney, 2001.<br>"Presented as a thesis for the partial fulfilment of the degree of Master of Science (Hons) ... School of Science, Food and Horticulture, College of Science, Technology and Environment, the University of Western Sydney ... July 2001" Bibliography : leaves 106-119.
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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<br>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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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<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>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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Spricigo, Denis Augusto. "Isolamento, quantificação e perfil de resistência de sorovares de Salmonella isolados de lingüiça frescal suína em Lages/SC." Universidade do Estado de Santa Catarina, 2007. http://tede.udesc.br/handle/handle/885.

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Made available in DSpace on 2016-12-08T16:24:14Z (GMT). No. of bitstreams: 1 PGCV07MA019.pdf: 374475 bytes, checksum: 5b7cf7f2d6a9a5ca65d84dd86e71af73 (MD5) Previous issue date: 2007-02-05<br>Salmonella is one of the main causes of food poisoning. In the last years, the main focus has been on meat and swine products both because of public health concerns and also because of its commercialization/exportation. Two studies were conducted in order to: 1) verify the prevalence of Salmonella serovars in fresh pork sausages commercialized in Lages, Santa Catarina and analyze its level of contaminat
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Silva, Flavia da Silveira e. "Uma perspectiva no consumo de produtos clean label a partir do desenvolvimento de uma linguiça frescal suína orgânica com óleo essencial de alecrim." Universidade do Vale do Rio dos Sinos, 2014. http://www.repositorio.jesuita.org.br/handle/UNISINOS/4320.

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Submitted by Maicon Juliano Schmidt (maicons) on 2015-07-08T14:47:54Z No. of bitstreams: 1 Flavia da Silveira e Silva.pdf: 1863286 bytes, checksum: e3e86c20d4fb6671ec643a466da27f0f (MD5)<br>Made available in DSpace on 2015-07-08T14:47:54Z (GMT). No. of bitstreams: 1 Flavia da Silveira e Silva.pdf: 1863286 bytes, checksum: e3e86c20d4fb6671ec643a466da27f0f (MD5) Previous issue date: 2014-07-30<br>Nenhuma<br>A elevada ingestão de aditivos sintéticos em produtos embutidos cárneos tem sido associada ao desenvolvimento de algumas doenças como hipertensão, doenças cardiovasculares e alguns tipo
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Books on the topic "Thai fresh pork sausage"

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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.

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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.

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Parker, Philip M. The 2007-2012 World Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage. ICON Group International, Inc., 2006.

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The 2006-2011 World Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage. Icon Group International, Inc., 2005.

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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in Japan. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in Greater China. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Fresh and Frozen Processed and Cured Pork Made into Sausage in the United States. ICON Group International, Inc., 2006.

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Book chapters on the topic "Thai fresh pork sausage"

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Schilling, M. W., T. T. Dinh, A. J. Pham-Mondala, T. R. Jarvis, and Y. L. Campbell. "Fresh Pork Sausage." In Pork, 97–125. Boca Raton: CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-4-4.

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Luciano, Carla Giovana, Flávia C. Vargas, Larissa Tessaro, Marco A. Trindade, Lucas Arantes-Pereira, Andrezza M. Fernandes, and Paulo José do A. Sobral. "Pitangueira Leaf Extracts as Alternative to Traditional Additives in Fresh Pork Sausage." In Food Engineering Series, 3–23. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-61817-9_1.

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Conference papers on the topic "Thai fresh pork sausage"

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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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