140 related articles for article (PubMed ID: 20416653)
1. Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages.
Liaros NG; Katsanidis E; Bloukas JG
Meat Sci; 2009 Dec; 83(4):589-98. PubMed ID: 20416653
[TBL] [Abstract][Full Text] [Related]
2. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil.
Koutsopoulos DA; Koutsimanis GE; Bloukas JG
Meat Sci; 2008 May; 79(1):188-97. PubMed ID: 22062612
[TBL] [Abstract][Full Text] [Related]
3. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
Olivares A; Navarro JL; Salvador A; Flores M
Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
[TBL] [Abstract][Full Text] [Related]
4. Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks).
Soyer A; Ertaş AH; Uzümcüogˇlu U
Meat Sci; 2005 Jan; 69(1):135-41. PubMed ID: 22062649
[TBL] [Abstract][Full Text] [Related]
5. Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages.
Yim DG; Jang KH; Chung KY
Asian-Australas J Anim Sci; 2016 Jan; 29(1):119-25. PubMed ID: 26732335
[TBL] [Abstract][Full Text] [Related]
6. Effect of vacuum-packaging storage on the quality level of ripened sausages.
Summo C; Caponio F; Pasqualone A
Meat Sci; 2006 Oct; 74(2):249-54. PubMed ID: 22062832
[TBL] [Abstract][Full Text] [Related]
7. Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausages.
Magra TI; Bloukas JG; Fista GA
Meat Sci; 2006 Feb; 72(2):280-7. PubMed ID: 22061555
[TBL] [Abstract][Full Text] [Related]
8. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage.
Jo C; Lee JI; Ahn DU
Meat Sci; 1999 Apr; 51(4):355-61. PubMed ID: 22062031
[TBL] [Abstract][Full Text] [Related]
9. Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles.
Spaziani M; Torre MD; Stecchini ML
Meat Sci; 2009 Jan; 81(1):77-85. PubMed ID: 22063965
[TBL] [Abstract][Full Text] [Related]
10. Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres.
Rubio B; Martínez B; Sánchez MJ; Dolores García-Cachán MA; Rovira J; Jaime I
Meat Sci; 2007 May; 76(1):128-37. PubMed ID: 22064199
[TBL] [Abstract][Full Text] [Related]
11. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants.
Valencia I; O'Grady MN; Ansorena D; Astiasarán I; Kerry JP
Meat Sci; 2008 Dec; 80(4):1046-54. PubMed ID: 22063835
[TBL] [Abstract][Full Text] [Related]
12. Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages.
Muguerza E; Fista G; Ansorena D; Astiasaran I; Bloukas JG
Meat Sci; 2002 Aug; 61(4):397-404. PubMed ID: 22061068
[TBL] [Abstract][Full Text] [Related]
13. Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
Kwon JH; Nam KC; Lee EJ; Kang HJ; Ahn DU
J Anim Sci; 2010 Feb; 88(2):795-801. PubMed ID: 19854999
[TBL] [Abstract][Full Text] [Related]
14. Modification of in-pack conditions to extend the storage life of vacuum packaged lamb.
Gill CO; Penney N
Meat Sci; 1985; 14(1):43-60. PubMed ID: 22055780
[TBL] [Abstract][Full Text] [Related]
15. The effect of different packaging methods on the formation of biogenic amines and organic acids in Kashar cheese.
Andiç S; Tunçtürk Y; Gençcelep H
J Dairy Sci; 2011 Apr; 94(4):1668-78. PubMed ID: 21426954
[TBL] [Abstract][Full Text] [Related]
16. Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storage.
Thomas R; Anjaneyulu AS; Kondaiah N
Meat Sci; 2008 May; 79(1):1-12. PubMed ID: 22062592
[TBL] [Abstract][Full Text] [Related]
17. Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening.
Yim DG; Jang KH; Chung KY
Korean J Food Sci Anim Resour; 2015; 35(3):322-9. PubMed ID: 26761846
[TBL] [Abstract][Full Text] [Related]
18. Effect of fat content on aroma generation during processing of dry fermented sausages.
Olivares A; Navarro JL; Flores M
Meat Sci; 2011 Mar; 87(3):264-73. PubMed ID: 21112159
[TBL] [Abstract][Full Text] [Related]
19. Effect of vacuum packaging and low-dose irradiation on the microbial, chemical and sensory characteristics of chub mackerel (Scomber japonicus).
Mbarki R; Ben Miloud N; Selmi S; Dhib S; Sadok S
Food Microbiol; 2009 Dec; 26(8):821-6. PubMed ID: 19835766
[TBL] [Abstract][Full Text] [Related]
20. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.
Rubio B; Martínez B; García-Cachán MA; Rovira J; Jaime I
Meat Sci; 2008 Dec; 80(4):1182-7. PubMed ID: 22063854
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]