358 related articles for article (PubMed ID: 24013696)
1. Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.
Kim HW; Choi JH; Choi YS; Kim HY; Lee MA; Hwang KE; Song DH; Lee JW; Kim CJ
Meat Sci; 2014 Jan; 96(1):548-53. PubMed ID: 24013696
[TBL] [Abstract][Full Text] [Related]
2. Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage.
Cachaldora A; García G; Lorenzo JM; García-Fontán MC
Meat Sci; 2013 Feb; 93(2):220-5. PubMed ID: 22999312
[TBL] [Abstract][Full Text] [Related]
3. A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage.
Lekjing S
Meat Sci; 2016 Jan; 111():192-7. PubMed ID: 26473294
[TBL] [Abstract][Full Text] [Related]
4. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
Wójciak KM; Karwowska M; Dolatowski ZJ
Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
[TBL] [Abstract][Full Text] [Related]
5. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage.
An KA; Arshad MS; Jo Y; Chung N; Kwon JH
J Food Sci; 2017 Apr; 82(4):865-872. PubMed ID: 28267865
[TBL] [Abstract][Full Text] [Related]
6. Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney.
Silva FA; Amaral DS; Guerra IC; Arcanjo NM; Bezerra TK; Ferreira VC; Araújo IB; Dalmás PS; Madruga MS
Meat Sci; 2014 Aug; 97(4):529-33. PubMed ID: 24769873
[TBL] [Abstract][Full Text] [Related]
7. Chosen quality parameters of pork sausage produced without curing mixture.
Kostecki A; Bilska A; Danyluk B
Acta Sci Pol Technol Aliment; 2015; 14(3):191-198. PubMed ID: 28068026
[TBL] [Abstract][Full Text] [Related]
8. Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal.
Pereira JA; Dionísio L; Patarata L; Matos TJ
Meat Sci; 2015 Mar; 101():33-41. PubMed ID: 25462380
[TBL] [Abstract][Full Text] [Related]
9. Combined Effect of Kimchi Powder and Onion Peel Extract on Quality Characteristics of Emulsion Sausages Prepared with Irradiated Pork.
Lee SY; Kim HW; Hwang KE; Song DH; Choi MS; Ham YK; Choi YS; Lee JW; Lee SK; Kim CJ
Korean J Food Sci Anim Resour; 2015; 35(3):277-85. PubMed ID: 26761840
[TBL] [Abstract][Full Text] [Related]
10. Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.
Lee MA; Choi JH; Choi YS; Kim HY; Kim HW; Hwang KE; Chung HK; Kim CJ
Meat Sci; 2011 Dec; 89(4):405-11. PubMed ID: 21636220
[TBL] [Abstract][Full Text] [Related]
11. Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages.
Jayawardana BC; Hirano T; Han KH; Ishii H; Okada T; Shibayama S; Fukushima M; Sekikawa M; Shimada K
Meat Sci; 2011 Oct; 89(2):150-3. PubMed ID: 21663804
[TBL] [Abstract][Full Text] [Related]
12. Potential chemical markers for the identification of irradiated sausages.
Kwon JH; Akram K; Nam KC; Min B; Lee EJ; Ahn DU
J Food Sci; 2012 Sep; 77(9):C1000-4. PubMed ID: 22897432
[TBL] [Abstract][Full Text] [Related]
13. Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels.
Šojić B; Pavlić B; Ikonić P; Tomović V; Ikonić B; Zeković Z; Kocić-Tanackov S; Jokanović M; Škaljac S; Ivić M
Meat Sci; 2019 Nov; 157():107879. PubMed ID: 31284236
[TBL] [Abstract][Full Text] [Related]
14. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.
Du M; Hur SJ; Nam KC; Ismail H; Ahn DU
Poult Sci; 2001 Dec; 80(12):1748-53. PubMed ID: 11771891
[TBL] [Abstract][Full Text] [Related]
15. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ
J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386
[TBL] [Abstract][Full Text] [Related]
16. Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.
Ahn HJ; Jo C; Lee JW; Kim JH; Kim KH; Byun MW
J Agric Food Chem; 2003 Feb; 51(5):1249-53. PubMed ID: 12590463
[TBL] [Abstract][Full Text] [Related]
17. Shelf-Life of Boiled Salted Duck Meat Stored Under Normal and Modified Atmosphere.
Zhai Y; Huang J; Khan IA; Guo Y; Huang M; Zhou G
J Food Sci; 2018 Jan; 83(1):147-152. PubMed ID: 29178485
[TBL] [Abstract][Full Text] [Related]
18. Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince.
Thomas R; Jebin N; Barman K; Das A
Meat Sci; 2014 Mar; 96(3):1210-8. PubMed ID: 24334042
[TBL] [Abstract][Full Text] [Related]
19. Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
Naveena BM; Khansole PS; Shashi Kumar M; Krishnaiah N; Kulkarni VV; Deepak SJ
Food Sci Technol Int; 2017 Jan; 23(1):75-85. PubMed ID: 27386881
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]