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Journal articles on the topic 'Thai fresh pork sausage'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Dias, Rafael André Ferreira, Italmar Teodorico Navarro, Bruno Bergamo Ruffolo, Felipe Monteiro Bugni, Marcelo Viana de Castro, and Roberta Lemos Freire. "Toxoplasma gondii in fresh pork sausage and seroprevalence in butchers from factories in Londrina, Paraná State, Brazil." Revista do Instituto de Medicina Tropical de São Paulo 47, no. 4 (August 2005): 185–89. http://dx.doi.org/10.1590/s0036-46652005000400002.

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The aims of this study were to verify the presence of Toxoplasma gondii cysts in fresh pork sausage and the presence of antibodies against T. gondii in serum of workers from factories with Municipal Inspection Service, in Londrina, PR, Brazil. 149 samples of sausage were collected from eight factories and blood samples from 47 workers. We also took information about the practices that were adopted in the factories and the workers' habits that could influence the prevalence of toxoplasmosis. After bioassay in mice, 13 (8.7%) sausage samples were positive, in one of them T. gondii was isolated a

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12

BAILEY, J. S., J. Y. CHIU, N. A. COX, and R. W. JOHNSTON. "Selective Procedure for Detection of Salmonellae from Poultry and Sausage Products." Journal of Food Protection 51, no. 5 (May 1, 1988): 391–96. http://dx.doi.org/10.4315/0362-028x-51.5.391.

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The efficacy of lactose preenrichment and various selective enrichment and differential plating media were evaluated to determine the optimal procedure for detecting salmonellae from fresh chicken or frozen turkey, pork sausage, and cured chicken. Salmonellae were most frequently recovered from fresh poultry or pork sausage when samples were preenriched in lactose broth incubated at 35°C, selectively enriched in TT broth at 43°C, and streaked onto a new differential plating medium, modified lysine iron agar (MLIA/USDA). Enrichment of cured chicken in selenite brilliant green broth incubated at

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13

GONZALES-BARRON, URSULA, GRAINNE REDMOND, and FRANCIS BUTLER. "Modeling Prevalence and Counts from Most Probable Number in a Bayesian Framework: An Application to Salmonella Typhimurium in Fresh Pork Sausages." Journal of Food Protection 73, no. 8 (August 1, 2010): 1416–22. http://dx.doi.org/10.4315/0362-028x-73.8.1416.

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Prevalence and counts of Salmonella Typhimurium in fresh pork sausage packs at the point of retail were modeled by using Irish and United Kingdom retail surveys' data. A methodology for modeling a second-order distribution for the initial Salmonella concentration (λ0) in pork sausage at retail was presented considering the uncertainty originated from the most-probable-number (MPN) serial dilutions. A conditional probability of observing the tube counts given true Salmonella concentration in a contaminated pack was built from the MPN triplets of every sausage tested. A posterior distribution wa

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14

DUFFY, E. A., K. E. BELK, J. N. SOFOS, G. R. BELLINGER, A. PAPE, and G. C. SMITH. "Extent of Microbial Contamination in United States Pork Retail Products." Journal of Food Protection 64, no. 2 (February 1, 2001): 172–78. http://dx.doi.org/10.4315/0362-028x-64.2.172.

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To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing p

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15

Mohammed, Halimah O., Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, and Joseph P. Kerry. "Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages." Foods 11, no. 10 (May 23, 2022): 1522. http://dx.doi.org/10.3390/foods11101522.

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Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5%. Proximate composition, salt, water-holding (WHC), cook loss, instrumental colour analysis, texture profile analysis (TPA), and sensory analysis were examined. Protein (13.14–15.60%), moisture (52.81–55.71%), and fat (18.79–20.02%) contents of fresh pork sausages were not influenced (p > 0.05) by seaweed type or addition level. The ash content

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16

Venzor, Leila G., William B. Smith, Jolena N. Waddell, and Lea A. Kinman. "80 Effectiveness of naturally sourced mixed tocopherols as an antioxidant when compared to Bha and Bht in fresh pork sausage." Journal of Animal Science 97, Supplement_1 (July 2019): 26–27. http://dx.doi.org/10.1093/jas/skz053.058.

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Abstract Fresh ground pork products are highly susceptible to deteriorative oxidation due to high fat content and increased surface area exposure of proteins. Recent trends and health concerns among consumers have sparked interest in finding alternatives for synthetic ingredients used for preservation of commercially manufactured processed meats. The objective of this study was to compare the effectiveness of naturally sourced mixed tocopherols to a mixture of butylated hydroxylanisole (BHA) and butylated hydroxytoluene (BHT) on prevention of lipid oxidation and color stability in fresh pork s

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17

ROTA, CARMINA, JAVIER YANGÜELA, DOMINGO BLANCO, JUAN J. CARRAMIÑANA, AGUSTIN ARIÑO, and ANTONIO HERRERA. "High Prevalence of Multiple Resistance to Antibiotics in 144 Listeria Isolates from Spanish Dairy and Meat Products." Journal of Food Protection 59, no. 9 (September 1, 1996): 938–43. http://dx.doi.org/10.4315/0362-028x-59.9.938.

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The resistance to 12 commonly used antimicrobial agents of 144 foodborne isolates belonging to the genus Listeria (23 L. monocytogenes, 54 L. innocua, 66 L. seeligeri, and 1 L. welshimeri) was tested by using the agar disc-diffusion assay. The Listeria strains were isolated from dairy products (different varieties of unripened fresh and bacteria-ripened hard cheeses made from ewe's, cow's, and goat's milk) and meat products (longaniza, a type of pork sausage). A total of 84 (93%) and 54 (100%) Listeria strains isolated from cheese and pork sausage, respectively, were resistant to multiple anti

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18

VITALE, MARIA, GIOVANNI TUMINO, SAMANTA PARTANNA, STELLA LA CHIUSA, GIORGIO MANCUSO, MARIA LA GIGLIA, and VINCENZO DI MARCO LO PRESTI. "Impact of Traditional Practices on Food Safety: A Case of Acute Toxoplasmosis Related to the Consumption of Contaminated Raw Pork Sausage in Italy." Journal of Food Protection 77, no. 4 (April 1, 2014): 643–46. http://dx.doi.org/10.4315/0362-028x.jfp-13-285.

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A case of acute toxoplasmosis in an adolescent girl, almost certainly related to the consumption of raw sausage, is described. The girl suffered of fever and weakness and presented a swollen lymph node in the submandibular region. Serology analysis was positive for Toxoplasma gondii and excluded other infections. Further analysis, with avidity test and immunoblot, confirmed the acute toxoplasmosis. She reported that about a month before the appearance of the symptoms, she had eaten a piece of raw sausage while it was being prepared by her father. We analyzed sausage samples prepared from this

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19

MURANO, ELSA A., PETER S. MURANO, ROBERT E. BRENNAN, KALPANA SHENOY, and ROSANA G. MOREIRA. "Application of High Hydrostatic Pressure to Eliminate Listeria monocytogenes from Fresh Pork Sausage." Journal of Food Protection 62, no. 5 (May 1, 1999): 480–83. http://dx.doi.org/10.4315/0362-028x-62.5.480.

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Ground pork patties were inoculated separately with 109 CFU/g each of three strains of Listeria monocytogenes obtained from the National Animal Disease Center (NADC). Inoculated patties were packaged under vacuum and treated at 414 megapascals (60,000 lb/in2) for up to 60 min by high hydrostatic pressure (HHP). Survivors were determined by surface plating onto modified Oxford agar and trypticase soy agar with yeast extract, as well as by the most probable number method using Listeria enrichment broth. Average D values ranged from 1.89 to 4.17 min, depending on the strain, with the most virulen

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20

T, Nkrumah, and Akwetey WY. "Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage." International Journal of Nutrition, no. 2 (August 29, 2018): 27–34. http://dx.doi.org/10.14302/issn.2379-7835.ijn-18-2212.

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Fish meat is a common and broadly used food due to its high nutritional values yet the bones and flavour of fresh fish can be unpleasant. The unpleasant fishy flavour makes it difficult to handle and process. The fishy flavour is as a result of microbial presence and growth. Studies associated with microbial contaminations have concentrated more on the carcass. Such contaminations which affect the microbiological status of processed products can emanate from spices and other non-meat ingredients, environment, equipment and handlers. The successful application of processing/preservation technol

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21

Sánchez-Escalante, A., G. Torrescano, J. P. Camou, M. N. Ballesteros, and N. F. González-Méndez. "Utilization of applesauce in a low-fat bologna-type product Empleo del pure de manzana en la elaboración de productos del tipo mortadela." Food Science and Technology International 6, no. 5 (October 2000): 379–86. http://dx.doi.org/10.1177/108201320000600504.

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Apples ( Malus pumila ) such as Anna and Dorsett Golden are varieties with limited fresh commercial usage due to their small size, high acidity and scarce red pigmentation. However, they can be pro cessed to make applesauce that can be used as an ingredient in the elaboration of meat products. A bologna-type product was produced replacing fat with 15% applesauce ( Anna, Dorsett Golden and Golden Delicious varieties) to evaluate chemical, physical and sensory properties. Mechanically deboned turkey meat and pork shoulder was used. Ten and twenty percent of backfat and regular fat were added to

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22

HEW, CARRIE M., MAHA N. HAJMEER, THOMAS B. FARVER, HANS P. RIEMANN, JAMES M. GLOVER, and DEAN O. CLIVER. "Pathogen Survival in Chorizos: Ecological Factors." Journal of Food Protection 69, no. 5 (May 1, 2006): 1087–95. http://dx.doi.org/10.4315/0362-028x-69.5.1087.

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This study addressed health risks from ethnic sausages produced on a small scale, without inspection, in California and elsewhere. Mexican-style chorizo, a raw pork sausage that is not cured, fermented, or smoked, was contaminated experimentally in the batter with Escherichia coli O157:H7, Listeria monocytogenes, or Salmonella serotypes and stuffed into natural casings. Formulations were based on a market survey in California. Physical parameters that were controlled were pH, water activity (aw), and storage temperature. The pH was adjusted with vinegar, stabilizing at 5.0 within 24 h. Initial

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23

Pulsrikarn, Chaiwat, Anusak Kedsin, Parichart Boueroy, Peechanika Chopjitt, Rujirat Hatrongjit, Piyarat Chansiripornchai, Nipattra Suanpairintr, and Suphachai Nuanualsuwan. "Quantitative Risk Assessment of Susceptible and Ciprofloxacin-Resistant Salmonella from Retail Pork in Chiang Mai Province in Northern Thailand." Foods 11, no. 19 (September 20, 2022): 2942. http://dx.doi.org/10.3390/foods11192942.

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The adverse human health effects as a result of antimicrobial resistance have been recognized worldwide. Salmonella is a leading cause of foodborne illnesses while antimicrobial resistant (AMR) Salmonella has been isolated from foods of animal origin. The quantitative risk assessment (RA) as part of the guidelines for the risk analysis of foodborne antimicrobial resistance was issued by the Codex Alimentarius Commission more than a decade ago. However, only two risk assessments reported the human health effects of AMR Salmonella in dry-cured pork sausage and pork mince. Therefore, the objectiv

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SNYDER, HEATHER L., STEVEN E. NIEBUHR, and JAMES S. DICKSON. "Transfer of Methicillin-Resistant Staphylococcus aureus from Retail Pork Products onto Food Contact Surfaces and the Potential for Consumer Exposure." Journal of Food Protection 76, no. 12 (December 1, 2013): 2087–92. http://dx.doi.org/10.4315/0362-028x.jfp-13-143.

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Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen that has developed resistance to beta-lactam antibiotics and has been isolated at low population numbers in retail meat products. The objectives of this study were to estimate the potential transfer of MRSA from contaminated retail pork products to food contact surfaces and to estimate the potential for human exposure to MRSA by contact with those contaminated surfaces. Pork loins, bacon, and fresh pork sausage were inoculated with a four-strain mixed MRSA culture over a range of populations from approximately 4 to 8 log, vacuum

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Tran, Tan M. "A multiplex real-time PCR method for differentiation of beef, buffalo meat and pork." Journal of Agriculture and Development 18, no. 01 (February 28, 2019): 63–71. http://dx.doi.org/10.52997/jad.8.01.2019.

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The objective of this study was to optimize a multiplex real-time PCR protocol for detection of DNA of beef, buffalo meat and pork, serving for food authenticity. The optimized concentrations were 200 nM primer and 100 nM specific probe for beef/buffalo meat, and 300 nM primer and 150 nM probe for pork. The amplification was performed using initial denaturation at 50oC for 2 min, 95oC for 2 min, followed by 45 cycles of denaturation at 95oC for 15 sec, and annealing and extension at 60oC for 40 sec. This protocol had high sensitivity and specificity. The detection limit of this method was foun

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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 (April 1, 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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Martínez, Elena, José Emilio Pardo, Manuel Álvarez-Ortí, Adrián Rabadán, Arturo Pardo-Giménez, and Andrés Alvarruiz. "Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties." Foods 12, no. 4 (February 15, 2023): 828. http://dx.doi.org/10.3390/foods12040828.

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Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing the pork fat with emulsified seed oils from seeds (50%, 75%, and 100%). Commercial seeds (chia and poppy) and other seeds considered wastes from the agri-food industry (melon and pumpkin) were evaluated. Physical parameters, nutritional composition, fatty acid profile, and consumer evaluation were analyzed. The reformulated chorizos presented a softer texture but a better fatty

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Guo, Yufei, Katharine Sharp, Harvey Blackburn, Brian Richert, Kara Stewart, and Stacy M. S. Zuelly. "Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs." Foods 11, no. 15 (August 2, 2022): 2310. http://dx.doi.org/10.3390/foods11152310.

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This study examined the meat processing characteristics between Duroc-sired (DS) and heritage breed Large Black (LB) pigs fed high forage (FIB) or commercial diets (CON). Fifty pigs (DS, n = 25; LB, n = 25) were used in a 2 × 2 factorial design with breed and diet as fixed effects. Processing traits were measured for fresh bellies, bacon slices, and sausage patties. Results showed that DS bellies were longer (p < 0.001) but thinner (p = 0.026). CON bellies were longer (p = 0.005) and thicker (p < 0.001). LB bellies had decreased lean area (p < 0.001) and processing yield (p = 0.001).

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Tangkham, Wannee, and Frederick LeMieux. "The Effects of Replacing Pork Fat with Cold-Pressed Coconut Oil on the Properties of Fresh Sausage." Journal of Food Research 6, no. 6 (November 18, 2017): 83. http://dx.doi.org/10.5539/jfr.v6n6p83.

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The effects of substituting coconut oil on the chemical composition, microorganism, and sensory properties of fresh sausages were investigated. This experiment evaluated three (0, 10%, 20%) levels of cold-pressed coconut oil (CPCO) and pork fat stored at 3°C for 14 days. The following treatments: 1) control (20% pork fat: 0% CPCO), 2) 0% pork fat: 20% CPCO and 3) 10% pork fat: 10% CPCO were replicated three times. Treatments were analyzed for pH value, % moisture content, % drip loss, lipid stability (thiobarbituric acid-reactive substances TBARS), aerobic plate counts, Escherichia coli, Staph

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Gelinski, Jane Mary Lafayette Neves, César Milton Baratto, Micheli Casagrande, Tainara Padilha de Oliveira, Fernanda Megiolaro, Fabiana Andreia S. de Martini Soares, Endler Marcel Borges de Souza, Vânia Aparecida Vicente, and Gustavo Graciano Fonseca. "Control of pathogens in fresh pork sausage by inclusion of Lactobacillus sakei BAS0117." Canadian Journal of Microbiology 65, no. 11 (November 2019): 831–41. http://dx.doi.org/10.1139/cjm-2019-0136.

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A pork sausage was produced with low sodium content (1.64%) to which Lactobacillus sakei was added with the aim of developing a meat pork sausage for cooking and having technological, organoleptic, and hygienic advantages. The lactic acid bacteria (LAB) L. sakei, Lactococcus sp., and Pediococcus pentosaceus were submitted to extreme pH, temperature, and NaCl conditions. Lactobacillus sakei was used in pork sausage because of its resistance to different culture conditions and its antimicrobial potential. The food-borne pathogens Listeria monocytogenes Scott A, Enterococcus faecalis, and Staphyl

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LAMKEY, J. W., F. W. LEAK, W. B. TULEY, D. D. JOHNSON, and R. L. WEST. "Assessment of Sodium Lactate Addition to Fresh Pork Sausage." Journal of Food Science 56, no. 1 (January 1991): 220–23. http://dx.doi.org/10.1111/j.1365-2621.1991.tb08015.x.

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Guerrero Legarreta, Isabel, W. R. Usborne, and G. C. Ashton. "Effect of hot-boned pork on the keeping quality of fresh pork sausage." Meat Science 21, no. 4 (January 1987): 301–17. http://dx.doi.org/10.1016/0309-1740(87)90067-2.

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do Amaral, Deborah S., Alejandra Cardelle-Cobas, Bárbara M. S. do Nascimento, Maria J. Monteiro, Marta S. Madruga, and Maria Manuela E. Pintado. "Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life." Food & Function 6, no. 8 (2015): 2768–78. http://dx.doi.org/10.1039/c5fo00303b.

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ARIÑO, AGUSTIN A., ANTONIO HERRERA, MARIA P. CONCHELLO, and CONSUELO PÉREZ. "Hexachlorobenzene Residues in Spanish Meat Products After Cooking, Curing, and Long-term Ripening." Journal of Food Protection 55, no. 11 (November 1, 1992): 920–23. http://dx.doi.org/10.4315/0362-028x-55.11.920.

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The effect of cooking, curing, and long-term ripening on hexachlorobenzene (HCB) residues in Spanish pork meat products was investigated. Twenty pork bologna samples were analyzed before and before cooking at 80–82°C for 100 min. Twenty-six fermented dry-cured pork sausage samples were initially analyzed just before filling into natural casing and at 4-, 15-, and 30-d intervals during curing process. Thirty dry-salted cured ham samples were investigated fresh, after dry-salting for 10 d, and after 6 month ripening. HCB residues were quantitated by gas-liquid chromatography with electron captur

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Sankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra, and Warawan Wongboot. "Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand." Journal of Veterinary Research 64, no. 2 (May 27, 2020): 289–97. http://dx.doi.org/10.2478/jvetres-2020-0036.

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AbstractIntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise S. aureus strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.Material and MethodsS. aureus strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patien

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Petchsing, Urairatana, and Margy J. Woodburn. "Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)." International Journal of Food Microbiology 10, no. 3-4 (May 1990): 183–92. http://dx.doi.org/10.1016/0168-1605(90)90065-d.

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Feldsine, Philip T., Maria T. Falbo-Nelson, David L. Hustead, J. Aaronson, V. Arling, M. Baker, J. Bozzuffi, et al. "Substrate Supporting Disc Method for Confirmed Detection of Total Coliforms and E. coli in all Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 76, no. 5 (September 1, 1993): 988–1005. http://dx.doi.org/10.1093/jaoac/76.5.988.

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Abstract The Coli Complete® substrate supporting disc (SSD) method for simultaneous confirmed total coliform count and Escherichia coli determination in all foods was compared with AOAC most probable number (MPN) methods, 966.23 and 966.24. Twenty-nine laboratories participated in this collaborative study in which 6 food types were analyzed. Four food types, raw ground beef, pork sausage, raw liquid milk, and nut meats, were naturally contaminated with coliform bacteria. Two foods, dry egg and fresh frozen vegetables, were seeded with coliforms. Three food types, ground beef, raw liquid milk,

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Razmaitė, Violeta, Rūta Šveistienė, Virginija Jatkauskienė, and Artūras Šiukščius. "Pork Consumption Frequencies, Attitudes and Sensory Acceptance of Traditional Products in Lithuania." Foods 11, no. 20 (October 20, 2022): 3292. http://dx.doi.org/10.3390/foods11203292.

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Finding a niche for the wider use of local pigs highlighted the need for information about consumer attitudes regarding pork and traditional products and the acceptability of fatter meat. With the aim to ascertain pork consumption frequency and Lithuanian consumer attitudes towards traditional pork products, as well as acceptability of traditional sausages from the meat of Lithuanian White pigs, a questionnaire-based survey and consumer sensory tests were conducted. A total of 136 meat consumers participated in the study. Respondents reported that they consume fresh or processed pork from 1 to

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Fred Newman, Coleman. "Evaluation of Selected Local Spices on Sensory Characteristics of Fresh Pork Sausage." International Journal of Nutrition and Food Sciences 7, no. 1 (2018): 5. http://dx.doi.org/10.11648/j.ijnfs.20180701.12.

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Pinsirodom, Praphan, Thanawoot Parinyapatthanaboot, Ruchira Taprap, and Pensiri Kaewthong. "The in vitro scavenging ability of anthocyanin extracts from roselle calyces against reactive nitrogen species and their potential use for nitrite reduction in meat." Current Research in Nutrition and Food Science Journal 7, no. 2 (August 20, 2019): 340–49. http://dx.doi.org/10.12944/crnfsj.7.2.04.

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The in vitro scavenging ability of roselle anthocyanin extract (RAE) against reactive nitrogen species (RNS) was compared to anthocyanin extracted from black carrots and red grapes. These anthocyanin samples exhibited concentration and pH dependence on nitrite scavenging activity, with the activity decreasing as pH was increased over the range of 3.0 to 9.0. Concentration dependent activity was also observed for the nitric oxide scavenging and inhibition of peroxynitrite induced oxidation of Evans blue dyes. The potency of RNS scavenging activity for the anthocyanins tested was in the order of

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BRADFORD, D. D., D. L. HUFFMAN, W. R. EGBERT, and W. R. JONES. "Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate." Journal of Food Science 58, no. 3 (May 1993): 488–91. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04307.x.

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OSBURN, W. N., and J. T. KEETON. "Konjac Flour Gel as Fat Substitute in Low-fat Prerigor Fresh Pork Sausage." Journal of Food Science 59, no. 3 (May 1994): 484–89. http://dx.doi.org/10.1111/j.1365-2621.1994.tb05543.x.

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HUANG, MEI, ROSANA G. MOREIRA, and ELSA MURANO. "USE of HYDROSTATIC PRESSIJRE to PRODUCE HIGH QUALITY and SAFE FRESH PORK SAUSAGE." Journal of Food Processing and Preservation 23, no. 4 (October 1999): 265–84. http://dx.doi.org/10.1111/j.1745-4549.1999.tb00385.x.

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Visessanguan, Wonnop, Soottawat Benjakul, Atikorn Panya, Chonticha Kittikun, and Apinya Assavanig. "Influence of minced pork and rind ratios on physico-chemical and sensory quality of Nham – a Thai fermented pork sausage." Meat Science 69, no. 2 (February 2005): 355–62. http://dx.doi.org/10.1016/j.meatsci.2004.08.006.

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BREWER, M. SUSAN, FLOYD MCKEITH, SCOTT E. MARTIN, ANTHONY W. DALLMIER, and JACI MEYER. "Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage." Journal of Food Science 56, no. 5 (September 1991): 1176–78. http://dx.doi.org/10.1111/j.1365-2621.1991.tb04727.x.

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BRADFORD, D. D., D. L. HUFFMAN, W. R. EGBERT, and W. B. MIKEL. "Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution." Journal of Food Science 58, no. 6 (November 1993): 1245–48. http://dx.doi.org/10.1111/j.1365-2621.1993.tb06157.x.

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Dias, Francesca Silva, Carla Luiza da Silva Ávila, and Rosane Freitas Schwan. "In situ Inhibition of Escherichia coli Isolated from Fresh Pork Sausage by Organic Acids." Journal of Food Science 76, no. 9 (October 20, 2011): M605—M610. http://dx.doi.org/10.1111/j.1750-3841.2011.02401.x.

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Peckman, T., M. Martin, C. Spencer, M. Shane, Z. Callahan, B. Wiegand, and T. A. Wilmoth. "Reduced objective color in fresh ground pork and pork sausage product from barrows subjected to in utero heat stress." Meat Science 101 (March 2015): 136–37. http://dx.doi.org/10.1016/j.meatsci.2014.09.088.

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Luxananil, Plearnpis, Ruangurai Promchai, Srianant Wanasen, Sanit Kamdee, Preenapa Thepkasikul, Vethachai Plengvidhya, Wonnop Visessanguan, and Ruud Valyasevi. "Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage." International Journal of Food Microbiology 129, no. 3 (February 2009): 312–15. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.12.011.

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WANOUS, MICHAEL P., DENNIS G. OLSON, and ALLEN A. KRAFT. "Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage." Journal of Food Science 54, no. 3 (May 1989): 545–48. http://dx.doi.org/10.1111/j.1365-2621.1989.tb04646.x.

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